1 jar Brooklyn Delhi Coconut Cashew Korma Simmer Sauce
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.