Creamy Cashew and Vegetable Korma

[Guest guest]

Creamy Cashew and Vegetable Korma

Source: Recipezaar

 

 

2/3 cup unsweetened dried shredded coconut

2 tablespoons (30 ml) peanut oil

2 onions, peeled and chopped

2 chilies

2 cloves garlic, peeled and minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 cup cashew pieces

salt & freshly ground black pepper

8 ounces (225 g) broccoli, washed,trimmed,and divided into small

florets

6 ounces (170 g) green beans, trimmed,halved if long

1 cup frozen peas

2 to 4 tablespoons (6 tsp - 1/4 cup) chopped fresh cilantro (coriander)

 

 

1. Put the coconut into a bowl and cover with 2 cups of boiling water;

stir, and let sit for 20 minutes.

 

2. Meanwhile heat the oil in a large saucepan, then put in the onion;

cover, and let cook over gentle heat for 7 minutes.

 

3. While the onion is cooking, halve the chilies, remove the seeds,

then slice the chilies finely and add to the saucepan, along with the

garlic (Keep your hands away from your face while preparing the

chilies, and wash them well afterwards because the juice can burn your

skin).

 

4. Add the spices to the saucepan, stir well, and cook for a further 1

to 2 minutes.

 

5. Strain the coconut liquid, discarding the solids.

 

6. If you have a food processor or blender, whizz the cashews to a

smooth, creamy consistency with the coconut liquid; or, grind the

cashews as finely as you can (an electric coffee grinder does this

well, in small batches), then mix with the coconut liquid.

 

7. Either way, add this mixture to the saucepan; season with salt and

pepper, cover, and remove from the heat.

 

8. Cook the broccoli and green beans in a large covered saucepan

containing 1/2 inch (13 mm) of boiling water, to half-boil, half-steam

them, until they are only just tender.

 

9. Keep them well on the crisp side as they will cook a bit more when

they are added to the korma.

 

10. Drain the vegetables, then stir them gently into the creamy cashew

mixture, along with the frozen peas.

 

11. Cook over gentle heat until the korma is hot.

 

12. Check the seasoning, sprinkle with the cilantro, and serve.

 

 

Serves 4.

[Guest guest]

Oh I can hardly wait to try this but can someone tell me where I can

find gluten-free shredded unsweetened coconut? Thanks.

 

Natalie