Korma-Pumpkin curry

Korma-Pumpkin curry

1 can coconut milk

1 small butternut squash – cone #3

Green beans ½ pound Or 1 package frozen

2 medium carrots cone #4

1 zucchini – cone #5

1 green pepper diced cone #3

1 red pepper cone #3

½ head cauliflower cone #3

2 T coconut oil

2 T cashew butter- or ¼ cup raw cashews blended with ½ cup water.

 whole Seed Spice ingredients:

2 T coconut oil

1/2 tsp cumin seed

½ tsp dark Mustard seeds

½ tsp fennel seed

½ tsp fenugreek seed

Powdered spices ingredients

¼ tsp kalonji Nigella sativa seed

1 tsp ginger fresh cone #1

1 tsp turmeric powder

1 tsp Cumin powder

1 tsp Coriander powder

Directions

Sauté butternut squash in 1 T. coconut oil for 10 min until browned and soft.  In a separate skillet sauté Add in green beans, cauliflower and carrots, cook until tender add in peppers and zucchini. Add in butternut squash, coconut milk and 2 T. cashew butter or cashew cream.

In a separate small 2 qt heat oil add in spice seed mix and sauté until the mustard seeds start to pop. Add in fresh ginger, cook and stir then add in spice powders. Pour spice mix into the Korma.