Cashew Korma
with Cauliflower Rice
At its root, the word “ korma” means “ to braise,” and that’s how the cashews and vegetables—red bell pepper, Yukon Gold potatoes, peas—are cooked in this recipe. Slow cooking in coconut milk mimics the hours of roasting in an oven that everyone loves, and the depth of flavor is recreated with layers of spices. Served over a healthy bed of cauliflower “ rice,” this creative meal is a traditional Indian dish done in a nontraditional way.
INGREDIENTS
- 8 ounces Yukon Gold potatoes
- 1 head cauliflower
- 4 tablespoons extra virgin olive oil*
- Salt and pepper*
- 1 onion
- Garlic**
- Fresh ginger
- 1 red bell pepper
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon red chile flakes
- 1/2 cup cashews
- 1 lemon
- 1 can coconut milk
- 1/2 cup peas
- *not included
- **one head of garlic included in one of the meal bags
INSTRUCTIONS
Scrub and peel the potatoes; cut them into 1/2-inch chunks and put them in a large pot of water. Bring it to a boil and cook until the potatoes are just tender, about 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes into a colander.
Meanwhile, rinse and trim the cauliflower; chop it into florets. Working in batches, pulse the cauliflower in a food processor, pausing periodically to check the texture, until it reaches an even, rice-like consistency; do not overcrowd or over-blend to avoid forming a paste.
Put 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the cauliflower, sprinkle with salt and pepper, and cook, stirring occasionally until it’s just tender, 5 to 7 minutes. Transfer to a medium bowl and set aside. Trim, peel, and chop the onion, 2 garlic cloves, and the ginger. Rinse, trim, and chop the bell pepper.
Return the skillet to medium-high heat and add the remaining 2 tablespoons oil. Add the onions and cook until they’re slightly softened, 3 or 4 minutes. Add the curry powder, coriander, cinnamon, cumin, and some or all of the chile flakes (depending on your affinity for heat) and cook until they’re fragrant, about a minute. Add the garlic, ginger, bell pepper, and cashews and cook, stirring frequently until they’re fragrant, about a minute. Rinse and halve the lemon; juice it into a small bowl.
Add the potatoes to the skillet along with the reserved cooking water, coconut milk, peas, lemon juice, and a sprinkle of salt and pepper and bring it to a boil. Lower the heat so it bubbles steadily and cook, stirring occasionally until the sauce is slightly thickened, 5 to 10 minutes. Taste and adjust the seasoning. Serve the cauliflower rice topped with the cashew korma.
SIMILAR RECIPES
Red Beet Curry with Peanut Brittle and Brown Basmati Rice
Ramen Bowl with Gingered Amaranth Greens & Watermelon Radish
Sweet Potato Panang Curry with Ginger Cashew Rice
