Vegetable Cashew Korma

Avert your eyes now if you don’t want to be exposed to extreme cute-ness.


You were warned!


Since it got cold out that’s about all Lilly does now. All she wants to do is snuggle and stay warm. If you sit on the couch you will have a pug on your lap within 5 seconds whether you want one or not.

Ok, scary food of the week.

Oh man does this look scary or what??!!


Seriously, right? I mean, I know my photography skills aren’t helping anything here, but that is just not a super attractive looking meal.

But guess what, it is SUPER tasty! And so full of vegetables. That’s where the scary part comes in. It has 6 different vegetables in it, not including the cilantro and garlic, so I guess there are technically EIGHT vegetables in this! And not much else, it’s just pure, straight up veggies! One of the vegetable varieties is cauliflower, which I know most people don’t think is scary but I haven’t prepared cauliflower….ever?

I’ve approached this whole scary food challenge head on and I’m finding there are fewer and fewer foods I am actually scared of. I will continue to dislike sea vegetables though.

Where was I? Oh yes, scary but really not scary at all food. I will definitely make this again because it was quick and easy to make, and it tastes really good. I know the ingredient list is long but it’s just veggies and some spices mostly. I used light coconut milk but I’m certain regular coconut milk would be extra delish. I know the raisins seem weird in there but I thought they added some real excitement.

Adapted from Appetite for Reduction

Vegetable Cashew Korma
1 tablespoon olive oil
1 small red onion, diced
3 cloves minced garlic
2 tablespoons minced fresh ginger
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt or to taste
2 cups vegetable broth
1 1/2 pounds cauliflower, trimmed and cut into florets
1/2 pound zucchini, peeled, cut in half lengthwise and sliced with the food processor
1/2 pound yellow squash, peeled, cut in half lengthwise and sliced with the food processor
1/2 pound carrots, peeled, sliced with the food processor
3/4 cup frozen lima beans
1 can light coconut milk
1 teaspoon agave nectar (optional)
1/2 cup raisins (optional)
1/2 cup chopped cashews
1/2 cup chopped fresh cilantro (optional)
1 lb prepared tofu

First, prepare the tofu

In a large skillet or pot, heat the olive oil over medium heat. Add the onion and let it cook for about 5 minutes. Then add the ginger and garlic, cook for 1 more minute. Add the spices and salt, stir and cook for about 30 seconds. Add the broth then add the cauliflower, zucchini, yellow squash and carrots. Bring to a boil, cover the pot and allow it to cook for 7-10 minutes or until the veggies are soft. Uncover the pot and add in the coconut milk, agave, raisins, cashews, cilantro and prepared tofu. Turn off the heat and let sit for 5 minutes or so before serving over brown rice. Makes about 5 servings.


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