Chicken and cauliflower korma curry

Ingredients

• 2 tablespoons ghee (clarified butter)
• 1 onion, diced
• 4 cloves garlic, minced
• 1 ½ tablespoons curry powder
• 2 ½ teaspoons ground cumin
• 2 teaspoons minced fresh ginger root
• 1 ½ teaspoons salt
• 1 ¼ teaspoons ground turmeric
• ¾ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon ground nutmeg
• 2 skinless, boneless chicken breast halves – cubed
• 3 carrots, cubed
• 1 (14 ounce) can coconut milk
• ¼ cup ground cashews
• 2 tablespoons tomato paste
• 1 head cauliflower, chopped
• 1 cup frozen peas
• 1 red bell pepper, chopped
• ½ cup heavy whipping cream (Optional)

Directions

1. Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
2. Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
3. Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.