Puerto Rican Vegan Korma: A Fusion of Flavors

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, influenced by the island’s indigenous, Spanish, and African heritage. To create a unique and delicious Puerto Rican Vegan Korma, we’re blending the traditional Indian korma with the vibrant spices and techniques of Puerto Rico. This dish is a perfect fusion of cultures, bringing you a flavorful, creamy, and utterly satisfying vegan meal.

The Cultural Significance

Korma, a classic Indian dish, is known for its creamy and mildly spiced sauce. In Puerto Rico, the trio of Sazón, Adobo, and Sofrito forms the backbone of traditional cooking. By combining these elements, we create a dish that honors both culinary traditions while offering a fresh, vegan twist.

Ingredients

• For the Sauce:

  • ½ cup raw cashews
  • 14 ounces canned coconut milk (full-fat, unsweetened)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon minced ginger
  • 1 jalapeno pepper, seeded and chopped (optional for heat)
  • 2 tablespoons Sofrito (see below for recipe)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground fennel
  • Salt to taste

• For the Korma:

  • 3 ½ cups mixed frozen vegetables (peas, carrots, corn, green beans)
  • 1 cup cooked beans (such as kidney beans or chickpeas) or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico
  • 1 medium waxy potato, peeled and diced (optional, but recommended for a heartier dish)
  • 1 tablespoon coconut sugar or light brown sugar
  • Fresh cilantro for garnish

Sofrito Recipe

• 1 bunch culantro (recao leaves) or cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Roughly chop all ingredients and blend in a food processor until smooth. Add olive oil if needed to achieve the desired consistency.

Instructions

1. Prepare the Sauce:

   • In a blender, combine the cashews and coconut milk. Blend until very smooth and set aside.

2. Sauté the Aromatics:

   • Heat the olive oil in a large pot over medium heat. Add the chopped onion, crushed garlic, minced ginger, and chopped jalapeno. Sauté until the onions are softened.

3. Add Sofrito and Spices:

   • Stir in the Sofrito and cook for about 2 minutes, allowing the flavors to meld.
   • Add the cumin, coriander, cinnamon, turmeric, cardamom, cloves, and fennel. Cook for another minute, stirring constantly.

4. Add Vegetables and Protein:

   • Add the frozen vegetables, cooked beans or TVP, and diced potato (if using). Sauté until the vegetables start to soften.

5. Simmer the Korma:

   • Pour in the blended cashew and coconut milk mixture. Stir well and bring to a simmer.
   • Reduce heat to low and let it simmer until the vegetables are cooked and the flavors are well combined.

6. Season and Balance:

   • Add coconut sugar and salt to taste. For a balanced flavor, add a splash of apple cider vinegar if desired (though this is optional).
   • Simmer for a few more minutes to allow the flavors to settle.

7. Serve:

   • Serve the korma over basmati rice or with some naan bread. Garnish with fresh cilantro and offer poppadoms on the side if desired.

Tips and Variations

• Use of Beans: Beans are an excellent protein source and can be used instead of TVP or tofu for a more traditional Puerto Rican flavor.
• Spiciness Level: Adjust the heat by increasing or reducing the amount of jalapeno pepper. For a milder flavor, remove the seeds or use a bell pepper instead.
• Sazón and Adobo: If you want to add an extra layer of Puerto Rican flavor, sprinkle a bit of Sazón or Adobo over the vegetables before simmering. However, use these sparingly to avoid overpowering the dish.

This Puerto Rican Vegan Korma is a testament to the beauty of culinary fusion, blending the rich spices and techniques of two vibrant cultures into one delicious dish. Enjoy the creamy sauce, the tender vegetables, and the hearty beans or TVP, all wrapped in the aromatic embrace of Sofrito and traditional Puerto Rican spices. This is more than just a meal; it’s a celebration of flavor and heritage.

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