Curry & Rice Recipe

Prep: Have all vegetables washed and cut (carrot rounds, small cauliflower florets, halved baby potatoes). If using soaked cashews instead of cashew butter, soak 3/4 cup raw cashews in hot water for 20 minutes and blend with 3 tablespoons water until smooth.

Sauté aromatics

Heat 2 tbs oil or ghee in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Toast spices

Add ground coriander, ground cumin, turmeric, garam masala and curry powder to the pan. Stir constantly for 30–45 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring, to remove raw tomato flavor.

Build the sauce

Stir in the cashew butter (or cashew cream) until integrated. Pour in 1 cup coconut milk and 1 cup vegetable stock, stirring to combine into a smooth sauce. Bring to a gentle simmer.

Cook vegetables

Add the potatoes and carrots first, cover and simmer for 8 minutes. Add cauliflower florets and cover, simmer an additional 6–8 minutes until all vegetables are tender but not mushy. Stir in green peas and cook 2–3 minutes to heat through.

Finish korma

Season the korma with 1 tsp salt, 1 tsp black pepper and 1 tsp lemon juice. Taste and adjust salt/acid. Stir in chopped cilantro. Keep warm on the lowest heat while you prepare rice and paneer.

Infuse saffron

Place saffron threads in 2 tablespoons warm milk and let steep 5–10 minutes to release color and aroma.

Cook rice

In a medium saucepan, melt 1 tbs butter (or oil) over medium heat. Add the rinsed basmati rice and stir 1 minute to coat grains. Add 2.75 cups water and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender.

Finish rice

Remove from heat and gently fluff with a fork. Drizzle the saffron-milk over the rice, fold gently to distribute color and aroma. Cover and let rest 5 minutes before serving.

Prepare paneer

If using paneer: pat cubes dry with paper towel. In a bowl, toss paneer cubes with cornstarch, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. If using pita: cut pita into 1-inch wedges and toss lightly with a teaspoon oil and a pinch of salt (no cornstarch).

Fry paneer or warm pita

Heat 1/2 cup vegetable oil in a nonstick skillet over medium-high heat. For paneer: add cubes in a single layer and fry 2–3 minutes per side until golden and crisp; work in batches if necessary. Transfer to a paper towel-lined plate. For pita: warm wedges 1–2 minutes per side until slightly crisp and warmed through.

Plate: Spoon saffron rice onto each plate or to the side of a serving bowl. Ladle a generous portion of veggie korma beside or over the rice. Arrange fried paneer cubes (or warmed pita wedges) on top.

Finish

Sprinkle roughly chopped pistachios and toasted sliced almonds over the curry and rice. Garnish with additional cilantro and optional sliced green chili for heat. Serve immediately.