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I skipped the okra 'cause it's disgusting, omitted the curry 'cause I didn't have any, used frozen vegetables and added garlic powder, salt and tofu. I would advise you to use only ONE small can (or maybe one and a half) of vegetable broth. It took forever for this sauce to thicken using 2 cans. And I think it would be good to garnish it with roasted cashews.
Creamy Cashew Korma
1 large onion, finely chopped 2 garlic cloves, crushed 1 tsp. turmeric 1 Tbl. Ground cumin 1 Tbl. Ground coriander ½ cup cashews 1 5.5 oz (small) can coconut milk and 2 cans veggie broth 1 tsp. curry powder Small handful fresh curry leaves (optional) 14 3-inch okra, topped and tailed (optional) 2 ½ cups cauliflower florets 3 cups broccoli florets salt and pepper Chopped cilantro leaves for garnish
Heat a little broth (or water) in saucepan. Add onion, cover, and saute for 10 mins. Stir in garlic, turmeric, cumin, ground coriander, curry and cook for a minute or two longer. Grind cashews nuts to a powder in coffee grinder or food processor or using fine grater. Add to pan with coconut milk and veggie broth. For smooth sauce, you can puree the whole mix in a food processor or leave as is. Return the mix to the pan, if pureed, add water and curry leaves, if using. Leave to simmer for 20-30 mins., stirring occasionally until thickened. Just before sauce is ready put in okra, cauliflower and broccoli in a pan with 2 inches of boiling water. Cover and cook for about 6 mins. Or until tender. Drain, add the veggies to the korma sauce, stirring gently. Season with salt and pepper. You can serve this all at once, but if there is time, let it rest, even overnight, for the flavors to intensify. Reheat gently. Scatter with cilantro before serving and serve over hot brown basmati rice.
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