For the past couple of weeks, I have finally been able to enjoy the bounties of the garden after picking through and gathering up a bunch of fresh veggies. The green beans are growing overnight, the tomatoes are turning red, and the peppers are ready to be picked. Homegrown vegetables are my favorite and most rewarding food to cook and it’s always fun to find new ways to use them. This time I tossed them together in a creamy curry sauce called korma. I always see this in the Whole Foods buffet but sadly theirs is made with milk. I have actually been waiting for the green beans in the garden to be ready just so I could make this.
Sometimes curry recipes may seem redundant, but there are so many different variations of what a curry sauce can be, that no two can really be compared. Rather than using a tomato base, this sauce uses cashews and yogurt to make a more velvety broth, which results in a sweeter curry. I used what I had on hand for vegetables but you can feel free to add in carrots, broccoli, cauliflower, or whatever else you would like. I served this alongside some rice but it is substantial enough to enjoy as a soup if you desire.
Sometimes curry recipes may seem redundant, but there are so many different variations of what a curry sauce can be, that no two can really be compared. Rather than using a tomato base, this sauce uses cashews and yogurt to make a more velvety broth, which results in a sweeter curry. I used what I had on hand for vegetables but you can feel free to add in carrots, broccoli, cauliflower, or whatever else you would like. I served this alongside some rice but it is substantial enough to enjoy as a soup if you desire.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 shallot
- 2 cloves garlic
- 1 inch knob fresh ginger
- 1/2 jalapeño
- 2 tbsp raw cashews
- 1 tbsp olive oil
- 1 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1 1/2 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground coriander
- 1 tsp brown sugar
- sea salt & black pepper to taste
- 2/3 cup coconut milk
- 2/3 cup vegan plain yogurt
- 2/3 cup water
- 1/2 cup green beans, chopped
- 1 potato, chopped
- 1/2 cup sliced cherry tomatoes
- 1/4 cup fresh cilantro
Directions
1. Add the shallot, garlic, ginger, jalapeño, and cashews to a blender and blend into a paste. Set aside.
2. Heat the olive oil over medium low heat and add the paste. Sauté for a minute before adding the spices, sugar, salt, and pepper. Stir to coat.
3. Let the spices cook for about a minute before adding the milk, yogurt, and water. Bring to a boil and reduce to a simmer.
4. Add the green beans and potatoes and simmer for 10–15 minutes. Pierce a potato with a fork to be sure it is ready.
5. Add the tomatoes and after a couple of minutes they will begin to wilt. Remove from heat.
6. Stir in cilantro.
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Photo: Lauren Sacerdote
