Although Indian food is one of my favorites, I’ve often faltered when it comes to recreating my favorite curries. So after a friend of mine cooked up a very tasty vegetable korma, I knew I had to grab the recipe and make it my own. The use of cashew butter as a thickener adds some extra decadence (and protein) here, and I used my homemade Madras curry powder to make sure the flavors were fresh and strong. Ever since I’ve discovered the magic of roasting cauliflowers and carrots, especially when adding them to stews, I can’t resist so that’s what I’ve chosen here, but this curry would go well with any vegetables you have around (or with chicken or lamb, if you so desire). I served my korma with a quick cucumber mint raita – yogurt mixed with shredded cucumber, mint, and chaat masala – which will help cool the fire if your curry powder is nice and spicy (or if you opt to toss a fresh hot pepper or two in your korma).



Vegetable Korma (adapted from Delicious Vegetarian Recipes)

Yield: 4 – 6 servings

Ingredients:

1 head cauliflower, cut into bite-sized florets

2 large carrots, cut into half moons

3 Tbsp olive oil

1 cup cashews

1 cup water

1 Tbsp coconut oil

1 onion, diced

5 – 6 cloves garlic, minced

1″ piece ginger, minced

2 Tbsp Madras curry powder

3 Tbsp tomato paste

1/2 lb snow peas, chopped

1 – 2 cups water or milk

1/4 cup cilantro, chopped

salt, to taste

Method:

