My very first post! Vegetable Korma (vegan)

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I decided to pick a tried and true favorite food to share as my first endeavor on the blog.  Vegetable Korma takes me back to my early days of college and dorm life.  I met one of my dearest friend in my freshman year of college and one of our many rituals was ordering from our favorite Indian restaurant. The trouble was this little place did not deliver, and so we had to load up into my deathtrap of a car and head to the restaurant to pick up our treats.

The delicious smell of food emanating from the take out bags was always too much, so we had to order ourselves Samosas to hold us over during the grueling six-minute car ride back to campus.  Once we arrived the devouring process began, and the next day or more often later on that same night we would get to enjoy the wonderful exploits from our journey out into the world.

As the years have passed the delicious smell of curry cooking in my kitchen can always take me right back to those carefree days of dorm life.

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Your cashew puree should resemble this when it is fully blended

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Allow your sauce to simmer at medium heat to reduce and thicken.

Vegetable Korma (vegan)
Ingredients

  • 1lb cubed golden potatoes
  • 1 cauliflower floret, chopped (large chunks)
  • 1lb carrots, chopped into 1/2 inch thick slices
  • 1 1/2 cup frozen peas

Cashew Puree

  • 1 cup cashews, soaked in water
  • 1 cup vegetable broth

Curry Sauce

  • 1 yellow onion
  • fresh ginger, about one inch grated
  • 3-4 cloves of garlic (to taste)
  • 1-2 Tbsp coconut oil
  • 1/2Tbsp crushed coriander seed
  • 1/2-1 tsp crushed red pepper flakes
  • 1/2 Tbsp curry powder
  • 1tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1 Tbsp tomato paste
  • 2 cups vegetable broth
  • 8oz coconut milk
  • salt and pepper to taste

Garnish with fresh cilantro

To begin soak cashews in water, and set aside.

In a large pot bring potatoes, carrots, and cauliflower to a boil.  Lower to a simmer with pot covered and cook for 15 minutes or until the potatoes are cooked through.

In a food processor, or blender combine onion, garlic, and ginger until a puree is formed.  The mixture does not have to be completely smooth, some texture is good. I used a Ninja pulse blender.

Heat coconut oil in a large sauce pan/pot over medium heat.  Add your onion mixture and a pinch of salt and cook until the onion begins to brown, stirring occasionally. Approximately 10-15 minutes.

While your onion mixture is cooking drain your cashews and combine with 1 cup of vegetable broth in a blender and blend until smooth.  This may take several minutes to reach a creamy smooth texture. Set aside.

As your onions begin to brown add garam masala, curry powder, coriander seeds, cumin, turmeric, and red pepper flakes.  Once your spices have become fragrant (approximately 1 -2 minutes) you can add the tomato paste, vegetable broth, coconut milk, and cashew puree.  Allow your sauce to simmer and cook until it has thickened.  Approximately 15 minutes.  Remove the sauce from the heat once it has thickened and stir in frozen peas.

Drain boiled vegetables.  Incorporate the sauce and vegetables, cover pot with lid for 5-10 minutes.

Garnish with Cilantro and serve with basmati rice, naan, luchi bread or on its own.  This recipes yields about 8 servings, and freezes well.

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