Where have you been all my life?
I cannot get enough of the creamy flavor of coconut milk and exotic spiciness of madras curry powder, fresh ginger, and garam masala. It makes me want to go to India, just to eat :)
This is a soul warming on cold fall/winter evening, eating next to the fire kind of dish. And it’s easy to improvise with what’s on hand.
Vegetarian Korma Recipe
Sauté the onion in a bit of oil over medium heat, until it softens. Add the ginger and garlic, sauté for a few seconds, then add the potatoes, carrots, cashews, salt, curry powder, garam masala, turmeric, coconut milk, and hot chili powder to taste.
Bring it to a boil, then reduce the heat and let it simmer stirring occasionally until the potatoes are becoming tender, 10 minutes or so, then stir in the rest of the ingredients and bring it back up to a boil.
Reduce the heat to low and simmer it for at least 15 minutes. I think it’s best to turn the heat to very low and simmer it longer to develop the flavors and to let it thicken, but 15 minutes should be enough if you’re in a hurry. In a pinch, I use cornstarch to thicken it up… just mix a teaspoon or so with a bit of water and stir it in until it thickens to your liking.
I serve this over basmati rice… it’s even better the second day!
Thanks, Sage for another tasty recipe! I plan to make this, and the lentil recipe very soon.
Can I grind the cashews in a blender? Are the cashews raw, or roasted?
I love the beautiful photos and wonderful stories that you post.
I used raw cashews. I chopped them with a chef’s knife, but a blender or coffee grinder would’ve been easier.
Just make sure they’ve still got a bit of texture to them.
How many people do think this would feed?
This recipe nearly filled my 2.5 quart Le Creuset dutch oven.
I’d say it could comfortably feed 5-6, but it sort of depends on how hungry they are what else is being served.
One batch feeds me dinner for a week, if I add rice :)