Charred Vegetable Korma Bowl

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the vegetable korma and let it charred, undisturbed, so it takes on real color before you stir.
4. Stir in the ground cumin along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Serve warm, ideally with something to soak up the sauce.