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The Indian term, korma, refers to a type of curry made with coconut milk or yogurt, oftentimes mixed with ground nuts.
Kormas are usually mild but not always.
In this recipe, creamy coconut milk and luscious cashews are combined with exotic Indian spices to form a rich and fragrant sauce.
Virtually any assortment of vegetables can be used in this dish.
My favorites are cauliflower, peas, zucchini and potatoes or sweet potatoes.
The beautiful yellow sauce and green & white vegetables satisfy the eye as much as the stomach.
Served over basmati rice, this is a complete meal.
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Cashew Korma
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Chole
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Basmati Rice
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Ingredients
2 yukon gold or other creamy potatoes
1 tablespoon vegetable oil
1 medium onion, sliced
2 cloves of garlic, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 zucchini, chopped
1/2 head of cauliflower, broken up into bite-sized pieces
1 cup frozen peas
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
a 14 ounce can of coconut milk
1 cup cashews, ground or pureed in a blender
salt and pepper
a handful of shredded fresh coconut or unsweetened dried coconut
Cooking Instructions
Cut the potatoes into bite-sized pieces.
Steam until just tender (about 10 minutes).
Rinse with cold water to stop the cooking, drain, and set aside.
Heat the oil in a large, deep pan over medium heat.
When hot, add the onions.
Cook the onions for about 5 minutes, stirring occasionally, until they are translucent.
Add the garlic and jalapeno peppers and cook for another minute.
Add the zucchini and the cauliflower and cook for about 3 minutes more.
Add 1 or 2 tablespoons of water to the pan to allow the vegetables to steam slightly.
Add the cooked potatoes, peas and spices to the pan and cook for another 30 seconds.
Add the coconut milk and the pureed cashews and stir to combine all of the ingredients evenly.
Simmer until all of the vegetables are tender.
Season to taste with salt and pepper.
Heat a small nonstick pan over medium heat.
When hot, add the shredded coconut and cook, stirring frequently, until lightly toasted and browned.
Serve the cashew korma over basmati rice garnished with a small amount of toasted coconut.
Makes 4 servings
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If the sauce becomes too thick during cooking, add a touch of water.
Also, keep in mind that the sauce will thicken in the refrigerator so, if you have any leftovers, add a bit of water to them before putting them away for the night.
Adjust the seasonings accordingly.
Try to find dried, unsweetened coconut in large flakes rather than the finely shredded kind.
Be sure you don't use the sweetened coconut used in baking.
If you can't find unsweetened coconut, just go without.
If you are really ambitious, get a fresh coconut, break it open, and peel some shavings off the inside using a vegetable peeler.
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