Vegetable and Cashew Korma


This nice and creamy indian dish is one of my favorite. Making this takes a little more time, but its really worth it.


  • 1 cup of cashews, soaked
  • 6 potatoes, chopped
  • 4 carrot, chopped
  • 1/2 half cauliflower 
  • 1 cup frozen green peas
  • 1 onion, chopped
  • 2×2 cm ginger, minced
  • 4 garlic cloves, minced
  • 1 tsp sweet curry powder
  • 3 tbsp coconut oil
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp curry
  • 2 tsp garam masala
  • 1 tsp chana masala
  • 1 tsp sea salt
  • pinch of black pepper
  • 1/2 lemon juice
  • 400ml coconut milk
  • 1 cup organic vegetable broth
  • 1 tbsp tomato passata
  • 1 red onion, chopped
  • handful on fresh cilantro, chopped


  1. Soak cashew nuts in cold water for few hours.
  2. Peel the potatoes, carrots and cut cauliflower and steam until almost soft. When done put aside and keep them warm.
  3. Use blender to puree onion, garlic, ginger and sweet curry.
  4. Heat the puree on a saucepan with coconut oil about 15 minutes until slightly brown.
  5. Strain cashews and puree with 1 cup of vegetable broth until even mixture.
  6. Add cilantro and heat for few minutes. Then add curry, garam masala, channa masala, black pepper and salt. Stir and heat for few more minutes.
  7. Add tomato passata, lemon juice, vegetable broth, coconut milk and cashew cream. Stir and cook on low heat  without the lid for 15 minutes, stirring occasionally. Mixture should start getting thick and creamy, add some more salt if necessary.
  8. Meanwhile sautee red onion with coconut oil on another pan and then add to creamy mixture.
  9. Add peas with the vehetables and add everything to creamy mixture and cook for few more minutes. Taste and adjust seasoning if needed.
  10. Turn off the heat, sprinkle with freshly chopped cilantro and serve with basmati rice. You can cook basmati rice with cashews so it will be nice and crunchy.

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