1/2 c. whole cashews

1 can (13.5 oz.) coconut cream

2 heaping T. coconut (preferably unsweetened)

1/4 c. brown sugar

1 onion, chopped

4 cloves garlic, chopped

1/2 in. piece of ginger, chopped

1 T. ghee or butter (can also use oil if making vegan)

1 T. turmeric

1 T. ground coriander

1/2 t. ground cumin

2 t. amchur powder (mango powder)

1/2 t. Indian chili powder

2 t. garam masala

1/4 t. asafoetida

1 c. water (divided)

3 c. curry base

2 T. fenugreek leaves (fresh or dried)

salt and pepper to taste

2 medium potatoes, small dice

1 colored bell pepper, small dice

1 c. green beans, cut small

1. carrots, small dice

1/3 c. golden raisins

1 zucchini, small dice

1 c. frozen peas

1 c. frozen corn

1/2 c. half-and-half (if making the korma vegan, add another 1/2 c. of coconut cream)

Soak the cashews and dried coconut in the coconut milk for ~1/2 hr.

Mix together the spice mix (tumeric, coriander, cumin, anchur, chili powder, garam masala and asafoetida) and set aside.

Chop the onions, garlic and ginger. Cook the onions with ghee or butter (or oil, if making a vegan dish) until well cooked. Add the ginger and garlic and cook for 30 sec. more. Add the spice mix and stir until onions are well coated with the spice mix, and the spices are fragrant (~30 sec.). Add 1/2 c. water to the pan and stir to loosen any spices that are stuck to the pan.

Place the onion mixture and the coconut milk/cashew mixture in a blender. Add the dried coconut and brown sugar and blend until smooth and creamy. Pour this mixture into a crockpot, and then add another 1/2 c. water to the blender. Swish it around to loosen up whatever gravy was left behind and then pour into the crockpot. Add the curry base and the fenugreek to the crockpot as well as salt and pepper to taste. Add the potatoes, bell pepper, green beans, carrots and golden raisins. Cook on low for 1 1/2 hrs.

Add the zucchini to the crockpot. Cook for another 1 hr.

Finally, thaw out the peas and corn by running them under hot water and add them to the crockpot. Add the heavy cream (or more coconut cream) and cook for 30 more minutes. (total cooking time: 3 hrs on low)

Serve with rice, with naan on the side if you have it.

You can also add paneer or tofu to this curry, if desired.

Primarily based on this recipe from My Fancy Pantry: Vegetarian (Vegan) Navratan Korma –A Sweet and Mild Indian Curry, but also drawing on this recipe from Manjula's kitchen in order to improve the spice profile (plus adding my own tweeks).