Chickpea Cauliflower Korma with Sweet Potato and Spinach

Discover the North Indian delicacy and my all-time favorite korma dish! If you are an Indian food lover and you've never tried a korma dish, then now is the time. The cashew-based creamy sauce is to die for. Even just the thought of the dish makes me hungry again!

What do you think of Indian food? Has it caught you in the web of overeating too? My hubby and I never seem to get enough of the Indian dishes and rich flavors. Every time we go to an Indian restaurant or make it ourselves, full and satisfied bellies are a fact!

Ingredients (serves 3)

For the paste

1 tbsp garam masala
1 tbsp cumin seeds
3-4 slightly crushed cardamon pods
1 tbsp coriander seeds
3-4 cloves of garlic
2-inch fresh ginger or 2 tbsp fresh grated ginger
1 Thai chili, or 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

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 roasted, unsalted cashew nuts
¾ cup freshly chopped parsley or cilantro

Instructions

For the paste

1. On low heat, toast cumin seeds, coriander seeds, garam masala, and cardamom in a dry pan until fragrant. Toss while cooking to avoid burning.
2. In a small food processor or blender, pulse/blend toasted herbs. Add the other paste ingredients and process until a smooth paste (see pic). If to dry, add more oil if needed.

For the korma

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

Bon appetit!!!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI MX-1

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