This meal is wholesome and filling and hearty, and only as spicy as you want it to be. Today was miserable weather so it seemed like just the ticket, and it was definitely worth it!
I served this korma with steamed rice and a quick dahl, so while the feature recipe here is Korma, I'm throwing in a side-of-dahl recipe for free. The cooking of Korma and rice and dahl took me less than an hour all up, so this is a quickie, obviously you have to be ready to multitask because it all has to be on the go at once!
No need to thank me, it's what I'm here for.
Ingredients:
Korma:
(Cream)
A tablespoon of grapeseed oil
One diced onion
One clove of diced garlic
One inch long nub of chopped ginger
A quarter cup of cashews
Half a cup of water.
(Veggie mix)
A tablespoon of grapeseed oil
One diced onion
Half a cup of frozen peas
Half a cup of yellow capsicum
A cup of cauliflower
Two and a half cups of mixed veggies of your choice (I suggest zucchini, mushrooms, carrot, green beans, asparagus...)
One and a half teaspoons of salt
A cup of water
Half a cup of coconut milk
A tablespoon of raisins
Two tablespoons of slivered almonds
A tablespoon of lemon juice
Simple dahl:
Half a cup of red lentils
Two and a half cups of water
A teaspoon of salt
A tablespoon of grapeseed oil
A clove of garlic, chopped
A teaspoon of cumin seeds
Two teaspoons of ground coriander
A teaspoon of tumeric
Instructions!
Korma:
First we make the "cream". Heat a the grapeseed oil over a low to medium heat in a deep saucepan. Add the diced onion, cook for a couple of minutes. Add the cashews, garlic and ginger, stir well, and cook for a couple of minutes until the onion and garlic are soft and the nuts are fragrant.
When it's done, turn off the heat and leave to cool slightly. Five or so minutes should do it.
Pour the mix into a blender and add half a cup of water.
Blend well until the "cream" is smooth. Leave the mix aside for later.
Veggies:
Chop all the veggies.
Pour the grapeseed oil into the pan. The same pan is fine, don't worry about washing it. Heat it on a medium heat and add the onion, frying for a few minutes until it is soft.
Add your peas, capsicum, cauliflower, and whatever else you chose to put in veggie-wise. Stir well.
Add the cup of water and the salt. Stir, bring the water to the boil, then cover and simmer for seven minutes. The veggies should be cooked lightly and still crisp.
Pour in the "cream". Stir well, turn up to a medium heat and cook for five minutes, stirring occasionally.
Add the coconut milk, almonds, and raisins and stir. Cook for five minutes.
Turn off the heat and stir in the lemon juice.
This is ready to serve. I hope you've been cooking the dahl and the rice concurrently! What? I haven't given you the recipe yet? Whoops. Here we are.
Instructions:
Dahl:
In a saucepan, place the water and the red lentils. Bring to the boil, turn the heat down to low/medium, and cook for about twenty minutes or until the lentils are broken up and the water is mostly absorbed.
Once this is done, pour the cooked lentils into a bowl and put aside for a bit. We're saving dishes here, kids.
Rinse your saucepan. When it's clean, put it on a medium heat and heat the oil up.
First add the cumin seeds and cook till fragrant. Then add the garlic, give it a minute, then add the coriander and tumeric. Stir, turn down the heat, and add the lentils back in and mix thoroughly. Turn the heat off.
Look! You're done! Were you cooking the rice? Well done! It's dinner time!
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