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Day 18: Minty Peas-Pineapple Korma
July 27, 2010 | 5 Comments
Pea-picking
When I made coconut milk for yesterday’s biryani, I had some coconut pulp left behind.
Since I couldn’t bear to waste all that good fibre, I threw it in the blender jar with some cashews, roasted red pepper and spices. It was so delicious that I will be making this again for my next dinner party.
MINTY PEAS-PINEAPPLE KORMA
Blend together
1 cup coconut pulp leftover after extracting coconut milk
**or 3/4 cup fresh/frozen coconut
**or half cup dessicated unsweetened coconut rehydrated in 1/4 cup hot water
half cup roasted red peppers from a jar
1/4 cup cashews
1/3 tsp paprika
a tiny bit each of cinnamon, cardamom, nutmeg and cloves
1/4 tsp of tamarind concentrate from a jar
2 green chillies
1/4 tsp turmeric
enough coconut milk to make a smooth paste
Fry on medium heat in
1 tbsp extra virgin coconut oil (or ghee)
1 cup thinly sliced red onion
2 tsp finely minced ginger
Add a dash of salt.
When the onion starts turning golden,
add
half cup chopped tomato (about 1 small tomato)
1 tbsp chopped fresh mint (or 1 tsp dried)
When the tomato turns pulp, add
the coconut-spice blend
salt to taste
a bit of water
It should be thinner than you want the end result. Cook on medium for about 5 minutes until the raw tamarind aroma disappears.
Add
1 cup chopped pineapple (fresh, frozen or canned in juice)
**If using canned, drain the juice
1 cup fresh peas or frozen peas
3 tbsps chopped fresh mint
If using frozen, cook until they thaw. IF using fresh, cook until they are tender.
check salt and seasonings and garnish with more mint.
Yesterday’s (and today’s) lunchbox: Minty Peas-Pineapple Korma with Vegan “Sausage”-Fenugreek Biryani.
Day 18 of 20 of the Eat to Live vegan detox plan.
MENU
July 27 (Day 18)
Breakfast:
Masala Chai with Almond Milk
Porridge with oat sprouts, pumpkin seeds sprouts, almond milk, blueberries, flax powder and pistachios
Mid-morning:
2 thumb-sized pieces of baked tempeh
1 Achaari Protein Vada with Edamole
Lunch:
half cup mango
1 cup espresso
Mid-afternoon:
half cup Vegan “Sausage” and Fenugreek Biryani
half cup Minty Peas-Pineapple Korma
Dinner:
Too full for dinner
EXERCISE
45 mins kettlebell
- b.
Filed Under: Cashew, Coconut, Dr. Joel Fuhrman, Eat to Live Plan, fitness, GARDENING, Ginger, Mint, NUTRITION, Peas, Peppers/Capsicum, Pineapple, roasted-red-peppers, vegan recipes, Vegetarian Athlete, vegetarian recipes
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5 Comments
Is there ANYTHING u guys do not grow in ur backyard?!
The korma is super,roasted red bell pepper , pineapple, YUM! but I must say I falter with the mint part, somehow I have never really liked mint, maybe if I minimize the quantity.hmm!
[...] Day 18: Minty Peas-Pineapple Korma [...]
I found your site recently and your recipes look delicious! I’ll certainly be trying this one soon. Thank you for posting such great food!
Hi Jai,
I made this recipe last weekend and it was really good. Thanks for posting it.
http://thespiceracks.blogspot.com/2010/08/korma-sutra.html
-Suparna
Its no good using leftover coconut fiber .. its only used as Hen’s feed in tropical countries.. the kernel bits will sure irritate the smooth lining of stomach and cause chronic ulcers.. also the steaky fat found is extremely bad for health.. Rather than taste health is important.. guys watch out for the ingredients otherwise u have to fix appointments with healthcare professionals.. rather hold ur taste buds and be healthy