Vegetable Korma

A luxuriously creamy and mildly spiced vegetable curry with cashew paste, coconut milk, and an array of colorful vegetables. This Mughlai-inspired dish is gentle enough for spice-sensitive palates while still deeply flavorful.

Ingredients

• 2 medium potatoes, peeled and cubed
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium carrot, peeled and diced
• ½ cup frozen green peas
• ¼ cup raw cashews, soaked in warm water for 15 minutes
• ½ cup coconut milk
• 1 large yellow onion, roughly chopped
• 3 cloves garlic
• 1 inch fresh ginger
• 3 tbsp ghee or vegetable oil
• 3 green cardamom pods
• 3 whole cloves
• 1 cinnamon stick (2-inch)
• 1 bay leaf
• ½ tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp garam masala
• 1 tsp salt
• ½ cup water
• 2 tbsp fresh cilantro, chopped

Method

1. Drain the soaked cashews and blend them with coconut milk, onion, garlic, and ginger into a smooth paste. Set aside.
2. Heat ghee in a large heavy pot over medium heat. Add cardamom, cloves, cinnamon, and bay leaf. Let them sizzle for 30 seconds until fragrant.
3. Pour in the cashew-onion paste. Cook, stirring frequently, for 8-10 minutes until the mixture darkens slightly and the raw smell cooks off.
4. Add turmeric, ground coriander, and salt. Stir for 1 minute.
5. Add potatoes, cauliflower, carrots, and green beans along with the water. Stir to combine, cover, and simmer for 20 minutes until vegetables are tender.
6. Add frozen peas and garam masala. Cook uncovered for another 5 minutes. Adjust salt and consistency, adding a splash of water if the sauce is too thick.
7. Garnish with fresh cilantro and serve with basmati rice, naan, or roti.

Chef's note: For a vegan version, use vegetable oil instead of ghee and ensure the coconut milk is full-fat for maximum creaminess. Paneer cubes or boiled eggs can be added for extra protein.

Nutrition per serving

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