Introduction
A rich and creamy plant-based korma featuring seasonal vegetables in a luxurious cashew cream sauce. This comforting dish is perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
This recipe delivers incredible flavor without dairy. The cashew cream creates a velvety texture, while aromatic spices make it deeply satisfying.
Ingredients
- 2 cups mixed vegetables such as cauliflower, carrots, and peas
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup raw cashews, soaked for 2 hours
- 1 can coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
- 2 tablespoons vegetable oil
Instructions
- Soak cashews in warm water for 2 hours, then drain.
- In a blender, combine soaked cashews with 1 cup water. Blend until smooth to create cashew cream.
- Heat oil in a large pan over medium heat. Add onions and cook until translucent.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in garam masala, turmeric, and cumin. Cook for 30 seconds.
- Add mixed vegetables and tomato paste. Stir to coat vegetables with spices.
- Pour in coconut milk and cashew cream. Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes until vegetables are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve over basmati rice or with warm naan bread. A side of cucumber raita complements the dish well.
Recipe Variations
Try adding chickpeas for extra protein. For a nut-free version, use sunflower seeds instead of cashews.
Chef’s Tips
Soak cashews in hot water for 1 hour if short on time. Adjust spice levels to your preference.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes