Nothing like a delicious slow cooked dish to get some comfort during these cold autumn days. I especially enjoy Indian food dishes in this season, because the aroma of spices warms me up and reminds me of sunny places. Unfortunately, it is not easy to find quality Indian restaurants in Geneva: the dishes are delicious but way too fat and salty to be eaten on a regular basis. Not to mention the expensive price …
While I was thinking about the delicious korma I had on my last trip to London, I decided to create a slightly more spicy and vegetarian version of it. Timing was perfect as I had just received chick-peas grown by my uncle in Sardinia, picked the first carrots from my backyard – so tasty! – and bought for the first time organic sweet potatoes grown in my region.
To make my korma lighter and healthier, I substituted the butter from the original recipe with rapeseed oil, and cream with coconut milk. With half-brown basmati rice, this recipe will make a delicious and healthy meal.
Loaded with fibre and resistant starch, chickpeas are excellent for gut health. With their high vegetable proteins content, they are highly appreciated by vegetarians. In addition, they are an excellent source of manganese, copper, folate, phosphorus, iron and zinc. Carrots are a great source of beta-carotene, vitamin B6, B1 and K. Finally, sweet potatoes are a mine of nutrients: antioxidants, copper, manganese, and many vitamins.
- 750 gr peeled tomatoes
- 1 1/2 cup chickpeas, cooked
- 2 sweet potatoes
- 3 carrots
- 2 bell peppers
- 1 eggplant
- 1 cup peas
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 2 cm fresh ginger, grated
- 5-10 springs fresh coriander
- 2/3 cup cashew nuts, raw
- 1 cup coconut milk
- 3 tbsp rapeseed oil
- 4 tsp Madras curry powder
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp Cayenne pepper
- 1 tsp salt
- The day before, soak the cashews in a large amount of water. Change water regularly.
- Drain the cashews, discard the water.
- Blend the cashews until getting a smooth paste-like texture. Set aside.
- In a heavy-bottomed pan, reduce the peeled tomatoes over medium-high heat, until texture gets thick like toamto paste.
- Chop carrots, sweet potatoes, eggplant and peppers into 1 in large pieces. Set aside.
- I a frying pan, sauté garlic and ginger in rapeseed oil until raw garlic smell goes away. Add onions, Madras curry, cumin, Cayenne pepper and cinnamon. Sauté for a few minutes.
- Add onion and spices mixture, coconut milk, carrots, sweet potatoes, eggplant, bell peppers and salt. Stir and bring to a boil.
- Lower the heat to low-medium, cover and allow to simmer for 60-90 minutes.
- Add chickpeas, peas at cashew paste. Stir and allow to simmer for 5 more minutes.
- Sprinkle with chopped coriander leaves and toasted cashews. Serve with basmati rice or quinoa and enjoy!
Bon appétit and see you soon!