There is something very comforting about a big bowl of Indian inspired korma. I love to check out menus and try and see if I might be able to create the dish myself. It’s something that has me guessing, creating, smelling and tasting mindfully.
This is a sauce that is not too difficult. It can be used on any vegetable you so choose. Cauliflower and chickpeas or tofu and broccoli work well. I’m always thinking fiber and protein. You may choose to serve it on a bed of day old rice:)
1 T coconut oil
1 medium onion, diced
4 medium cloves garlic, minced
1 T minced fresh ginger
1 T curry powder
1/2 c muun chi CoCoFir
1 Tbsp tomato paste
3/4 tsp sea salt
1 ½ cups water
1/4 cup raw cashews
1 T muun chi Golden Turmeric Kvass
Melt the oil in a large pot. Add the onions, ginger and garlic. Keep low and sauté til fragrant. Add the curry and the CoCoFir and tomato paste. Season and taste. Pour into a blender with the cashews. Deglaze your pan with the water and add the water to the blender with the other ingredients and the Kvass. Return to the pot and add your roasted veggies to the sauce:) . Simmer til flavors combine.
If you serve your korma with muun chi CoCoFir and a side dish of muun chi muunkraut, you will have a meal that feeds your gut all kinds of happy microbes as well as food to fuel them! The resistant starch from the warmed rice from yesterday will also be great for your gut!