I love vegan cooking. I am continually amazed at the width and breadth of what is possible. Tonight I made Creamy Cashew and Vegetable Korma, cashews adding protein to this wonderful Indian dish. The recipe comes from here. It is a www.recipezaar.com recipe. One of the cool things about recipezaar is that you can modify the number of servings and the entire recipe will shift to reflect your change.
Recipezaar also lists the nutritional profile of each recipe. Creamy Cashew and Vegetable Korma is listed at 447 calories per serving before and if you serve it with rice and/or any other food. I think that’s pretty darn good. For vegans who are concerned that they aren’t getting enough fat in their diet, this one smacks a good punch because of the cashews, maybe also because of the coconut milk. It has no cholesterol. Great on potassium and 9.1 grams of dietary fiber. Full of vitamins, too.
Because the recipe is copyrighted, I am not listing it here, but do visit the link listed above. I want to mention that I made some of my own modifications to the original recipe.
1. I think you can use any vegetable you like. Instead of broccoli and green beans, I used what I had in the frig which included asparagus, mushrooms, beets, carrots, and butternut squash.
2. When the onion, jalapeno pepper, and garlic were about halfway done, I added the sliced mushrooms. The other veggies were added towards the end of cooking, as mentioned in the recipe.
3. For the chilis listed in the recipe, I used jalapeno peppers.
4. I added 1/2 tsp. of curry powder to the spice mixture.
5. Please note: when processing the cashews in the food processor, only add a little of the coconut milk. Otherwise, trust me, it will spill out of your food processor bowl! Once the cashews are finely ground, you can gradually add the rest of the coconut milk, giving it one last whirl.
This is a keeper, for sure. It was really easy, a good recipe for a weeknight. And the original instructions say that it freezes well, always a bonus, don’t you think?