creamy cashew nut korma

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Creamy Cashew Nut Korma

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes New

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup unsweetened shredded coconut

2 tablespoons peanut oil

2 onions -- peeled and chopped

2 chile peppers

2 garlic cloves -- peeled and minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 cup cashew pieces

salt and freshly ground black pepper

8 ounces broccoli -- washed, trimmed

and divided into small florets

6 ounces green beans; trimmed -- halved if long

1 cup frozen peas

2 tablespoons chopped fresh cilantro -- (2-4)

 

Put the coconut into a bowl and cover with 2 cups of boiling water; stir, and

let sit for 20 minutes. Meanwhile heat the oil in a large saucepan, then Put in

the onion; cover, and let cook over gentle heat for 7 minutes. 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.) Add the spices to the saucepan, stir well, and cook

for a further 1-2 minutes.

 

Strain the coconut liquid, discarding the solids. 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. Either way,

add this mixture to the saucepan; season with salt and pepper, cover, and remove

from the heat.

 

Cook the broccoli and green beans in a large covered saucepan containing 1/2

inch of boiling water, to half-boil, half-steam them, until they are only just

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

are added to the korma. Drain the vegetables, then stir them gently into the

creamy cashew mixture, along with the frozen peas. Cook over gentle heat until

the korma is hot. Check the seasoning, sprinkle with the cilantro, and serve.

 

Description:

" Korma is a spicy stew; broccoli, green beans and peas. (9pts) "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 387 Calories; 28g Fat (60.3% calories

from fat); 11g Protein; 30g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

64mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5

Fat.

 

Serving Ideas : Rice

 

NOTES : Creamy and lightly spiced, this is based on a recipe in Elliot's book

Vegetarian Fast Food. It's delicious with rice and Indian breads. Suitable for

freezing. Serves 4 adults

 

Nutr. Assoc. : 2740 0 0 0 0 0 0 0 262 0 0 0 3568 0 0

 

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