Weeknight Vegan Cashew Chickpea Korma

A quick, easy weeknight vegan cashew chickpea korma that you can modify with whatever fresh or frozen vegetables you have!

Serves: 4

Ingredients

2 teaspoons neutral flavored vegetable oil (such as grapeseed or refined avocado) or a few tablespoons vegetable broth

1 small or medium white or yellow onion, thinly sliced

1 jalapeno pepper, chopped

1 tablespoon minced or grated fresh ginger

2 cloves minced garlic

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/2 teaspoon salt (or to taste)

1 pinch freshly ground black pepper

2 cups chopped cauliflower or broccoli stems and florets (or a combination of both)

1 cup chopped green beans

1 cup sliced carrots

1/2 cups frozen green peas, thawed

1 1/2 cups cooked chickpeas (1 can, drained and rinsed)

2 cups low sodium vegetable broth

1 cup cashew cream (substitute full fat, canned coconut milk)

3 cups baby spinach

2 tablespoons freshly squeezed lime juice

Chopped green onion tops or fresh cilantro (optional, for serving)

Method

1. Heat the oil in a large, deep skillet (or a medium sized pot) over medium heat. Add the onion and pepper. Cook for 5 minutes, stirring occasionally, or until the onion is clear and tender. Add the ginger and garlic and cook for another minute, stirring constantly. Stir in the cumin, coriander, cardamom, turmeric, cinnamon, salt, and pepper. 
2. Add the cauliflower, green beans, carrots, peas, chickpeas, broth, and cashew cream to the skillet. Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes, or until all vegetables are tender. Stir in the baby spinach and lime juice and simmer for 2-3 more minutes, or until the spinach is tender. Taste and adjust the seasonings as desired. Serve over cooked rice, quinoa, or another grain, or with a flatbread of choice. Top with chopped green onion tops or cilantro.

For a shortcut version: Replace the vegetables with 4-5 cups (about 2 bags) frozen, pre-cut vegetables of choice. I usually use any mix of cauliflower, broccoli, carrots, green beans, red peppers, and peas. During step 1, when the onion and jalapeno is cooking, cook the the vegetables in the microwave as instructed. Drain the vegetables and add them for step 2. Reduce the simmering time to 5 minutes instead of 10. Voila!

Recipe by Gena Hamshaw. Originally featured on Gena’s blog, The Full Helping.