Creamy Cashew And Vegetable Korma

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This recipe freezes well.

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Steps

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Put the coconut into a bowl and cover with 2 cups of boiling water.

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Stir , and let sit for 20 minutes.

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Meanwhile heat the oil in a large saucepan , then put in the onion.

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Cover , and let cook over gentle heat for 7 minutes.

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While the onion is cooking , halve the chilies , remove the seeds , then slice the chilies finely and add to the saucepan , along with the garlic.

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Add the spices to the saucepan , stir well , and cook for a further 1 to 2 minutes.

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Strain the coconut liquid , discarding the solids.

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If you have a food processor or blender , whizz the cashews to a smooth , creamy consistency with the coconut liquid.

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Or , grind the cashews as finely as you can , then mix with the coconut liquid.

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Either way , add this mixture to the saucepan.

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Season with salt and pepper , cover , and remove from the heat.

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Cook the broccoli and green beans in a large covered saucepan containing 1 / 2 inch of boiling water , to half-boil , half-steam them , until they are only just tender.

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Ke.

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Ingredients

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unsweetened dried shredded coconut, peanut oil, onions, chilies, garlic, ground cumin, ground turmeric, ground coriander, cashew pieces, salt & freshly ground black pepper, broccoli, green beans, frozen peas, fresh cilantro