the important and the not-so-important, horribly conflated.

vegetable korma

In foodstuffs on February 2, 2010 at 4:48 pm

I adapted this from a Vegetarian Times recipe, replacing heavy cream with cashew cream and altering the vegetable medley in this traditional Indian dish.

step 1

what you’ll need: 1 cup raw cashews, soaked overnight, then drain  what you do: dump cashews in blender with 3/4 cup water. pulse, then grind until the cashew mix is creamy and can slide off a spoon. put into a small bowl and refrigerate.

step 2

what you’ll need: 1 onion, chopped; 2 cloves garlic, peeled; 1 8 oz can diced tomatoes; olive oil; pan what you do: warm oil in the pan. blend onion, garlic, and diced tomatoes into a paste, transfer to pan, and simmer on med/low heat for 3-5 minutes.

step 3

what you’ll need: spices—a few cardamom pods, deshelled; several shakes of curry powder, cayenne pepper, salt, and cinnamon. veggies—2 small zucchinis, chopped; frozen peas; half a can of garbanzos; and a heaping handful cauliflower florets.  what you do: add veggies and spices to the pan, let simmer for 10 minutes, and then stir in half of the cashew cream mixture from before. cook for another 5-7 minutes and serve over basmati.

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