Creamy Cashew and Vegetable Korma
This recipe freezes well.
- Ready In:
- 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
- 8 ounces broccoli, washed,trimmed,and divided into small florets
- 6 ounces green beans, trimmed,halved if long
- 1 cup frozen peas
- 2 -4 tablespoons chopped fresh cilantro
- Put the coconut into a bowl and cover with 2 cups of boiling water; stir, and let sit for 20 minutes.
- Meanwhile heat the oil in a large saucepan, then put in the onion; cover, and let cook over gentle heat for 7 minutes.
- 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).
- Add the spices to the saucepan, stir well, and cook for a further 1 to 2 minutes.
- Strain the coconut liquid, discarding the solids.
- 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.
- Either way, add this mixture to the saucepan; season with salt and pepper, cover, and remove from the heat.
- 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.
- Keep them well on the crisp side as they will cook a bit more when they are added to the korma.
- Drain the vegetables, then stir them gently into the creamy cashew mixture, along with the frozen peas.
- Cook over gentle heat until the korma is hot.
- Check the seasoning, sprinkle with the cilantro, and serve.
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I made it just about as written, though I 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.Reply
This was really good - the turmeric makes the sauce a lovely gold color, with bits of bright green. I used cauliflower instead of broccoli because the cauliflower looked fresher at the store, and thought it worked well with the mild nuttiness of the sauce. I had wondered if I could just use canned coconut milk instead of pouring boiling water on shredded coconut, but I don't think it would work - the coconut liquid here is really much lighter; then when you add the cashews the texture becomes more like that of canned coconut milk. I thought the spicing could have been a bit more complex, but I don't have enough experience cooking this type of dish to make any specific suggestions. I had this with brown rice, but I think it will be even better with whole wheat chappatis or tortillas, so when I reheat the rest of it, I'll eat it with one of those.Reply
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