Wow. A dairy-free Vegetable Korma that is super yummy! So excited about this!!! Warning – it takes a bit of a while, but makes a ton! Make this when you have the time (and maybe an extra set of hands in the kitchen.) We ended up freezing 5 portions for later use on top of 4 large portions! 🙂
Funny story about this. So, I was thinking of halving the recipe because it makes A TON. But, it calls for 2 lbs of cauliflower and that’s about what one head weighs, so I figured I’d just make the whole thing. Dan did the grocery shopping for the week (on account of this damn sprained ankle) and when he was unpacking the groceries, I saw him take out two heads of cauliflower. I questioned him and he said he bought 2 lbs of cauliflower just like I wrote down. I told him to weigh them on the kitchen scale; together they were over 4 lbs! He’s still not sure how he made the mistake…. but we had a good laugh over it. (I ended up blanching the extra head and froze it.)
Based on this recipe.
- 2 cups cashews
- 1 cup vegetable broth, double strength (or if you are using already prepared, use 2 cups)
- 2 lbs potatoes, cut in 3/4″ cubes
- 2 lbs cauliflower, cut in bite size florets
- 2 lbs carrots, sliced [I used the food processor for this since it’s used in this recipe]
- 2 medium onions
- 8 garlic cloves
- 2″ piece of ginger, peeled
- 1/2 tsp red pepper flakes, or to taste (there was little to no “heat” in the final dish, so add more if you want some heat!)
- olive oil for sauteing
- 1 Tbsp ground coriander
- 1 Tbsp curry powder
- 2 tsp garam masala
- fresh black pepper
- 1 Tbsp tamarind concentrate
- 2 Tbsp tomato paste
- 4 cups vegetable broth
- 1 can coconut milk
- 1 large onion
- 2 cups frozen peas, thawed while you are preparing the rest
- salt, to taste
- cilantro, chopped – for garnish
Soak cashews in a bowl of boiling water.
In a very large pot, steam the potatoes, cauliflower and carrots until all are tender.
Process the onions, garlic, ginger, and red pepper flakes until finely chopped. Heat olive oil in another large pot and saute mixture until very soft. Add coriander, curry powder, garam masala, and black pepper. Saute a minute more. Add tamarind, tomato paste and 4 cups vegetable broth and bring to a simmer.
Somewhere by this point, drain the cashews and place in food processor with 1 cup double strength broth. Puree for several minutes until very smooth.
Add cashew puree and coconut milk to the sauce pot. Simmer for 5 minutes (covered).
While this is simmering, cut one large onion in thin slices. Cook in a saute pan on low heat for 15 minutes allowing them to caramelize a bit.
When everything is done, combine sauce, caramelized onions, and steamed veggies in the largest of the two pots. Add frozen peas and heat through. Taste and add salt as needed. Serve over brown rice or on its own – or even better, with some naan! Top with chopped cilantro.