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
- 4 ounces Yukon gold potatoes
- 1 head cauliflower
- 1 onion
- 1 garlic clove
- Fresh ginger
- 1 red bell pepper
- 1 can garbanzo beans
- 2 tsp Indian spice blend
- ¼ cup cashews
- ¼ tsp red chile flakes
- 1 can coconut milk
- ¼ cup green peas
- 1 lemon
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Tree Nuts
INSTRUCTIONS
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.
Peel and dice the onion. Peel and mince 1 garlic clove. Peel and mince the ginger. Deseed and chop the red bell pepper.
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.
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.
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.
Taste the cashew korma and season with salt. Divide the cauliflower rice between bowls top with cashew korma. Serve with lemon wedges.
SIMILAR RECIPES
Sweet Potato Panang Curry with Ginger Cashew Rice
Braised Coconut Chickpeas with Turmeric & Kale
Red Beet Curry with Peanut Brittle and Brown Basmati Rice
Red Lentil Coconut Dal with Tomato Chutney & Brown Basmati Rice
Pasta & Beetballs with Broccoli & Rosemary Lemon Butter
