Name: Cashew Korma
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 cup cashews; 1 cup boiling water; 1 medium onion, diced; 2 cloves garlic; 1 tbsp olive oil; 1 tsp chilli powder; 1/2 tsp red pepper flakes; 1 tsp ginger; 2 tsp cumin; 2 tsp turmeric powder; 2 tsp curry powder; 2 medium carrots, peeled and sliced; 1 can crushed tomatoes; 2 cups water or vegetable broth; 2 tsp salt; 3 medium russet potatoes, peeled and diced; 2 cups small florets of cauliflower; 1 cup frozen peas

Description

This creamy and flavorful Cashew Korma is a delightful dish that combines rich spices with a variety of vegetables. Perfect served over rice or with naan.

Ingredients

Scale

1 cup cashews
1 cup boiling water
1 medium onion, diced
2 cloves garlic
1 tbsp olive oil
1 tsp chilli powder
1/2 tsp red pepper flakes
1 tsp ginger
2 tsp cumin
2 tsp turmeric powder
2 tsp curry powder
2 medium carrots, peeled and sliced
1 can crushed tomatoes
2 cups water or vegetable broth
2 tsp salt
3 medium russet potatoes, peeled and diced
2 cups small florets of cauliflower
1 cup frozen peas

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Instructions

Soak Cashews: In a small bowl place your cashews with boiling water, leave to soak while you start preparing the korma.
Cook Onions: In a large skillet over medium-high heat, sauté your onions with olive oil until translucent, stirring often, approx. 3-4 minutes.
Add Garlic and Spices: Add the garlic and ground spices, and continue to cook for an additional 2-3 minutes to toast the spices, stirring frequently. Add a little water if you notice the spices sticking to the bottom of the pan.
Add Liquids: Add the crushed tomatoes and water or broth and bring to a boil. Reduce heat to medium-low and add the potato, cauliflower, and carrots. Simmer for 15-20 minutes, stirring occasionally until potatoes are getting tender.
Blend Cashew Cream: While the potatoes are cooking, puree the soaked cashews by placing the nuts and water into a blender. Blend on high for 1-2 minutes until completely smooth in texture.
Add Peas and Cream: Once the potatoes and cauliflower are nearly cooked, add the peas and cashew cream. Cook for an additional 10-15 minutes until the cauliflower and potatoes are fork tender, remove from heat. You can adjust the thickness of the sauce by stirring in a little additional water, if needed.
Serve: Serve on its own or over a bed of steamed basmati rice, naan, topped with toasted cashews and freshly chopped cilantro.

Notes

For a spicier dish, increase the amount of chilli powder or red pepper flakes.
You can add more vegetables like bell peppers or spinach as per your preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 10 g
Protein: 10 g
Cholesterol: 0 mg