We used to order Indian food takeout every week [specifically on Mondays for The Bachelor (ette) / (Pad) / (In Paradise)]. Indian takeout is so good and full of flavor. What we order is usually also not so healthy. I still indulge here and there, but have been experimenting with creating my own versions as well so that I can control some of the ingredients. Here is my take on sweet and creamy Korma, which you can make with or without chicken.
As for the base – you can try out the cauliflower rice or opt for organic brown rice, basmati rice or quinoa. Cauliflower rice could end up being your no-guilt best friend – it definitely tastes like cauliflower on its own, but when it’s covered in sauce – takes on the texture and flavor of rice! For real. I am planning a cauliflower “fried rice” dish next.
Vegan, Gluten Free Korma with Cauliflower Rice
Serves: 2 (double recipe if you’d like leftovers)
½ cup raw cashews
½ can coconut milk (shake well before opening!)
1 clove garlic, peeled
1 teaspoon minced ginger or ginger paste
1 tablespoon curry powder
½ teaspoon turmeric
½ teaspoon onion powder
2 pinches of sea salt
1-2 tablespoons 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
1 head cauliflower
1 tablespoon coconut oil
In a bowl, add the coconut milk to the cashews and soak for 1-2+ hours.
Add the coconut milk, cashews, garlic, ginger, jalapeño, curry, turmeric, onion powder and salt to a blender and blend until smooth.
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.
Add coconut oil to a pan over medium heat. Add vegetables and cook until soft (3-5 minutes).
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 (below), brown rice, basmati rice or quinoa.
Break off florets of cauliflower, rinse and pat dry.
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.
Cooking – 2 options!
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.
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.