Butternut Squash Korma

In Indian cuisine the term korma indicates a braise. This recipe uses ground nuts and yogurt in the braising liquid to produce a rich, creamy, velvety sauce for the squash. Serve it with basmati rice.

MAKES 4 SERVINGS

Ingredients

• 1/2 cup chopped raw unsalted cashews, plus 1/2 cup more for garnish
• 2 cups water
• 3 tablespoons plus 1 teaspoon ghee or vegetable oil
• 2 cups diced (1⁄2-inch pieces) onion
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon minced or grated garlic
• 2 teaspoons Madras curry powder
• Pinch of ground cayenne pepper or crushed red pepper flakes, or to taste
• 1 tablespoon tomato paste
• 1 large butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch pieces (about 8 cups)
• 1 teaspoon thinly sliced jalapeno or other hot green chile pepper (optional)
• 1 cup plain whole-milk Greek-style yogurt
• 1 cup thawed frozen green peas

Directions

1. Puree the cashews and 1/2 cup of the water in a blender or food processor until smooth. Scrape into a small bowl. Rinse the blender jar or food processor bowl with 1 cup more water and add to the pureed cashews in the bowl. Cover and let stand until ready to use.

2. Heat 3 tablespoons of the ghee in a large, deep skillet or sauté pan. Add the onion and cook, stirring, over medium-low heat until the onion is softened and begins to brown on the edges, 8 to 10 minutes. Reduce the heat to low. Stir in the ginger, garlic, curry powder, and cayenne and cook, stirring constantly, for about 1 minute.

3. In a small bowl, whisk together the tomato paste and remaining 1/2 cup water until the tomato paste is dissolved. To the skillet, add the squash, the cashew mixture, the tomato paste mixture, and the jalapeno (if using) and stir to combine. Cook, covered, over medium-low heat, stirring once or twice, until the squash is fork-tender, 15 to 20 minutes. Add the yogurt and peas and stir until blended. Cook over low heat, stirring gently, to warm the yogurt, 1 to 2 minutes. Do not boil.

4. Heat the remaining 1 teaspoon ghee in a small skillet and stir in the remaining 1/2 cup cashews. Cook, stirring, until lightly browned, about 3 minutes. Sprinkle over the korma and serve.

Excerpted from WHOLE WORLD VEGETARIAN, © 2016 by Marie Simmons. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved