Dinner tonight: BUTTERNUT SQUASH KORMA WITH COCONUT RICE
For dinner tonight I wanted to make something healthy and vegetarian. I came across a recipe for a vegetarian korma, which is a South Asian dish combining coconut milk, nuts, yogurt and curry. I love Indian food for its rich and complex flavors, and use of powerful spices. The sauce in this recipe is enhanced by the use of garam masala, a popular Indian ground spice blend including pungent ingredients such as coriander, cinnamon, clove, cumin and star anise. I strayed a bit from the recipe by substituting sweet potatoes for butternut squash, using scallion instead of cilantro, adding carrots, and adding mango chutney and half of the coconut milk to enhance the sauce mixture. The final product was wonderfully fragrant and flavorful. I love the mix of sweet, spicy and tangy all in one bite. The plain yogurt on top adds the right amount of tang and the salty cashews add crunch and nuttiness. I love the addition of tofu, which absorbs the sauce like a sponge! The coconut rice needed a a few more minutes to cook than what the recipe allows, just be sure to double check your own timing. I would defiantly make this dish again and I hope you'll try it too!