Long before I became a vegan I have been hooked to Indian dishes for their amazing flavor. Though I have never been to India (which will hopefully change soonish) I love to experiment with their flavors and colors and give them my own vegan twist.

Kormas are based on a creamy cashew nut sauce. Only thinking about this dish makes my belly rumble again. Too bad there were no leftovers this time :(

It has all the spices I love... turmeric, ginger, chili, cumin, and cardamon are among my absolute favorites. Cinnamon is another one that didn't make it to this dish!

Though the taste is never the same as what they serve at my favorite Indian restaurant, it's starting to come pretty close. I hope I can find an Indian chef that wants to show me his korma - and other - secrets ;)

As you see a trip to India is becoming inevitable... not only for the food but it will definitely be a big part of the journey ;)

Spicy Chickpea Cauliflower Korma with Sweet Potato and Spinach 🍠🍲🌶

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Ingredients (serves 3)

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For the paste

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3-4 slightly crushed cardamom pods
1 tbsp garam masala
1 tbsp cumin seeds
1 tbsp coriander seeds
3-4 cloves of garlic
2-inch fresh ginger or 2 tbsp fresh grated ginger
1 Thai chili pepper (or chili paste), or more to taste
¼ cup roasted, unsalted cashew nuts
3-4 tbsp extra-virgin coconut oil, melted
1-inch or 1 tbsp fresh grated turmeric (or 1 tsp turmeric powder)

For the korma

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2-2.5 cups cauliflower florets
2-2.5 cups sweet potato, chopped
2 cups tomatoes, chopped
¾ cup onion, chopped
3 cups kale or spinach, chopped
1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
2 cups water
1 cup unsweetened coconut milk
¾ cup roasted, unsalted cashew nuts
¾ cup freshly chopped parsley or cilantro

Directions

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For the paste

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1. Toast cumin seeds, coriander seeds, garam masala, and cardamom in a dry pan until fragrant over low heat. Toss while cooking to avoid burning.
2. Pulse/blend toasted herbs in a small food processor. Add the other paste ingredients and process until a smooth paste. If to dry, add more oil.

For the korma

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1. Heat cooking oil over medium heat. Stir in onion and saute for 2 to 3 minutes. Stir regularly. Then add the paste and cook for 1 minute more, stirring regularly.
2. Stir in cauliflower, sweet potato, tomatoes, and water. Stir well, reduce heat, cover, and simmer for 15-20 minutes. Or until the potatoes are soft. Stir occasionally and add more water if needed while cooking.
3. When the potatoes are soft, add kale, chickpeas, and coconut milk. Still well and cook uncovered for 5 minutes or until cooked through and slightly thickened.
4. Remove from heat, divide over bowls and add chopped parsley or cilantro on top.

Bon Appétit

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PICTURE(s) TAKEN WITH FUJI X-M1

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