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Creamy Cashew and Sunflower Seed Korma -V A Recipe

Looking for an easy Creamy Cashew and Sunflower Seed Korma -V A recipe? Learn how to make Creamy Cashew and Sunflower Seed Korma -V A using healthy ingredients.


Submitted by amydrummond

Makes 6 servings



Modified from the Post Punk Kitchen Recipe: http://www.theppk.com/2010/11/cashew-vegetable-korma/

Recipe Ingredients for Creamy Cashew and Sunflower Seed Korma -V A

1/4 cups raw cashews
3/4 cups sunflower seeds
1 cups vegetable broth
14 oz tofu, pressed
1 medium yellow onion
1 tbsp ginger
8 cloves garlic
1 teaspoons red pepper flakes
1 tablespoon coriander, crushed
2 teaspoons red pepper flakes
1 tablespoon curry powder
2 teaspoons garam masala
1 tablespoon Tamarind Chutney
1 tablespoons tomato paste
2 cups vegetable broth
3 servings (1/2 can) coconut milk
3 cups frozen peas
1/2 large red onion

Recipe Directions for Creamy Cashew and Sunflower Seed Korma -V A

  1. First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.

  2. Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don?t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.

  3. Next, puree the onion, ginger and garlic. It shouldn?t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you?re going to puree the cashews in a bit.

  4. Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it?s nice and browned.

  5. This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.

  6. Back to the puree. Once it?s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.

  7. Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.

  8. In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.

  9. You?re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

Categories

Nuts, Vegetables, Main Dish, Indian, Vegetarian

Nutrition Facts
Serving Size 354.0g
Amount Per Serving
Calories
249
Calories from Fat
103
% Daily Value*
Total Fat
11.4g
18%
Saturated Fat
1.7g
9%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
555mg
16%
Total Carbohydrates
24.3g
8%
Dietary Fiber
7.1g
28%
Sugars
8.2g
Protein
15.3g
Vitamin A 42% Vitamin C 22%
Calcium 19% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in phosphorus
  • High in thiamin
  • High in vitamin A
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