Yield: 4-6 Servings Difficulty: Average
Chef’s Notes: Usually korma is made with yogurt, but somehow I want to make it dairy-free. The only way to do that is to use coconut milk. I think this is much better because it adds more dimension to the taste and texture too, without added cholesterol.
2 tbsp. Canola Oil
1 tbsp. Ginger, Chopped
1/2 cup Onions, Diced
1 tbsp. Garlic, Chopped
1 tsp. Curry Powder
1 tsp. Garam Masala
2 cups Red Potatoes, Peeled and Cubed
2 cups Cauliflower, flowerettes
2 cups Green Beans, Stemmed and Cut
1/2 cup Carrots, Peeled and Cubed
2 cups Tofu, Baked and Marinated, Cubed (Extra Firm)
2 cups Tomato Puree
1/2 cup Coconut Milk
1/2 cup Water
2 tbsp. Cashew Butter
Sea Salt to Taste
Chili Flakes to Taste
1/2 bunch Cilantro, Chopped
1/2 cup Cashew, Chopped
1. Heat skillet, add oil. Stir ginger, onions, and garlic until golden brown.
2. Add curry powder and garam masala. Stir for a few minutes.
3. Add potatoes, cauliflower, green beans, and carrots. Stir for five minutes or until they are soft but still firm.
4. Add tofu, tomato puree, coconut milk, water, and cashew butter. Let simmer for a few minutes. Then add sea salt and chili flakes. Adjust seasonings.
5. Before removing from the stove, stir in chopped cilantro.
6. Top with chopped toasted cashew and serve with basmati rice.
Original Talley's recipe from Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery