Creamy Cashew and Vegetable Korma
Indulge in the rich, aromatic flavors of this Creamy Cashew and Vegetable Korma, a wholesome and satisfying dish that’s perfect for both weeknight dinners and special occasions. This Indian-inspired recipe combines a velvety cashew paste and silky coconut milk with a medley of tender vegetables, all infused with warm, fragrant spices like garam masala, cumin, and turmeric. The result is a luscious, dairy-free curry that’s both comforting and nutrient-packed. Ready in just 45 minutes, this korma is as easy to prepare as it is delicious. Garnished with fresh cilantro for a burst of freshness, it pairs beautifully with fluffy basmati rice or soft, pillowy naan. Whether you’re a seasoned curry lover or new to Indian cuisine, this plant-based delight is sure to impress and satisfy.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 cups Water (for soaking cashews)
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 cup Tomato puree
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 cup Coconut milk
- 3 cups Mixed vegetables (e.g., carrots, green beans, peas, cauliflower), chopped
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- optional Cooked basmati rice or naan (for serving)
Instructions
Soak the raw cashews in 2 cups of water for at least 20 minutes or up to 2 hours. Once softened, blend the cashews with 1/2 cup fresh water to form a smooth paste.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the tomato puree to the pan and cook, stirring frequently, for 5 minutes to reduce slightly.
Sprinkle in the ground cumin, coriander, turmeric powder, and garam masala. Stir well to coat the mixture with spices.
Pour in the coconut milk and mix thoroughly. Bring the mixture to a gentle simmer.
Add the mixed vegetables and salt to the pan. Cover and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cashew paste, ensuring it is fully incorporated. Let the korma simmer for another 5 minutes, adjusting the consistency with water if needed.
Taste and adjust seasoning with salt, if necessary.
Garnish the korma with chopped fresh cilantro.
Serve hot with cooked basmati rice or warm naan.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 68.6 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3970 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
