Feb 05, 2013

Coconut Cashew Vegetable Korma

Korma (sometimes spelled khorma or kurma) is a dish that originated in South or Central Asia. It is traditionally made with yogurt, cream, nuts and seed pastes but often vegan versions (such as mine) substitute coconut milk for the dairy ingredients. This dish requires a few Indian herbs and spices, which can easily be found online or at an Asian market. I always try to use lots of different colored vegetables for visual appeal but you certainly can use any kind you like.

I realize it may seem like an awful lot of ingredients but don’t let that deter you! This dish is really pretty easy to put together and you will love the natural, creamy sweetness of the blended coconut milk and cashews with just a hint of heat from the spices. Try it and see for yourself. I think you will agree that this one’s a “keeper!”

Ingredients:

  • 1 carrot
  • 1 onion
  • 1 large zucchini
  • 1 large yellow squash
  • 1 red bell pepper
  • 1 ripe tomato
  • 1 cup sliced mushrooms
  • 1/2 cup frozen green peas, thawed
  • 1 can low-fat coconut milk
  • 1/2 cup raw cashews
  • 1/4 cup Hunza (or golden) raisins
  • pinch of asafetida (not a big deal if you don’t have it or can’t find it)
  • 1/2 tsp cumin seeds
  • 1 TBS coriander powder
  • 1/4 tsp turmeric
  • 4-5 curry leaves (see notes)
  • 1/2 tsp garam masala

Directions:

  1. Chop all the veggies and set aside. I like rather large, chunky pieces for this dish, about 1-2 inches.
  2. Water saute the onion, add spices and stir to combine.
  3. Add the tomato. Stir to combine and cook for a few minutes to soften. The tomato will just fall apart and practically disappear into the sauce eventually. 
  4. Place the cashews in a blender and add just enough coconut milk to cover. Blend on high until very smooth. 
  5. Add the remaining coconut milk and the veggies (except the peas) and the raisins to the pot, reserving the cashew cream. Cover and turn heat to low.
  6. When the veggies are tender (but not mushy) add the cashew cream and simmer a few minutes longer. The blended cashews will help the sauce to thicken.
  7. Just prior to serving, add the peas. This way they retain their bright green color.
  8. Serve with rice or whole wheat Indian bread (Chapati)
Serves 4. Enjoy!
Helyn’s Notes: The curry leaves really make this dish something special. You CAN omit them but they add such a superb, authentic touch to the taste of the finished product that I really suggest you find them. Most Asian markets have them in their produce section. They store very nicely in the freezer, too! If you simply can’t locate them locally you can buy them online from Indian Foods Co. They arrive fresh and green.
Healthy trails,

6 responses to “Coconut Cashew Vegetable Korma”

  1. This is one of my favourite dishes at the moment! Delicious and super easy!

  2. Helyn says:

    Glad you're enjoying it, Jarrod!

  3. Stephanie M says:

    Is there a substitute for curry leaves?

  4. Helyn says:

    Hi Stephanie,
    The curry leaves add a very specific flavor profile to the dish. You could certainly omit them and it would still be delicious, it would just be lacking that particular and authentic flavor. I hope you will try it either way!
    Helyn

  5. Curt says:

    Excellent! I’ve made this one a few times now!

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