Cashew Korma with Cauliflower Rice

Cashew Korma

with Cauliflower Rice

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dinner

The word “korma” essentially means “to braise,” and that’s how the cashews and vegetables — red bell pepper, Yukon potatoes, and peas— are cooked here. Slowly cooking them in coconut milk and layering in flavor with spices mimics the results you get from roasting, but in a fraction of the time.

Comfort Foods Fall Recipes Winter Recipes High-Protein Gluten-Free Soy-Free Beans/Legumes Nuts Hearty Vegetables Root Vegetables Dinner Indian
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
710
FAT
43g
CARBOHYDRATES
73g
PROTEIN
22g

MAIN INGREDIENTS

  1. 4 ounces Yukon gold potatoes
  2. 1 head cauliflower
  3. 1 onion
  4. 1 garlic clove
  5. Fresh ginger
  6. 1 red bell pepper
  7. 1 can garbanzo beans
  8. 2 tsp Indian spice blend
  9. ¼ cup cashews
  10. ¼ tsp red chile flakes
  11. 1 can coconut milk
  12. ¼ cup green peas
  13. 1 lemon
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Tree Nuts

TOOLS

  • Food processor
  • Large nonstick skillet
  • Medium saucepan

INSTRUCTIONS

1
Cauliflower rice
Rinse and dry the produce. Peel the potatoes, dice, and add to a medium saucepan. Cover with 1 inch water, bring to a boil, and cook until tender, about 12 to 15 minutes. Reserve ¼ cup cooking water and drain potatoes in a colander. Chop the cauliflower into florets. In batches, pulse the cauliflower in a food processor, until it reaches an even, rice-like, consistency.
2
Cut the veggies
Peel and dice the onion. Peel and mince 1 garlic clove. Peel and mince the ginger. Deseed and chop the red bell pepper.
3
Cook the cauliflower rice
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cauliflower rice, sprinkle with salt and pepper, and cook, tossing occasionally, until it’s just tender, about 5 to 7 minutes. Cover to keep warm. Drain and rinse the garbanzo beans.
4
Start the korma
Return the large skillet to medium-high heat and add 1 tbsp vegetable oil. Add the onions and cook until slightly softened, 3 or 4 minutes. Add the Indian spice blend, garlic, ginger, bell pepper, cashews, and as much of the red chile flake as you’d like. Cook, stirring frequently until fragrant, about 1 minute.
5
Simmer the korma
Add the cooked potatoes, garbanzo beans, coconut milk, peas and reserved cooking water, to the skillet. Bring sauce to a simmer, add the juice from half the lemon to the skillet, and reduce heat to low. Simmer korma, stirring occasionally, until the sauce is slightly thickened, about 4 to 6 minutes. Cut remaining lemon half into wedges.
6
Serve
Taste the cashew korma and season with salt. Divide the cauliflower rice between bowls top with cashew korma. Serve with lemon wedges.