Veggie Korma

Vegetable korma made with creamy cashews and yogurt with paneer and basmati rice

Cashew korma sauce has its origins in the rich and diverse culinary traditions of India, where it is celebrated for its creamy texture and aromatic spices. The dish is believed to have been inspired by Mughlai cuisine, which flourished during the Mughal empire's rule in the Indian subcontinent. This style of cooking incorporated elements from Persian and Central Asian cuisines, featuring a blend of nuts, spices, and dairy to create rich, indulgent dishes. Cashews were often used for their smooth consistency and ability to elevate flavours, making them a staple in various curries and gravies. Over time, korma has evolved into numerous regional variations, but the essence of the cashew korma sauce remains a beloved representation of India's heritage.

For this recipe, it is essential to thoroughly blend your cashews with water in a high-speed blender or food processor to achieve that wonderfully rich and creamy consistency that elevates the dish. I also like to ensure that all my vegetables are cooked down nicely, using either chicken or vegetable broth, to enhance the depth of flavor in every bite.

When you reserve half of the spices and add them in after you have finished layering the dish with robust and inviting flavours, you allow the spices to truly shine. A lot of spices, particularly the dried or powdered varieties, tend to lose their potency and character when cooked at high heat for extended periods. Therefore, it’s essential to ensure that you always taste as you go along during the cooking process. Remember, salt, honey, and some form of fat are not just options but essential components in building a well-rounded flavour profile. To elevate your dish even further, consider adding a generous tablespoon of butter and a dollop of local honey at the very end of the cooking process to really pull and harmonize all the delightful flavours together.

This is a truly great recipe to serve hot alongside fluffy basmati rice, but I also enjoy it as a delicious pizza topping! Be sure to save your leftovers, as they can easily transform into a delightful meal the next day. Simply spread the leftover sauce evenly over a pizza crust and top it generously with some fresh greens and mozzarella cheese. It makes for a quick and satisfying lunch or dinner option that’s both tasty and convenient!

Fresh herbs are not only delicious but also incredibly nutritious, adding a burst of flavor to any meal. Cilantro is particularly well-suited and is best paired with this dish for its vibrant taste, but if you find yourself in a pinch, you can certainly substitute it with parsley or chives, which will also enhance the overall flavor profile.

Veggie Korma Sauce

Ingredients:

• ½ yellow onion (finely diced)

• ¼ head of cabbage (finely diced)

• 1 cup swiss chard (diced)

• ½ cup leek (finely diced)

• 2 tbsp fresh garlic (finely diced)

• 2 tbsp fresh ginger (finely diced)

• 1 tbsp lard

• ½ cup greek yoghurt

• 1 cup chicken broth (homemade)

• 1 tbsp local honey

• 1 tbsp butter

• ½ cup cashews

• ¾ cup cold water

• 1 portion Korma Marinade Blend™

• 1 portion Korma Sauce Blend™

Directions:

1. Place cashews in a food processor

2. Turn on processor and slowly add cold water 

3. Once pulsed remove and strain cashews and reserve liquid

4. Place the cashew mixture into a bowl

5. Add ½ cup greek yoghurt to cashew mix

6. Add Korma Marinade Sachet

7. Add 1 tbsp fresh garlic & 1 tbsp fresh ginger to marinade. Set aside

8. In a dutch oven heat 1 tbsp lard and add Korma Sauce Sachet

9. Add onion and cook for 2-3 mins

10. Deglaze with hot broth

11. Add garlic, ginger and fresh veggies and sauté until soft

12. Add cashew mixture and heat for 2 - 3 mins

13. Add reserved cashew liquid let simmer and then turn down to low heat

14. Add 1 tbsp butter & 1 tbsp honey and stir until thick

15. Serve hot on basmati rice