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 Taíno people, Spanish colonizers, and African traditions. Today, we’re going to blend these vibrant flavors with the creamy, spicy essence of Indian korma, creating a unique and delicious Puerto Rican Vegan Korma.

The Cultural Significance

Korma, a dish originating from India, is known for its creamy and mildly spiced sauce, often made with nuts, seeds, or coconut milk. In Puerto Rico, the trifecta of Adobo, Sazón, and Sofrito forms the backbone of traditional cooking. By combining these elements, we create a dish that not only honors the culinary heritage of both cultures but also offers a fresh, plant-based twist.

Ingredients

For the Sofrito:

• 1 bunch culantro (recao leaves)
• 1 bunch 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

For the Korma:

• ½ cup raw cashews
• 14 ounces canned full-fat coconut milk (unsweetened)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon crushed garlic
• 1 teaspoon minced ginger
• 2 tablespoons Sofrito (prepared above)
• 1 teaspoon Sazón (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
• ½ cup tomato paste
• 3 ½ cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 1 cup cooked or canned beans (such as chickpeas or kidney beans)
• 1 tablespoon coconut sugar (or light brown sugar)
• Sea salt to taste
• Optional: TVP (Textured Vegetable Protein), Tofu, or Tempeh for added protein

For the Sazón:

• 1 tablespoon ground annatto (achiote)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

Prepare the Sofrito:

• Roughly chop all the Sofrito ingredients and blend them in a food processor until smooth. You can add a little olive oil if needed to help blend.
• Freeze the Sofrito in ice cube trays for long-term use.

Prepare the Sazón:

• Combine all the Sazón ingredients in a bowl and store in an airtight container for up to 3 months.

Make the Korma:

1. Blend the Cashews and Coconut Milk:

   • Add the cashews and coconut milk to a blender and blend until smooth. Set aside.

2. Sauté the Onions and Spices:

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion, crushed garlic, minced ginger, and prepared Sofrito. Sauté until the onions are softened.
   • Add the Sazón, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves, and fennel. Stir well and cook for about 2-3 minutes, until fragrant.

3. Add Tomato Paste and Vegetables:

   • Add the tomato paste and sauté for a minute until it starts to darken.
   • Add the frozen mixed vegetables and cooked or canned beans. Sauté until the vegetables have slightly softened.

4. Simmer the Korma:

   • Add the blended cashew and coconut milk mixture. Stir well to combine.
   • Simmer until the vegetables are cooked and the flavors are nicely blended together.

5. Season and Serve:

   • Add coconut sugar for flavor balance and a pinch of sea salt to taste.
   • If desired, add a splash of vinegar to balance the flavors.
   • Serve with basmati rice, fresh cilantro, and some crispy plantain chips or tostones on the side.

Optional Protein Addition:

If you want to add more protein to your korma, you can include TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico. Simply marinate the TVP in a mixture of Adobo and Sazón before adding it to the korma.

Tips and Variations:

• For an extra creamy sauce, add more cashew paste or a little more coconut milk.
• Use a variety of colorful vegetables to make the dish visually appealing.
• If using beans, they can be substituted with other protein sources like Tofu or Tempeh, marinated in Adobo and Sazón for added flavor.

Conclusion

This Puerto Rican Vegan Korma is a celebration of flavors from two rich culinary traditions. With the aromatic base of Sofrito, the vibrant color and depth of Sazón, and the creamy richness of cashews and coconut milk, this dish is a true fusion of the best both worlds have to offer. Enjoy this hearty, flavorful meal that not only satisfies your taste buds but also honors the cultural heritage of Puerto Rico and India.

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