Vegetable Korma with Coconut, Cashew, Yogurt Sauce
Vegetable Korma with Coconut, Cashew, Yogurt Sauce
Vegetable korma with coconut, cashew and yogurt sauce is a warming, stick-to-your-ribs Indian stew. It is comfort food at its finest, and for gardeners, it’s an excellent way to showcase your homegrown harvest including eggplant, beans, carrots, potatoes and tomatoes. Serve over basmati rice and if you like, scoop it up with naan.
Vegetable Korma with Coconut, Cashew, Yogurt Sauce
Vegetable Korma with Coconut, Cashew, Yogurt Sauce
Vegetable korma with coconut, cashew and yogurt sauce is a warming, stick-to-your-ribs Indian stew. It is comfort food at its finest, and for gardeners, it’s an excellent way to showcase your homegrown harvest including eggplant, beans, carrots, potatoes and tomatoes. Serve over basmati rice and if you like, scoop it up with naan.
Recipe byReese Amorosi
Servings Prep Time
8servings 20minutes
Cook Time
50minutes
Servings Prep Time
8servings 20minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Sauté onion and garlic on medium heat in olive oil for 5 minutes, then add carrots, cauliflower, eggplant and potatoes, stirring to mix the vegetables and distribute the oil. Reduce heat to low and the let the vegetables cook, stirring occasionally, while you move on to the sauce.
  2. To make the sauce, place the cashews in food processor or blender and pulse until finely ground. Add coconut milk, yogurt and tomato, pulse until blended, then add sauce to vegetables and stir well. *If you don’t have a food processor or blender, see the “Recipe Notes” section below.
  3. Add chickpeas, string beans, raisins, ginger and all spices, stir until well mixed. Add salt to taste, reduce heat to low and simmer for 25 to 35 minutes, stirring occasionally.
  4. Test the vegetables to see if they’ve reached the desired tenderness, then serve Vegetable Korma over rice, preferably Basmati. If you like, a basket of bread – I recommend naan or pita.
Recipe Notes

~ If you don’t have a food processor or blender, it’s not an issue for this recipe. Crush the cashews with a mortar and pestle, or crush them with the back of a spoon, or place them between two pieces of waxed paper and crush them with a rolling pin or can. For the tomato, once the skin is removed, smoosh it with a fork or masher, or press it through a strainer or ricer, then add to the other sauce ingredients.

~ To remove the skin from a tomato, make a small cross in the bottom, submerge in boiling water until the skin starts to peel, remove and cool. The skin will then easily peel off.

~ Be sure to cut your vegetables to uniform sizes so they will cook evenly.