Vegan, Gluten-Free Korma With Cauliflower Rice
Recipe type: Reference: Veggie Korma (Indian Takeout Inspired)
  • Korma
  • ½ cup raw cashews
  • ½ can coconut milk (shake well before opening)
  • 1 clove garlic, peeled
  • 1 tsp minced ginger or ginger paste
  • ½ jalapeño
  • 1 tbsp curry powder
  • ½ tsp turmeric
  • ½ tsp onion powder
  • 2 pinches of sea salt
  • 1-2 tbsp coconut oil
  • Veggies (enough to fill a large pan and split between two servings - for example: 1 carrot + 1 cup green beans + 1 cup mushrooms + ½ onion + 1 cup broccoli)
  • Optional: organic chicken breast
  • Cauliflower rice
  • 1 head cauliflower
  • 1 tbsp coconut oil
  • Sea salt
  1. Korma
  2. In a bowl, add the coconut milk to the cashews and soak for 1-2+ hours.
  3. Add the coconut milk, cashews, garlic, ginger, jalapeño, curry, turmeric, onion powder and salt to a blender and blend until smooth.
  4. Optional: if cooking chicken – cut chicken into cubes and season with salt and pepper. Add coconut oil to a pan over medium heat and add chicken until cooked through. Set aside.
  5. Add coconut oil to a pan over medium heat. Add vegetables and cook until soft (3-5 minutes).
  6. Add cashew sauce to the pan (and chicken, if you are using this) and stir everything together. Add water if the sauce is too thick. Heat through and serve with cauliflower rice (recipe below), brown rice, basmati rice or quinoa.
  7. Cauliflower Rice
  8. Break off florets of cauliflower, rinse and pat dry.
  9. Use a food processor or grater to turn the florets into “rice.” In the food processor, pulse half at a time until finely chopped, dump out and then process the other half.
  10. Cooking – 2 options!
  11. Option 1: Heat a large pan over medium to medium-high heat and swirl coconut oil along the bottom. Add cauliflower and a pinch of salt and cook for about 5 minutes until it starts to brown. Depending on the amount of cauliflower you have - you might want to do two batches.
  12. Option 2: Preheat oven to 425 and line a baking sheet with tinfoil. Add the cauliflower and pinch of sea salt to a large bowl. Melt the coconut oil and add to the bowl, making sure all of the cauliflower is coated. Place the cauliflower on the baking sheet in a single layer and bake for about 25 minutes until nicely browned.
Benefits: In addition to being dairy and glutenfree – this dish, quite simply, prevents you from ordering TAKEOUT where you really don’t know WHAT you are getting in your meal! Added sugar, salt, preservatives, chemicals, oils, etc. are lurking in your favorite takeout dinners and adding to your waistline. Take your cravings and create your own version with ingredients you can trust. Also – if you already have a carb-heavy diet, replacing the rice with cauliflower keeps your dinner lighter and will help pull some carbs out of your everyday.
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