I LOVE Indian food. I would eat it every day if I could. Last night, I was trying to figure out what to have for dinner and wanted this amazing Korma from Rucchi Indian in Folsom, Ca. The recipe I wanted to make that’s very close to Rucchi’s normally takes about 3+ hours. I didn’t have the time or patience for that, so I came up with a quicker version that didn’t affect the flavor. I am going to call this a Korma, but it is not- it is Korma-like.

Ingredients

• 2 medium red onions, sliced
• 1/4 cup oilve oil
• 2 tbs hot curry
• 2 tbs garam masala
• 1 tsp turmeric
• 1 japapeno, chopped
• 1 tsp fenugreek (ground)
• 1/2 cup cilantro, chopped
• 3 cup vegetable broth
• 1 head Cauliflower, chopped
• 1 tbs crushed garlic
• 1 tbs kosher salt
• 1 tbs ground black pepper
• 1 1/2 cup hot water
• 1 cup cashews
• FOR THE RICE
• 2 cups brown rice
• 2 cup vegetable broth
• 2 cups water
• 1 tbs olive oil
• 1 tsp kosaher salt

Method

Step 1

Add the hot water and cashews in a bowl, set aside. Heat a large cast iron skillet over medium heat. Add 1/4 cup olive oil. When the oil is hot, add the onions- cook for 5 minutes. To a rice cooker add the rice, broth, water and salt cook until done. I use brown rice- allow 45 minutes.

Step 2

Add the garlic, jalapeno and all spices, allow to cook for 20 minutes.

Step 3

Add the cauliflower and broth. Cook for another 10-15 minutes covered.

Step 4

Take the cashews and water and add to a small blender, wiz until creamy. Add to the pan. Let cook for another 15-20 minutes covered. You may need to add small amounts of vegetable broth to thin it out a bit. Stir every few minutes so it does not burn.

Step 5

Try to keep the lid on the mixture through the entire cooking process.

Step 6

Serve with the rice and top with cilantro! Enjoy!

Step 7