Creamy Coconut Milk Vegan Korma

INGREDIENTS

1 14 ounce can

diced tomatoes OR 2 small ripe tomatoes, seeded

medium onion, (quartered)

garlic cloves

inch piece fresh ginger, (peeled)

1 14 ounce can

full-fat coconut milk

2 tbsp

garam masala

1 tsp

paprika

1 tbsp

lemon juice

1 tsp

hot sauce, (or to taste - I used sambal oelek)

1/2 tsp

salt, (or to taste)

1/2 tsp

black pepper

2 tsp

vegan granulated sugar, (optional, just if you feel like the tartness needs balancing)

3 cups

cauliflower florets, (about 1/2 large crown)

1 14 ounce can

chickpeas, (rinsed and drained)

1/2 cup

chopped zucchini, (about 1/2 medium zucchini)

1 cup

frozen peas, (thawed)

1/4 cup

roasted and salted cashews,

1/4 cup

chopped fresh cilantro