Cashew Korma

Rinse and dry vegetables. Peel and dice the onion and carrot. Dice the red pepper, removing the stem, inner membrane and seeds. Mince the garlic. Peel and mince the ginger. Peel and cut the potato into bite size pieces, and set prepped vegetables aside. Juice the lemon into a small bowl.

In a small pot, add potatoes and cover with water. Bring to a boil and cook for 5-6 minutes or until fork tender. Drain and set aside.

To make cauliflower “rice”, add the raw cauliflower florets to a food processor and pulse. Do not overcrowd or over-blend, which can result in a paste forming. Work in batches, pausing periodically to check texture, to get an even rice-like consistency.

Heat a large sauté pan over medium high heat and add 1 T oil. Add the cauliflower and season with salt and pepper, stirring while cooking for 5-7 minutes or until cauliflower is just tender. Transfer to a medium bowl and set aside.

Using the same large sauté pan on medium high heat, again add 1 T of oil. Add onions and carrots, and sauté for 3-4 minutes or until onions are slightly softened. Add the red pepper, garlic, ginger, peas, and cashews. Reduce heat and cook for 5 more minutes. Season with salt and pepper to taste and stir in the spice pack until incorporated.

Add cooked potatoes, coconut milk, and lemon juice. Reduce heat to low until ready to plate. To serve, heap cauliflower rice onto plates and top with korma. Enjoy!