Korma: a mildly spiced Indian curry dish of meat or fish marinated in yogurt or curds. Yeah, my korma is a bit different than what you might find on a traditional Indian table.
I really like Indian cuisine but whenever I’m trying to think of meals to make I never think of it. I always alternate between Mexican and Asian dishes with a few Italian ones thrown in. I need to remember Indian food because this korma was amazing.
Even though it has no meat/fish/yogurt/curds, it has a similar idea and method to the traditional korma. And it is super comforting. Like other than soup, this meal would be perfect for a cold snowy evening. You can also use whatever winter squash you would like. Pumpkin, kabocha, acorn, delicata, hubbard, carnival… seriously, all of them would work in this dish.
I served mine over red quinoa, but if you would like to keep this grain-free try serving it over cauliflower rice or steamed broccoli. Either way, you might have a hard time not finishing the whole pot!
Butternut Squash Korma
- 3-4 cups peeled and cubed butternut squash (about 1 medium to large squash)
- 2 tbsp coconut oil, melted
- 1 tsp garam masala
- salt and pepper to taste
- 1/2 cup raw cashews
- 1/2 cup unsweetened coconut flakes
- 1 can full-fat coconut milk
- 2 tsp cumin
- 1 tsp garam masala
- 1 tsp ginger
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1 cup onion, diced
- 1 cup water or vegetable broth
- 2 tbsp chopped cilantro
- cauliflower rice or quinoa, for serving
- Preheat oven to 425 and line a large baking sheet with parchment paper or a Silpat. Place the cubed squash into a large bowl and pour in the coconut oil. Toss to coat and then add 1 tsp garam masala and salt and pepper. Toss again and arrange the squash evenly on the baking sheet. Roast for 30 minutes until edges are just starting to brown. Remove and set aside.
- While the squash is roasting, put the cashews and coconut flakes into a bowl and cover with boiling water. Let this sit for about 15 minutes then drain and rinse.
- Place soaked cashews and coconut flakes into a blender and pulse a few times. Add the coconut milk and blend until completely smooth. Set this aside.
- In a large skillet or saute pan heat a little olive oil over medium-high heat. Saute the onion for about 5 minutes and then add the cumin, garam masala, ginger, garlic powder, and onion. Saute for another 2 minutes and then add the water or broth. Stir to scrape up everything that might be stuck to the bottom of the pan.
- Add in the roasted squash and stir to combine. Pour over the cashew mixture and stir again. Cover the pan with a lid and lower the heat to a simmer. Cook for 20 minutes, stirring occasionally. While the squash is cooking you can make your quinoa or cauliflower rice.
- Once everything is done, serve the korma over quinoa or cauliflower rice and garnish with chopped cilantro. Enjoy!