Friday, November 17, 2017

Veggie Cashew Korma with Toasted Coconut Quinoa

 With thanksgiving right around the corner, I'm trying to fill my fridge with some light, healthy meals to enjoy until then. Like any curry dish, this gets better the longer it sits, so I actually prefer to make it ahead of time. The toasty cashews add creaminess and nuttiness (as well as a nice dose of protein) to the sauce, which pairs great with the veggies and quinoa. I recommend serving this topped with a drizzle of sriracha and a glass of sparkling white wine. So good!


1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, sweet potatoes and carrots and cook for 5 minutes. Add the ginger and spices and cook for 3 minutes longer. 








2. Add the ground cashews, tomatoes and coconut milk and bring to a simmer. Turn heat to low and cook for 20 minutes. 


3. Meanwhile, bring quinoa, coconut milk, broth and salt to a boil in a saucepan. Cover, turn heat to low and cook until quinoa is fluffy, about 15 minutes. Finish with toasted coconut.







4. Stir peas into the korma and remove from heat. Finish with fresh lime juice. Scoop the quinoa into serving bowls and ladle the veggie korma over the top. Garnish with cashews and serve.







Veggie Cashew Korma with Toasted Coconut Quinoa
Serves 4

All you need:
1 tablespoon vegetable oil
1 yellow onion, diced
2 garlic cloves, minced
2 sweet potatoes, peeled and diced
3 carrots, peeled and diced
1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons curry powder
1 1/2 teaspoons garam masala
1 1/2 teaspoons kosher salt 
1/2 cup roasted unsalted cashews, finely ground (plus more cashews for garnish)
1 can diced fire roasted tomatoes, drained
1 can coconut milk
1 cup frozen peas
Juice of 1 lime

Quinoa
2 cups quinoa
1 can coconut milk
1 cup vegetable broth 
Pinch kosher salt
1/2 cup unsweetened shredded coconut, lightly toasted

All you do:
1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, sweet potatoes and carrots and cook for 5 minutes. Add the ginger and spices and cook for 3 minutes longer. 
2. Add the ground cashews, tomatoes and coconut milk and bring to a simmer. Turn heat to low and cook for 20 minutes. 
3. Meanwhile, bring quinoa, coconut milk, broth and salt to a boil in a saucepan. Cover, turn heat to low and cook until quinoa is fluffy, about 15 minutes. Finish with toasted coconut.
4. Stir peas into the korma and remove from heat. Finish with fresh lime juice. Scoop the quinoa into serving bowls and ladle the veggie korma over the top. Garnish with cashews and serve. 
 

1 comment:

  1. Wow! Cooking is caring how true it is. This dish will not only fill your fridge with some light but brighten it with a flood of light. This dish has been prepared by me in non veg I would like to try it in veggie now. Thank you for sharing this with all this with us.

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