Cashew Korma
with Cauliflower Rice
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.
INGREDIENTS
- 8 ounces Yukon gold potatoes
- 1 head cauliflower
- 1 onion
- 2 garlic cloves
- Fresh ginger
- 2 red bell peppers
- 2 cans garbanzo beans
- 4 tsp Indian spice blend
- ½ cup cashews
- ½ tsp red chile flakes
- 2 cans coconut milk
- ½ cup green peas
- 1 lemon
- 4 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Tree Nuts
INSTRUCTIONS
Peel the potatoes, dice, and add to a medium pot. Cover with 1 inch water, bring to a boil, and cook until tender, about 12 to 15 minutes. Reserve ½ 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.
Peel and dice the onion. Peel and mince 2 garlic cloves. Peel and mince the ginger. Deseed and chop the red bell peppers.
Place a large pot over medium-high heat with 2 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.
Return the large pot to medium-high heat and add 2 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.
Add the cooked potatoes, garbanzo beans, coconut milk, peas and reserved cooking water, to the pot. Bring sauce to a simmer, add the juice from 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.
Taste the cashew korma and season with salt. Divide the cauliflower rice between bowls top with cashew korma.