Going plant-based is easy when using the wonderful spices found in traditional Indian cooking. I was inspired by this recipe by Loving It Vegan. This is my adapted version. The richness in this sauce comes from cashew cream. Served over rice, this is a very satisfying meal.
Yield 4 servings
- ½ cup raw cashews (85g/3oz)
- 1¾ cup water
- 1 lg onion, chopped
- 1 clove garlic, minced
- 1 Tbsp curry powder
- ½ tsp cumin
- ½ tsp coriander powder
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp cardamom powder
- ¼ tsp ground cloves
- ¼ tsp ground fennel
- 1 Tbsp ginger zest (14 g/.5 oz)
- 1 can crushed tomatoes (398 ml/15 oz)
- 1 – 2 tsp Sambal Oelek (chili paste), optional
- 3½ cups mixed vegetables – carrots, cauliflower, peas (use frozen or fresh cooked)
- ¼ tsp coconut flavored extract
- 1 tsp salt
- To blender add cashews and water. Blend until creamy smooth. Set aside.
- In a large sauce pan sauté onion until it begins to caramelize. Add garlic, curry powder, cumin, coriander, cinnamon, turmeric, cardamom, and fennel. Stir spices around to toast briefly. Take care to not burn.
- Add the cashew cream, tomato paste, water, ginger zest and coconut extract.
- Add vegetables and simmer until the vegetables are heated through.
- Add Sambal Oelek and salt to taste.
- Serve with rice or enjoy as is.
- Korma is commonly made with chicken. Should you want a chicken substitute try Soy Curls.