Vegetable Korma

Mixed vegetables in a mild, creamy cashew and coconut sauce.

Prep: 15 min · Cook: 30 min · Serves: 4

Ingredients

• 1/3 cup raw cashews, soaked in hot water for 15 minutes
• 2 tablespoons neutral oil
• 1 bay leaf and 3 green cardamom pods
• 1 medium yellow onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 medium potato, cut into 1/2-inch cubes
• 2 medium carrots, diced
• 1 1/2 cups cauliflower florets
• 1 cup green beans, cut into 1-inch pieces
• 1/2 cup frozen green peas
• 1 cup canned coconut milk
• 3/4 cup water
• 1 teaspoon kosher salt
• 1/2 teaspoon garam masala

Instructions

1. Drain the cashews and blend with 1/4 cup fresh water until smooth.
2. Heat the oil in a pot over medium heat. Add the bay leaf and cardamom for 30 seconds, then cook the onion for 6 minutes.
3. Add the ginger-garlic paste for 1 minute, then the ground spices for 30 seconds.
4. Add the potato, carrots, cauliflower and green beans. Stir for 2 minutes.
5. Add the coconut milk, water and salt. Cover and simmer for 12 to 15 minutes, until the vegetables are tender.
6. Stir in the peas and cashew paste. Simmer for 4 minutes. Finish with garam masala.

Tip: This dish is vegan as written. For a richer version, replace the coconut milk with heavy cream.

Image prompt: Photorealistic food photography of a bowl of vegetable korma, carrots, peas, cauliflower and green beans in pale creamy yellow sauce, topped with cashews. Soft natural window light, 45-degree angle, shallow depth of field, rustic wooden table, highly detailed, no text, no hands.