Cashew Korma with Brown Rice ★★★★★9 reviews

Serves 1 | Prep time: 15 mins | Cooking time: 10 mins

INGREDIENTS

• 1 tsp canola oil or other neutral oil (optional)
• 1/2 small onion, sliced
• 1/2 cup carrots, sliced
• 1/2 cup green beans or peas (fresh or frozen)
• 1/2 cup cauliflower, cut into small pieces
• 1 cup cooked brown rice (1/3 cup uncooked brown rice)

Creamy Sauce

• 1/4 cup raw cashews
• 1/4 cup lite coconut milk
• 1/4 cup diced tomato (fresh or canned)
• 1 tsp minced garlic or 1 clove, sliced
• 1 tsp minced ginger
• 1/2 tsp turmeric powder
• 1 tsp curry powder (or more, to taste)

METHOD

1. Cook the rice ahead of time. For instructions, see our Day 2 dinner recipe.
2. For the sauce:
   • Soak the cashew nuts in coconut milk for a few hours or overnight. (If you don’t have time to do this, place the raw cashews in a bowl, pour boiled water on them, let them soak for 15 minutes, then drain the water).
   • In a blender, add the soaked cashews, coconut milk and other sauce ingredients and blend to a smooth paste.
3. Heat the oil (or use a little water if not using oil) in a saucepan and fry the onion until soft.
4. Add the carrots and cauliflower and fry for a few minutes then add the green beans (or peas).
5. Pour over the sauce and bring to the boil, then turn down the heat. Simmer until the vegetables are soft, adding more water if the sauce is too thick.
6. Taste and adjust seasonings as needed.
7. Serve with brown rice sprinkled with some additional chopped cashews and fresh herbs of your choice (optional).