Quick, easy, 100% plant-based, and super yum! That's what I like about these Indian-style dinners. Ever since I became a vegan, Indian cuisine has been one of my favorites. I just like the flavors they bring to the table and it is so easy to make.

One day we'll travel to India to learn from the masters, but for now I get my inspiration of Indin dishes at our local restaurant and on a few Indian websites I am following.

Are you guys Indian food lovers too? If yes, then you have to try a korma. I just love the creamy cashew nut sauce. Though I am certain that my variation is not the real Indian thing but hey, I am trying right. Like mentioned one day we'll go down to India and learn for the food and food masters.

TURMERIC-INFUSED CAULIFLOWER PUMPKIN KORMA WITH RED DHAL

INGREDIENTS (SERVES 2-3)

3/4 cup cashew nuts, soaked and blended to a paste with a little coconut milk (or water OR any other plant milk works too)
3 cups cauliflower florets
1 tsp turmeric powder
2 cups pumpkin, chopped
3/4 cup onion, chopped
3 cloves of garlic, minced
1 tbsp fresh grated ginger
1/3 cup red split lentils (Dhal)
1 cup tomatoes, blended
Chili paste to taste
1/2 cup fresh chopped mint
1/2 tbsp fresh lime juice
Water as needed
Sea salt and black pepper to taste

Spice mix

1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cardamon powder
1/4 tsp fenugreek seeds
2 cloves

DIRECTIONS

Bring water to a boil. Turn off the heat and add the cauliflower and turmeric powder. Cover and let infuse for 10 minutes.
Meanwhile, heat cooking oil over medium heat and saute onion until it just starts to brown. this will take about 7-8 minutes. Stir regularly.
Then add ginger and garlic and cook for 1-2 minutes more. then add the spice mix and cook for another 30 seconds before adding the tomato puree, cashew paste, pumpkin, red lentils, blanched cauliflower, chili paste, and water. Cook, covered, for 15-20 minutes. Or until veggies are soft.
When ready add chopped mint and lime juice. Stir well and serve.