Not Your Mother’s Indian Korma
My mom is not Indian, but if she was I am sure she would not make Korma this way. It is an Indian-inspired dish with a great cream sauce over veggies and nuts – spicy and a tiny bit sweet. I ran out of cream so I used coconut milk as well. This feeds a family of six plus leftovers, or ME and a bunch of friends 🙂
I’d cut the recipe in half it if you want a reasonable sized recipe. It’s ok to use 1 pint cream and 1 can of coconut milk if you half it, then about 1/2 of everything else.
1 small head of cauliflower, cut into florets
1 medium head of broccoli cut into florets
4 carrots peeled and chopped into pieces
1 bag of frozen peas
3 medium or one large potato – any kind cut into 1/2″ pieces
1 large sweet onion, cut into bite sized chunks
1 large red bell pepper chopped into 1/2″ pieces
1 1/2 cups cashews
4 T butter
3″ ginger, minced
4 cloves garlic minced
6-7 ripe plum tomatoes – squeeze the water out and finely chop
1 1/2 cups minced pineapple, fresh is great, canned works
Spices for veggies:
1/2 t coriander
1/2 t cumin
1/2 t tumeric
Spices for tomatoes:
2 T cumin
2 T tumeric
2 T garam masala
2 t coriander
2 t salt
* If you like things hot you can add 2 t chile powder. I omitted it.
1 pint heavy cream
2 cans coconut milk
In a steamer basket over boiling water or in a microwave, steam the broccoli, cauliflower (about 5 minutes each), the carrots (about 3 minutes), the peas (about a minute) until each is tender. Dump them all into a big bowl.
In a big skillet coat the bottom with olive oil over medium high heat and saute potatoe pieces for about 5 minutes. Add onions and red pepper pieces as well as spices for veggies (1/2 t each of coriander, cumin, and tumeric) and saute till potaotes and onions are tender. Dump that in the big bowl with the rest of the veggies.
In the same skillet, heat 4 T butter and roast the cashews till brown. Dump them in with the veggies.
Now, get out a large soup pot and heat olive oil to coat the bottom over medium high heat. Add ginger, garlic, tomatoes, and spices for tomatoes (2 T each cumin, tumeric, garam marsala, 2 t each coriander & salt). Saute till ginger and garlic are cooked and tomatoes are soft. It will be kind of pasty. Stir it a lot.
Now add the heavy cream and coconut milk and stir till all is combined. Dump in the veggies/cashews, and the pineapple and heat thoroughly. Then simmer for about 15-20 minutes to let the flavors mesh.
I am sure you could add cooked chicken or whatever else you can think of. I pour it over fried tofu, or rice.