I bought a full head of cauliflower for the stir fry I featured in my last post, so I had plenty to use up. I found this dish in my Asian cookbook and thought the flavors looked great. A Korma is an Indian curry dish traditionally made with yogurt or coconut milk. I used good old half and half in mine.
There are a LOT of ingredients in this, but it is not a difficult dish to make at all. The important thing is to have everything ready to go before you even start cooking.
You need some Cardamom, Turmeric Root, and Cinnamon.
Some cashews, Garam Masala, ginger, shallots, garlic paste (or minced garlic) and some half and half.
What a great group of veggies. You want to rough chop some green beans, eggplant, cauliflower, and potatoes. Cut the potatoes thin so they cook up quickly.
grate your ginger and mince your garlic, or use some garlic paste. I keep garlic and anchovy paste on hand at all times as its a great way to add a little bit of subtle flavor to sauces and soups.
Dice your shallot.
Measure out your spices so you can add them in easily when the time comes.
Lets start cooking!!
Toast up the cashews in a dry pan, I just used my dutch oven.
Drop those into a small food chopper or a mortar and pestle. Add in the ginger and garlic with just a bit of water.
Before you get that spinning and combining, add some oil to your dutch oven and get your shallots cooking.
Those will cook for 5-8 minutes so go back to your cashews and lets make some delicious cashew paste!
Just get it combined, don't get it perfectly smooth.
Add the cashew paste into the dutch oven with the shallots.
let that cook for about five minutes and then we can add in some more ingredients. Like I said earlier, there are a lot of ingredients but this is not hard, just make sure you are prepared at each step.
Add in the spices, half and half, water and bring to a boil and keep stirring. Reduce it to low.
Pop on the lid and let those flavors combine for about 5 minutes.
Add in the garam masala, cauliflower and the potatoes. I added in a bit more water and half and half so there would be enough liquid to cook the potatoes. Cover and simmer for 5 minutes.
Add in the eggplant and beans, cover and cook for five to ten minutes more, whenever the veggies are done to your liking.
This was so flavorful and packed with delicious veggies. The cashew paste adds such a nice flavor with the spices. I know a lot of you may be suffering from some extreme cold this weekend, so this would be the perfect dish to warm you up!
I cut this recipe in half and it made just enough for me to have a second serving for lunch, which I stored in one of my new Pyrex dishes.