Just to be upfront yes this recipe has a lot of ingredients in it but it was not that complicated or time consuming to make. Please give it a shot and don't let the list of ingredients scare you away. This recipe is vegan. We have been trying to focus on that more lately. Hope you like it!
For the sauce you will need:
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tea sp cinnamon
- 1 tea sp ground cardamon
- 1 bay leaf
- salt to taste
- 3 small white onions
- 1 chopped carrot
- 1 red bell pepper seeds removed and chopped
- 1/2 inch piece of ginger root
- 1 clove garlic chopped
- 1 14oz can diced tomatoes
- 2 cups water
- 1 can coconut milk
- 1/2 cup cashew nuts
You will also need:
- tortilla shells
- 1/2 cup fresh cilantro
- 1 cup prepared white rice
- 1 can 15oz pinto beans
- 1 head of cauliflower chopped
- 1/4 of a jalapeno
- 2 carrots chopped
- 1/2 cup frozen peas
- 1 tea sp turmeric
- 1 tea sp chili powder
- 1 tbsp garam masala
- vegetable oil for cooking
Start by cooking the ingredients that will be blended up to make the sauce. In a very small amount of vegetable oil saute the chopped onion, bell pepper, and one carrot until the onions are translucent. Add all the spices that go into the sauce and stir to toast them for about a minute. Then add the garlic, canned tomatoes, and two cups of water. Reduce heat and simmer for about 20 minutes stir every few minutes. The water will reduce and thicken. Remove and discard the bay leaf. Add this mixture to your blender with the ginger, coconut milk and cashews. Blend until smooth. Then in the same pan you were using before saute the remaining two chopped carrots with the cauliflower and diced jalapeno. Add turmeric, chili powder, garam masala spices. Add in the pinto beans and the sauce mixture from the blender. Bring to a low simmer and cook for about 15 minutes. At this point mix in the frozen peas and cook for about 15 more minutes stir as needed. Then you are ready to wrap your burritos. Start with about 1/4 cup of rice and then layer on the cauliflower korma you just made. Top with fresh cilantro and roll it up.
