Vegetable Korma

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. Vegan and Gluten-Free.

Course Dinner

Cuisine Indian

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings

Calories 446kcal

Author Michelle Alston

Equipment

A large pan with a tight-fitting lid.
Blender.

Ingredients

⅓ cup cashews (50g)
2 tablespoon 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 tablespoon grated ginger
4 cloves of garlic minced
1 teaspoon cumin
1 teaspoon garam masala
½ teaspoon turmeric
⅛ cup sultanas/golden raisins (25g)
225 g of small waxy potatoes (1cup) 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 x 400g can of coconut milk (1 x 13.66 FL OZ can)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

For Serving

Cilantro/coriander leaves
Toasted cashews optional
Basmati rice
Naan or chapati

Instructions

Before you start, soak the cashews in a small bowl with 5 or 6 tablespoon of warm water for 30 minutes. After 30 minutes, blend the cashews in the water they were soaking in. Blend until smooth.
Blanch the potatoes in salted water 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 and a small pinch of salt.
Cook the onion until it is golden brown and soft, making sure to stir often so the onion doesn't burn. At least 20 minutes if you can.
As soon as the onion is golden and soft add the spices. Add 1 teaspoon of cumin, 1 teaspoon of garam masala and ½ a teaspoon of turmeric then add the chopped chilli, ginger and garlic and cook for about 1 minute, until they release their fragrance.
Now turn down the heat to low then stir in the cashew paste, add the cauliflower and stir well.
Slowly pour in the coconut milk stirring all the time then add the potatoes.
Season with salt and black pepper.
Stir the sauce then cover the pan with the lid and simmer for about 20 minutes. Stir occasionally so that the sauce doesn't stick to the bottom of the pan.
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 cashews and some coriander leaves.

Notes

Cardamoms - If you are not keen on biting down on a cardamom pod then remove them before you add the cashew paste. I would also remove these if you are serving this dish to children.
Coconut milk- I use full-fat coconut milk 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 - You can freeze this once cooled. It will keep in the freezer for 3 months. I freeze this in freezer bags. Defrost it in the fridge overnight then reheat on the hob until piping hot. You may need to add a little water to loosen it up a bit.
Nutrition - Nutritional information is approximate and is calculated using an online nutrition tool. The nutritional information listed does not include rice, naan or extra cashews.
Recipe Inspiration - This recipe is roughly adapted from Felicity Cloake's Chicken K0rma.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for measuring liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.

Nutrition