Veggie Korma with Cashew and Coconut Creams


Original recipe here.

Be warned: if you make this recipe according to the following amounts, it produces TONS. Like, I fed 3 people with this and there is still enough left for probably another 5 servings, at least.

The original recipe calls for 2 tsp of red pepper flakes but, being kind of a sissy, I only used 1 and it was still pretty spicy. Also: maybe I didn’t crush the coriander seeds well enough, but I didn’t like the slight gritty bits I kept coming across while eating this. Aside from that, this was pretty delish and not difficult to make.

2 c raw cashews
2 c warm water
2 c vegetable broth

Soak the cashews in the water for about an  hour, drain, rinse, add to food processor with the broth and process for at least 5 mins, until super smooth.

2lb yukon gold potatoes, cut into bite-sized chunks
2lbs carrots, cut into bite-sized chunks
1lb cauliflower, cut into florets

Boil/steam the veggies and set aside.

2 yellow onions
8 cloves of garlic
2″ knob of ginger
3 tbsp peanut oil
1 tsp salt

Pulse in your food processor till it’s sort of a mince, but retains some texture. Add to the biggest pot or pan you have (I mean BIG – there is about 7 or more cups of liquid plus all the veg), saute with the oil on medium for 20 mins until brown.

1 tbsp crushed coriander seeds
1 tsp red pepper flakes (1/2 tsp if you’re sensitive to heat)

Saute another 3 mins.

2 tbsp curry powder
2 tsp garam masala
fresh black pepper
2 tsp salt

Saute another minute.

4 c vegetable broth
2 tbsp tomato paste
1 tbsp of tamarind concentrate OR the juice from 2 limes

Bring to a simmer.

the prepared cashew cream
1 whole can of coconut milk

Simmer uncovered for 15 mins – it’ll become nice and thick and creamy. Turn off heat.

2 c frozen peas

Fold these in and then add in the prepared veggies from above. Cover and let everything heat through. Serve with some caramelized red onion and fresh cilantro.

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