Chef Alyssa Moreau
1 cup water
1 cup coconut milk (lite is fine)
1/3 cup cashews
1 Tbsp fresh ginger, minced
2 tsp fresh garlic, minced
2 tsp coriander
1/2 tsp cumin
1/4 tsp (rounded), cardamon
1/2 tsp salt
1 Tbsp oil (or ghee if preferred)
1/2 cup onion, chopped
1 tsp garlic, minced
1/2 cup green beans, in 1" slices
1/2 cup carrots, in 1/4" slices
1/2 cup Yukon gold potatoes, in 1" cubes
1/2 cup cauliflower florets in 1 1/2" slices
1/2 cup tomato chunks (optional)
1/2 tsp garam masala
2 Tbsp cilantro, minced
Blend the water, cashews, coconut milk and spices until smooth and creamy (about 1 minute or so), strain through a fine mesh strainer into a bowl; set aside.
Heat oil in saucepan and cook onions until soft. Add in garlic, the rest of the vegetables and sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are cooked through. (If it gets too thick, add in 1/4 cup water). Stir in garam masala and garnish with cilantro.
Options: Add 1 can garbanzo beans or some baked, seasoned tofu for some extra protein.
Notes/Results: The combination of flavors and spices is a winner. It's a nice, mild, creamy curry and I am already craving it again. It goes together easily, although our veggies took closer to 30 minutes to get cooked through, and I did need to add the extra water to keep it the right consistency. Have plenty of rice and or flat bread available for the delicious sauce. This recipe is a keeper for me. Kormas are usually a milder, less spicy curry but you can add some cayenne pepper or chilis if you want more "heat". You can also change out the veggies to whatever you like or have on hand. If you really want the meat, you could add some lean chicken to it, but it doesn't need it at all. I'm going to add the chickpeas the next time I make it, which will be soon!