Cashew Korma with Cauliflower Rice

Cashew Korma

with Cauliflower Rice

GET RECIPES DELIVERED
dinner

Comfort Foods Fall Recipes Winter Recipes High-Protein Gluten-Free Soy-Free Beans/Legumes Nuts Hearty Vegetables Root Vegetables Dinner Indian
GET RECIPES DELIVERED
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.