adding nuts sometimes makes it creamy

i had a terrible, no good, very bad day.  like hide tears from your coworkers day.  nothing was going my way at all and i needed food to fix this.  so i decided that i had to make curry; curry is one of my favorite things in the whole entire world.  so i made this weird crazy improvised korma that i wanted to serve over cauliflower rice but i didn't have cauliflower, so i mixed it in with spaghetti squash.  its a strange thing all together, i guess, but whatever.  i liked it.  it sorta made me feel better.  cook time + prep time 1hr, yields 10 servings, 5.23 carbs per serving

ingredients

4 tbsp safflower oil
5 oz frying cheese
1 medium spaghetti squash
1 cup heavy cream
2 cups broccoli - chopped
0.5 cup cilantro - chopped
1 can tomato sauce
1 tsp vegetable base
0.25 white onion - chopped
1 serrano pepper - thinly sliced
8 oz mushrooms - quartered
1 cup macadamia nuts
4 cloves garlic - minced
1 tbsp ginger - minced
2.5 tbsp indian curry powder
0.5 tsp cayenne pepper
2.5 cups water
salt

• prepare the spaghetti squash as we did last weekend
• in a large pan, like the largest pan you have, heat 2 tbsp oil over medium heat.  add macadamia nuts.  typically, you make korma with cashews but cashews are high in carbs and in fat, and so i decided to use macadamia nuts which tend to be pretty creamy and are one of the lower carb nuts.  toast nuts until they're sorta golden.  when the nuts start popping, add vegetable base and 1 cup water.  cook water down by half and then put nuts + water in a blender and puree them well.  set aside
• i fried my cheese at this point.  i found this cheese at tjs, and its the most similar cheese i've ever found to paneer in that it doesn't really melt down.  and then one day i decided to fry it, and things were really great.  you can fry yours or you can use paneer or you can use it just like it is or whatever.  i don't care.  once i thought to myself, "mozzarella is like paneer." and so i added mozzarella to my curry.  it melted like instantly, which was awesome because it made the curry super creamy and delicious, but it wasn't paneer.  anyway, here's a picture of my cheese:

• heat remaining oil over medium heat in same big ole' fryin' pan.  cook onions, garlic, pepper, and ginger until onions turn sort of translucent.  add all of seasonings and mix well.  saute over medium heat until aromatic.  its important to fry your curry powder into a paste like thing like this or else it ends up tasting super grainy.  
• add tomato sauce, mix well and heat until it comes to a simmer.  add mushrooms and a half cup of water and cover, allowing mushrooms to sweat and cook down.
• add cream and nut paste and broccoli.  heat to a boil then turn down the heat and let sauce cook for about 15 - 20 minutes until its super thick and curry-like.  you'll know it when you see it.  turn off heat, and stir in cheese and cilantro.  salt to taste.  mix this nom nom sauce in with scraped spaghetti squash.

end result:

it looks like vodka sauce or something, huh?  its not tho.  its super-spicy-crazy-delicious-weird-non-authentic-at-all curry.  you'll like it, i promise.

ps.  i got this amazing awesome gem thanks to my new good friend, stevie-poo.  no more begging for a stand-mixer.  i got the raddest one there ever was.  when it is delivered, i will use it and post pictures.  you'll see.