Navratan Korma is a creamy curry full of veggies, dried fruit, and usually cashews. I’m putting the cashews in via Cashew Cream, which thickens it up just right. It’s a decadent dish that even curry haters will love. This recipe is from my third book, Vegan Slow Cooking for Two.
Prep Time 15minutes
Cook Time 8hours
Total Time 8hours15minutes
Author Kathy Hester
1cup100 g cauliflower florets or (110 g) diced potato
1cup130 g chopped carrots or (140 g) winter squash
1/2cup75 g peas or (50 g) green beans
1/2cup90 g diced tomatoes
1/2cup120 ml water
1/4cup22 g cooked onion
2tablespoons19 g minced bell pepper
1tablespoon8 g grated ginger
1tablespoon9 g raisins
1/4cup60 ml nondairy milk
2tablespoons30 g *Cashew Cream, vegan sour
creamor make your own Silken Tofu Sour Cream by pureeing with a little salt and lemon juice
1 1/2 to 3cups293 to 585 g basmati rice, for serving
Add everything except the milk, cashew cream, and salt to the slow cooker.
Cook on low for 7 to 9 hours.
Before serving, add milk and Cashew Cream (or substitute) and mix well. Add salt to taste. Serve over steamed basmati rice.
PER 1-CUP (193 G) SERVING (WITHOUT RICE): 96 calories; 2.5 g total fat; 0.8 g saturated fat; 3 g protein; 17.6 g carbohydrate; 4.5 g dietary fiber; 0 mg cholesterol