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Butternut Squash Korma
Adapted from a recipe in The Oregonian Food section, January 2017
Linda brought this dish to the January, 2017 potluck in Portland.
120 ml 1/2 cup raw unsalted cashew pieces
120 ml1/2 cup soy or hemp milk
1 large onion, diced
5 ml1 tsp. minced ginger
10 ml2 tsp. curry powder
710 ml3 cups cubed butternut squash (1/2" pieces)
240 ml1 cup broccoli florets or frozen peas
Cover cashew pieces with soy milk in Vitamix and soak for 30 minutes.
Saute onions in a little water or broth, stirring over medium heat until onion is softened and begins to brown, about 8-10 minutes. Add a little water as necessary to keep onions from sticking to pan.
Put squash cubes in steamer, and steam for about 7 minutes. Turn off heat and set aside.
When onions are softened, reduce heat to low. Stir in spices and cook, stirring constantly, for about 1 minute.
Add broccoli and cook, covered, over medium-low heat for 5 minutes. Turn off heat.
Add steamed squash cubes to pan.
Blend cashews and soy or hemp milk until smooth and creamy. Pour cashew cream into pan. Rinse vitamix with about 1/4 cup water and pour into pan. Use spatula to gently mix well.
Serve over brown rice.