Serves 4 / Milder and sweeter than most Indian curries or kormas, this stewlike dish is a hit for those new to exotic flavors. Ingredient tips: Coconut cream rises to the top, so vigorously shake the can before opening.
Garam masala, a spice blend liberally used in Indian cooking, typically contains cinnamon, cumin, cloves, nutmeg, and cardamom, and has many variations. It's readily available in most natural grocery stores.
1¼ cups water 1 cup coconut milk ¼ cup roasted cashews 1 yellow onion, roughly chopped 2 tablespoons Garlic-Ginger Paste (right) 2 teaspoons ground coriander 1 teaspoon salt ¼ rounded teaspoon ground cardamom 2 tablespoons coconut or vegetable oil 5-6 cauliflower florets, quartered 2 carrots, peeled and cut into ⅛-inch-thick rounds 6-8 fresh or frozen small green beans or haricots verts ½ cup fresh or frozen peas 3 fresh pineapple disks, quartered 2 tablespoons pineapple juice ½ teaspoon garam masala Chopped fresh cilantro, for garnish
Combine first eight ingredients (water through cardamom) in a food processor. Let sit for 15 minutes to allow cashews to soften, then blend until smooth and creamy.
Heat oil in a large sauté pan over medium heat. Add cauliflower and cook 5-8 minutes, stirring only once or twice so that pieces turn golden brown. Stir in cashew mixture and bring to a simmer. Add carrots, green beans, peas, pineapple, and juice. Reduce heat slightly and cook, uncovered, for 18-20 minutes, until vegetables are tender and sauce has reduced by about one-fourth. Stir in garam masala and salt to taste just before serving. Sprinkle with fresh cilantro.
Buy whole spices and grind small amounts with a spice grinder as needed. Whole spices retain their fragrant oils longer. Once ground, they immediately start to lose intensity.
Dry-toast whole or ground spices for 30 seconds before using. This step can significantly increase a dish's flavors.
Add a touch of sugar to balance the spices. Without it, too much of the strong, pungent flavors may take over.
