{"id":672,"date":"2013-10-28T16:46:39","date_gmt":"2013-10-28T23:46:39","guid":{"rendered":"http:\/\/ducksandclucks.com\/blog\/?p=672"},"modified":"2013-10-30T14:55:54","modified_gmt":"2013-10-30T21:55:54","slug":"otters-vegan-korma-curry","status":"publish","type":"post","link":"https:\/\/ducksandclucks.com\/blog\/2013\/10\/28\/otters-vegan-korma-curry\/","title":{"rendered":"Otter’s Vegan Korma Curry"},"content":{"rendered":"
<\/fb:like><\/div><\/div>

And now for something completely different!<\/p>\n

\"korma\"
\nYou may know that with all the rescued animals here, I’m vegan. That means for 4+ years now I’ve avoided all animal products as much as possible. (I was also vegetarian for several years before going vegan). But before all that, I used to looove korma. True korma is a sweet\/spicy, yogurt-based Indian yellow curry. My favorite korma was from a restaurant in San Francisco called India Clay Oven. I rarely met a korma I didn’t like, but their recipe was my favorite. After missing korma for over a decade, I recently decided to find a good non-vegan korma recipe and try to vegan-ize it. <\/p>\n

With 4 versions tried and eaten over the past month, I’m finally confident that this recipe is super tasty. It’s a little simpler than the recipe I started from, so I call it “Otter’s Vegan Korma Curry.” I tried versions with Beyond Meat and Gardein, but in the end, I prefer this combo of mushrooms, cauliflower and tofu. If you try this vegan recipe yourself, please comment and let me know what you think!<\/p>\n

\"ingredients\"
\nIngredients:
\n4 Tbsp olive oil
\n1 small onion, diced
\n3 cloves of a garlic bulb, minced
\n1 tsp ground ginger
\n1 1\/2 tsp turmeric
\n1 tsp cayenne\/red pepper (for medium; 1\/2 tsp for mild, 2 tsp for hot)
\n2 tsp Indian garam masala<\/a>
\n2 tsp Indian ground coriander
\n1 tsp cumin
\n1 1\/2 tsp salt<\/p>\n

1 pint sliced fresh crimini mushrooms
\n6 oz super firm tofu<\/a>
\n1 chopped tomato
\n1\/2 head of cauliflower
\n1 15oz (regular size) can coconut milk<\/a>
\n1\/2 cup cashew nuts or almond slivers
\n2 cups basmati <\/strong>white rice
\n_________________________________<\/p>\n

Directions:
\nBreak the cauliflower into small florets and steam or boil until softened but not soggy (12 minutes steamed).<\/p>\n

\"basmati
\nStart the rice. Use basmati rice, preferably from Pakistan. It makes a big difference. Follow directions on package using about 2 cups of rice. It likely takes about 20 minutes.<\/p>\n

\"onion\"
\nUsing a high-sided pan over medium heat, add the onion and garlic to your olive oil and cook for 1 minute.<\/p>\n

\"spices\"
\nAdd the spices: turmeric, cayenne, garam masala, cumin, salt, and coriander. Stir for 1 minute.<\/p>\n

\"ginger
\nAdd the chopped tomato and ginger, and then the tofu and mushrooms. NOTE: Adjust heat or add a bit more oil to ensure your spices aren’t burning.<\/p>\n

\"mushrooms
\nCook until the mushrooms and tofu soak up the spices (2-4 minutes). Add in your steamed cauliflower and cook another 1-2 minutes.<\/p>\n

\"coconut
\nStir in the entire can of unsweetened coconut milk. Let it all simmer for 5-10 minutes. <\/p>\n

\"almond
\nRight before serving, add the cashews or almond slivers. NOTE: Without the cayenne, you’ll need more salt. This recipe is a bit undersalted because of the variance in cayenne… adjust to your own taste.<\/p>\n

\"bon
\nGarnish with a bit of cilantro and serve over basmati rice.<\/p>\n

Bon appetit! <\/p>\n

\"korma\"
\nMakes 6-8 servings. Re-heats well in the microwave and is great for freezing.
\nCooking time: 25 minutes.<\/em><\/p>\n

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And now for something completely different! You may know that with all the rescued animals here, I’m vegan. That means for 4+ years now I’ve avoided all animal products as much as possible. (I was also vegetarian for several years … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,33],"tags":[38,37,42,41,36,35,34,39,40],"_links":{"self":[{"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/posts\/672"}],"collection":[{"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":15,"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"predecessor-version":[{"id":687,"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/posts\/672\/revisions\/687"}],"wp:attachment":[{"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ducksandclucks.com\/blog\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}