Servings
Four
Ready In:
40 minutes
Good For:
Dinner
Vegetarian Cashew Korma
- 2 c cooked rice (basmati or jasmine are great!)
- ½ lb unsalted cashews (1/4 c coarsely chopped, the rest whole)
- 2 potatoes, cubed
- 4 carrots, cubed
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 c frozen green peas
- 1 tin (398ml) chopped tomatoes (including the juice)
- splash of water (if needed)
- 1″ fresh ginger, minced
- 4 cloves garlic, minced
- 1 tsp coriander
- 1 tsp chili flakes
- 1 teaspoons salt
- 1 ½ tbsp curry powder (or to your taste)
- 1 tin coconut cream or full fat coconut milk
- 2 tbsp butter
- fresh cilantro, roughly chopped, to garnish
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Step by Step Instructions
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Step 1
Prepare rice as per package instructions. Toast the whole cashews over medium heat in a heavy skillet until they begin to brown. Remove from pan and set aside.
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Step 2
Melt butter in the same skillet over medium heat and sauté onion until tender. Add ginger and garlic and sauté for about a minute more. Add potatoes, carrots, chili flakes, chopped cashews, tomato sauce, salt and curry powder, and simmer for about 10 minutes until potatoes are tender.
Step 3
Reduce heat to low and add peas, peppers, whole cashews, coriander, and coconut cream and simmer for 10 to 20 minutes.
Step 4
Serve rice to the side of four shallow bowls and serve a generous helping of Korma alongside the rice. Sprinkle with fresh cilantro and serve. You are going to love this!
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