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Creamy Cashew And Vegetable Korma

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Ingredients

Adjust Servings:
2/3 cup unsweetened dried shredded coconut
2 tablespoons peanut oil
2 onions peeled and chopped
2 chilies
2 cloves garlic peeled and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 cup cashew pieces
salt & freshly ground black pepper

Nutritional information

447.1
Calories
291 g
Calories From Fat
32.4 g
Total Fat
12.5 g
Saturated Fat
0 mg
Cholesterol
76.7 mg
Sodium
34.9 g
Carbs
9.1 g
Dietary Fiber
9.8 g
Sugars
11.6 g
Protein
268g
Serving Size

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Creamy Cashew And Vegetable Korma

Features:
    Cuisine:

    This recipe freezes well.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Creamy Cashew and Vegetable Korma,This recipe freezes well.,I made it just about as written, though used the food processor for the onions and chilies etc. and cooked them kind of like a masala paste. It was quite good, and a great use of garden veggies this time of year. Also super easy to throw together on a weeknight I really liked the cashew/coconut base, and think with some tweaking this will be even better. I ended up upping all the spices and adding some cayenne and garam masala as it needed a little kick.


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    Steps

    1
    Done

    Put the Coconut Into a Bowl and Cover With 2 Cups of Boiling Water; Stir, and Let Sit For 20 Minutes.

    2
    Done

    Meanwhile Heat the Oil in a Large Saucepan, Then Put in the Onion; Cover, and Let Cook Over Gentle Heat For 7 Minutes.

    3
    Done

    While the Onion Is Cooking, Halve the Chilies, Remove the Seeds, Then Slice the Chilies Finely and Add to the Saucepan, Along With the Garlic (keep Your Hands Away from Your Face While Preparing the Chilies, and Wash Them Well Afterwards Because the Juice Can Burn Your Skin).

    4
    Done

    Add the Spices to the Saucepan, Stir Well, and Cook For a Further 1 to 2 Minutes.

    5
    Done

    Strain the Coconut Liquid, Discarding the Solids.

    6
    Done

    If You Have a Food Processor or Blender, Whizz the Cashews to a Smooth, Creamy Consistency With the Coconut Liquid; or, Grind the Cashews as Finely as You Can (an Electric Coffee Grinder Does This Well, in Small Batches), Then Mix With the Coconut Liquid.

    7
    Done

    Either Way, Add This Mixture to the Saucepan; Season With Salt and Pepper, Cover, and Remove from the Heat.

    8
    Done

    Cook the Broccoli and Green Beans in a Large Covered Saucepan Containing 1/2 Inch of Boiling Water, to Half-Boil, Half-Steam Them, Until They Are Only Just Tender.

    9
    Done

    Keep Them Well on the Crisp Side as They Will Cook a Bit More When They Are Added to the Korma.

    10
    Done

    Drain the Vegetables, Then Stir Them Gently Into the Creamy Cashew Mixture, Along With the Frozen Peas.

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    Tinsley Blevins

    Taco titan known for serving up authentic and mouthwatering Mexican street food.

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