This is a favorite recipe of mine, I bring it out during times we’ve done a Daniel Fast because it is follows all the specifications, is filling, and delicious. I won’t claim it was a hit with the kids, but they ate it without complaining. My husband and I are crazy about Indian food…luckily many Indian recipes are vegetarian or vegan.
What a nuisance our flesh is. AW Tozer said, “Our flesh is with us always and unless conquered on a daily basis, it will bring nothing but trouble.”
How true this is. I’m embarrassed to admit how irritated and testy I was yesterday. I wanted a cup of coffee SO BAD. I had to repent to the Lord and ask his help to overcome my frustration! I’m happy to report today is much better.
So here’s the recipe.
Cauliflower, Eggplant, and Green Bean Korma
scant 2/3 cup cashews
1 1/2 tbsp garlic and ginger paste
generous 3/4 cup water
4 tbsp ghee, vegetable oil, or peanut oil*
1 large onion, chopped
5 green cardamom pods, lightly crushed
1 cinnamon stick, broken in half
1/4 tsp ground turmeric
generous 1 cup heavy cream**
5 oz new potatoes, scrubbed and chopped into 1/2 inch pieces
5 oz cauliflower florets
1/2 tsp garam masala
5 oz eggplant, chopped into chunks
5 oz green beans, shopped into 1/2 inch pieces
salt and pepper
fresh mint or cilantro, chopped, to garnish
*I used coconut oil
**I substituted almond milk for heavy cream. Coconut, soy, or rice milk are also good substitutes.
Heat a large, flameproof casserole or skillet with a tight-fitting lid over high heat. Add the cashews and stir until they start to brown, then tip them out of the casserole into a spice blender. Add the garlic and ginger paste and 1 tablespoon of the water, and process until a coarse paste forms.
Melt the ghee in the casserole over medium-high heat. Add the onion and cook for 5-8 minutes, or until golden brown. Add the nut paste and stir for 5 minutes.
Stir in the cardamom pods, cinnamon sticks, and turmeric. Add the cream and remaining water and bring to a boil, stirring. Reduce the heat to the lowest level, cover the casserole, and simmer for 5 minutes.
Add the potato, cauliflower, and garam masala and simmer, covered, for 5 minutes. Stir in the eggplant and green beans and continue simmering for an additional 5 minutes, or until all the vegetables are tender. Check the sauce occasionally to make sure it isn’t sticking on the bottom of the pan, and stir in extra water if needed.
Taste and add seasoning, if necessary. Sprinkle with mint to serve.