1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, sweet potatoes and carrots and cook for 5 minutes. Add the ginger and spices and cook for 3 minutes longer.
2. Add the ground cashews, tomatoes and coconut milk and bring to a simmer. Turn heat to low and cook for 20 minutes.
3. Meanwhile, bring quinoa, coconut milk, broth and salt to a boil in a saucepan. Cover, turn heat to low and cook until quinoa is fluffy, about 15 minutes. Finish with toasted coconut.
4. Stir peas into the korma and remove from heat. Finish with fresh lime juice. Scoop the quinoa into serving bowls and ladle the veggie korma over the top. Garnish with cashews and serve.
Veggie Cashew Korma with Toasted Coconut Quinoa
Serves 4
All you need:
1 tablespoon vegetable oil
1 yellow onion, diced
2 garlic cloves, minced
2 sweet potatoes, peeled and diced
3 carrots, peeled and diced
1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons curry powder
1 1/2 teaspoons garam masala
1 1/2 teaspoons kosher salt
1/2 cup roasted unsalted cashews, finely ground (plus more cashews for garnish)
1 can diced fire roasted tomatoes, drained
1 can coconut milk
1 cup frozen peas
Juice of 1 lime
Quinoa
2 cups quinoa
1 can coconut milk
1 cup vegetable broth
Pinch kosher salt
1/2 cup unsweetened shredded coconut, lightly toasted
All you do:
1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, sweet potatoes and carrots and cook for 5 minutes. Add the ginger and spices and cook for 3 minutes longer.
2. Add the ground cashews, tomatoes and coconut milk and bring to a simmer. Turn heat to low and cook for 20 minutes.
3. Meanwhile, bring quinoa, coconut milk, broth and salt to a boil in a saucepan. Cover, turn heat to low and cook until quinoa is fluffy, about 15 minutes. Finish with toasted coconut.
4. Stir peas into the korma and remove from heat. Finish with fresh lime juice. Scoop the quinoa into serving bowls and ladle the veggie korma over the top. Garnish with cashews and serve.