Cashew-Coconut Korma


1-1/4 cups water                                               

5-6 cauliflower florets, quartered

1 cup coconut milk                                                 

2 carrots, peeled and cut into 1/8 inch think

¼ cup roasted cashews                                           rounds

1 yellow onion, roughly chopped

6-8 fresh or frozen small green beans or 2 tablespoons Garlic-Ginger Paste (below) haricots verts

2 teaspoons ground coriander

½ cup fresh or frozen peas

1 teaspoon salt                                                      

3 fresh pineapple disks, quartered

¼ rounded teaspoon ground cardamom                    

2 tablespoons pineapple juice

2 tablespoons coconut or vegetable oil           

½ teaspoon garam masala

Chopped fresh cilantro, for garnish


Combine first eight ingredients (water through cardamom) in a food processor. Let sit for 15 minutes to allow cashews to soften, then blend until smooth and creamy.


Heat oil in a large sauté pan over medium heat. Add cauliflower and cook 5-8 minutes, stirring only once or twice so that pieces turn golden brown. Stir in cashew mixture and bring to a simmer. Add carrots, green beans, peas, pineapple, and juice. Reduce heat slightly and cook, uncovered, for 18-20 minutes, until vegetables are tender and sauce has reduced by about one- fourth. Stir in garam masala and salt to taste just before serving. Sprinkle with fresh cilantro.



Garlic-Ginger Paste


1 head garlic, cloves separated and peeled 1 2-inch piece fresh ginger, peeled

A touch of water and lemon juice

Blend all ingredients in a food processor until smooth. Scoop into plastic snack bags to store, or freeze in ice-cube trays in handy tablespoon-size portions.

pdf of recipe can be found here