27 Jul DELICIOUS CASHEW KORMA CURRY
DELICIOUS CASHEW KORMA CURRY
Super quick to prepare and cooked in just half an hour this delicious Cashew Korma Curry is a crowd-pleaser at our house. Loaded with fresh veggies and a homemade creamy korma sauce add this one to your meal plan his week.
1 Tbsp coconut oil
2 medium sweet potatoes, 2cm cubes
2 medium carrots, sliced
1/2 head cauliflower, chopped into florets
- medium onion, diced
1 c. green beans, cut into 4cm pieces
2 cans of coconut milk, well shaken
1 can tomato paste
1/2 c. cashews, soaked in boiling water 1-2 hours
1 Tbsp lemon juice
4 cloves garlic, minced
2 Tbsp garam masala
1 Tbsp curry powder
2 tsp cumin
1 1/2 tsp coriander
1 tsp salt
1 tsp turmeric
1/2 tsp chili powder
1 cup frozen peas
1/2 cup of coriander minced
For serving prepare brown rice, cauliflower rice, or quinoa
Heat the olive oil in a large skillet over medium-high heat; add the sweet potatoes, carrots, cauliflower florets, and onion. Cooking, stirring occasionally, until vegetables are just a little tender, about 4-5 minutes. Stir in the cut green beans.
Make the Korma sauce - Using a food processor, add the coconut milk, tomato paste, soaked cashews, lemon juice, garlic, and all spices. Blend until smooth and creamy. Remember, scrape down the sides as needed to incorporate all the flavours into the Korma sauce.
Pour the Korma sauce over the vegetables in the skillet. Carefully, stir thoroughly mix the sauce through the vegetables until the sauce starts to simmer. Reduce the heat to medium-low and cover. Simmer the vegetables 15-20 minutes until all are tender and cooked through. Finally, stir in the frozen peas and chopped coriander.
Serve with your choice of rice, quinoa or for added vegetables some cauliflower rice.