Vegetable Korma with Homemade Curry Paste & Warm Naan
"Many* North Indian curries don't use coconut milk, but rather a combo of water/stock and cream or yogurt. Since Alex avoids dairy, I used coconut instead, making this some kind of crazy Thai-Indian hybrid. The paste makes enough for two batches of curry. Definitely pick up whole cumin and coriander for this (the ground stuff won't be the same)...."
INGREDIENTS
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1 tablespoon cumin seeds
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2 teaspoons coriander seeds
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1/2 teaspoon coarse salt
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2 cloves garlic
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2 tablespoons roughly chopped fresh ginger
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3 tablespoons neutral oil, like safflower
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2 fresh serranos, seeds removed and coarsely chopped
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3 tablespoons raw cashews
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most of 1 small bunch fresh cilantro, including stems (save some for garnishing the finished curry)
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2 tablespoons neutral oil, like safflower
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1 onion, halved and sliced
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1/2 head cauliflower, broken into florets
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1/2 head broccoli, broken into florets
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1 large carrot, cut into 2-inch pieces, then halved lengthwise
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1 small sweet potato, peeled and cut in 1-inch cubes
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2 tablespoons Thompson raisins
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1 14-ounce can chickpeas
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1 14-ounce can whole coconut milk
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Salt
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Toasted cashews, for serving
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Naan, for serving
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