Creamy, fragrant and loaded with vegetables this Vegetable Korma is the perfect Friday night curry. Mild enough so that the whole family can enjoy it, but still packed full of flavour. Ditch the take out this weekend and make this instead, you won’t regret it! Vegetarian and Gluten-Free.
- 1/3 cup cashews (50g)
- 2 tbsp grapeseed oil
- 1 medium brown onion finely chopped
- 10 green cardamom pods
- 2 sticks of cinnamon
- 1 green chilli pepper deseeded, pith removed then finely chopped
- 2 tbsp grated ginger
- 4 fat cloves of garlic minced
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sea salt
- 1/2 tsp turmeric
- 1/8 cup sultanas/golden raisins (25g)
- 1 medium waxy potato (200g/1cup) peeled then cut into small chunks
- 1 large green bell pepper deseeded, pith removed then cut into large chunks
- 1 small head of cauliflower (380g/3 cups) broken into medium florets
- 1 1/4 cup natural plain full-fat yoghurt (300g)
- 1/2 cup water
- Cilantro/Coriander leaves
- Toasted Almond Flakes
- Basmati Rice
Before you start, soak the cashews in a small bowl with 5 tbsp of warm water for 30 minutes. After 30 minutes, blend the cashews in the water they were soaking in. Blend until smooth.Blanch the potato until almost tender. Heat the oil in a large saute pan. Use a pan with a tight-fitting lid.Add the cardamom pods and cinnamon sticks, cook until the pods pop open. Reduce the heat to low heat and add the onion. Cook the onion with until it is brown and soft, making sure to stir often so the onion doesn't burn. At least 20 minutes, longer if you can.
As soon as the onion is brown and soft add the spices, chilli, ginger and garlic and cook for about 1 minute, until they release their fragrance. Stir in the sultanas.
Now turn down the heat to low then stir in the cashew paste, slowly stir in the yoghurt and add the salt. Keep stirring so that you have a creamy sauce. Add the potatoes to the sauce then cover the pan with the lid and simmer for 10 minutes. Stir occasionally so that the sauce doesn't stick to the bottom of the pan.
After 10 minutes add the pepper and cauliflower and half a cup of water, give the sauce a good stir so that all the vegetables are covered in the sauce. Cover the pan again and simmer on the lowest heat possible for 15 - 20 minutes or until the potato is cooked through. The korma is ready when the sauce is thick and creamy and the vegetables are cooked. Remove the cinnamon sticks before serving.
Serve straight away with basmati rice, toasted almond flakes and some coriander leaves.
- Cardamoms - If you are not keen on biting down on a cardamom pod then remove them before you add the cashew paste and yoghurt. I would also remove these if you are serving this dish to children.
- Yoghurt - I use full-fat natural plain yoghurt for this dish, you can use low fat if you wish however this may result in a thinner sauce.
- Storing - Any leftovers can be stored in a covered container in the fridge for up to 3 days. Reheat on the hob, you may need to add a little more water to loosen up the sauce.
- Freezing - I do not recommend freezing this dish due to the risk of the yoghurt splitting once defrosted. Nutritional information does not include rice or naan.
- Nutrition - is approximate and is calculated using an online nutrition tool and is based on one serving.
- Recipe Inspiration - This recipe is roughly adapted from Felicity Cloake's Chicken K0rma.
Calories: 286kcal | Carbohydrates: 30.8g | Protein: 10.5g | Fat: 13.8g | Saturated Fat: 2.4g | Cholesterol: 5mg | Sodium: 559mg | Potassium: 806mg | Fiber: 5.5g | Sugar: 10.4g | Calcium: 190mg | Iron: 2mg