Meet Khaana Collective* contributor Samah Dada
What I love about Samah Dada, host of the TODAY Show original series #COOKING with Samah Dada and creator of the health and wellness blog @dadaeats besides the fact that she hacked a vegan and gluten-free version of the famous Levain chocolate chip cookie is that she is downright hilarious. It is not only her creative and delicious recipes but her sharp wit and deadpan humor that glue me to her Instagram feed (and her videos with her mom are priceless.) I hope to see Samah on TV one day, she is a pleasure to watch and learn from.
I am thankful to call Samah a friend and so appreciative of her support of my products at Brooklyn Delhi. I cannot wait to share more of her story with you.
In Samah's Jackfruit Coconut Cashew Korma sweet potatoes and green chiles mingle with jackfruit in our Coconut Korma Simmer Sauce.
Jackfruit Coconut Cashew Korma with Green Peas, Sweet Potatoes, and Green Chiles by Samah Dada
1 sweet potato, sliced
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp turmeric
Freshly ground black pepper
1/3 cup green peas
1/2 cup canned jackfruit
2 green chiles, slit
1 cup water
1 cup coconut milk
Handful roughly chopped cilantro, plus more for garnish
In a medium skillet, heat 1 tablespoon of olive oil. When the oil shimmers, add the sweet potatoes. Sauté the potatoes until just starting to become tender, about 10 minutes.
After those 10 minutes add 1/2 tsp turmeric, 1/2 cumin, freshly ground pepper, and kosher salt. Sauté until the masala has cooked—we want that “raw” spice smell to go away. Cook the sweet potatoes with the spices until fork tender, about another 10 minutes. Set aside.
In a medium saucepan, heat the Coconut Cashew Korma Simmer Sauce plus 1 cup of water on medium heat. Once the korma starts to come to a simmer, add the jackfruit. Cover and cook, stirring frequently until the jackfruit is tender and begins to pull apart, about 10-15 minutes. Now, add the coconut milk. Simmer for an additional 5-10 minutes.
Now add the cooked sweet potatoes, green peas, a handful of fresh cilantro, and slit green chilies to the korma. Simmer the korma for an additional 8-10 minutes.
Garnish with cilantro and serve with rice or naan.