Happy days, everyone! Has anyone made any New Years resolutions? Let's visit with Caitlin / Real Swanky and see what she's up to in the kitchen!
It's the second day into January and already I've been wanting to cook (lots more) and master a few dishes. I'm happy to report this is a solid recipe for vegetable korma that actually tastes like vegetable korma. No dairy here, just coconut-cashew cream. Serve alongside basmati rice, top with slivered almonds. This recipe serves 6-8 and I'll be making heaps more poste-haste.
Ingredients I - curry paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
1-2 tsp coarsely ground pepper
2 tsp masala
2 tsp white sugar
1 tbsp grated ginger
2 garlic cloves or 2 tsp minced garlic from the jar
2 tbsp tomato paste
2 tbsp canola oil
1 green chili, seeds taken out
1/4 cup shredded, unsweetened coconut
1/4 cup water
2 tsp vegan butter
1 onion, diced - about 3/4 cup
1 red pepper, julienned
1 white potato, cubed into 1/2" pieces (steam beforehand to save you some time later on)
1/2 cup carrots, sliced/cubed/etc (steam with the potatoes)
1/2 cup snow peas
3/4 cup broccoli, cut into florets
Ingredients III - cashew cream - soak these together overnight/at least 3 hours
3/4 cup raw cashews
1 - 14oz can coconut milk
In a small blender or food processor, puree all of Ingredients I.
In a small pot, add in the butter from Ingredients II. Once the butter starts to sizzle, add in the paste you just made. Allow the flavours to come 'round for a few minutes, then add in your vegetables.
Stir occasionally for 5 minutes while you make your coconut cream.
To make your coconut cream, throw the coconut milk + cashews in a blender until smooth and creamy. I used the same blender for my cashew cream, as I did to make the paste. Nothing to it but a quick rinse. Add coconut cream from Ingredients III to your pot, stir, and serve once the vegetables are thoroughly cooked through.
Serve with rice, quinoa, couscous, etc. Top with some slivered almonds.
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