I mentioned a few weeks ago that I was starting a running program. Well we're halfway through week 3! And I love it. I love running and my knee has been okay so far. I really really hope it continues this way. I've also recently realized that while I did enjoy doing yoga when I wasn't working and had lots of time, now that I have much more limited time for exercising, I'd rather run.
Entertaining for a Veggie Planet is one of the first vegetarian cookbooks I bought, though I haven't used it much in the last few years. I started to go through it again recently and found lots of recipes that caught my eye like this cashew korma.
I LOVE cashews in meals (though not as snacks), and the cashews here are combined with my new favourite vegetable kohlrabi - as well as eggplant, tomatoes and yogurt. Some of the cashews are ground and used to thicken the dish and make it creamy. It was such an intriguing sounding meal and it did not disappoint. I really enjoyed the combination of vegetables and creamy cashew sauce.
If this sounds good, you might also like:
Quick Vegan Tomato Basil Craem Pasta
Zucchini and Chickpea Pancakes
Sweet and Spicy Cashew Tofu
Adapted from Entertaining for a Veggie Planet
3/4 cup dry brown rice, cooked in 1 3/4 cups water
3/4 cup cashew halves
1 tbsp canola oil
1 small onion, chopped
1 tsp ground cardamom
1 Asian eggplant, cut into half moons
2 cups kohlrabi, 1/2" cubes
3 roma tomatoes, 1/2" cubes
1 garlic clove, minced
2 tsp garam masala
1 1/2 cups plain 2% yogurt
1/2 tsp salt
Cook the rice in a rice cooker or on the stove.
Preheat oven to 350F. Spread the cashews on a baking sheet and toast for 5 minutes or until golden brown. Allow to cool then grind 1/2 cup of the cashews in a food processor. Keep the ground cashew and whole cashews separate.
In a large pan, heat the oil over medium. Add the onion and saute, stirring occasionally, until soft, about 7 minutes. Add the cardamom and stir for 1 to 2 minutes.
Add the ground cashews, eggplant, kohlrabi, tomatoes and garlic, and cook for 4 minutes, stirring occasionally. Add 1/2 cup water, cover, reduce the heat to a simmer and cook until the vegetables are tender, about 10 to 15 minutes. Reduce the heat to the lowest setting and stir in the garam masala, salt and yogurt, stirring until heated through. Don't let the mixture boil or the yogurt will curdle.
Serve the korma over hot rice, garnished the cashew halves.