Kumara Cauliflower Cashew Korma (Printable)
Creamy coconut curry with sweet potato, cauliflower, and cashews in fragrant mild spices.
# What You Need:
→ Vegetables
01 - 2 medium kumara (sweet potatoes), peeled and cubed
02 - 1 small cauliflower, cut into florets
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 green chili, deseeded and finely chopped
→ Nuts
07 - 3/4 cup raw cashews, divided
→ Sauce
08 - 1/2 cup coconut milk
09 - 1/2 cup plain yogurt or coconut yogurt
10 - 1/4 cup water
11 - 2 tablespoons ghee or vegetable oil
12 - 2 tablespoons tomato paste
→ Spices
13 - 1 teaspoon ground coriander
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon ground turmeric
16 - 1/2 teaspoon garam masala
17 - 1/4 teaspoon ground cinnamon
18 - 1/4 teaspoon chili powder
19 - Salt and freshly ground black pepper to taste
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# How to Make It:
01 - In a dry skillet over medium heat, toast 3/4 cup cashews for 3-4 minutes, stirring frequently, until golden brown. Remove 1/4 cup for garnish and set aside.
02 - Blend the remaining 1/2 cup toasted cashews with coconut milk until completely smooth. Reserve for later use.
03 - Heat ghee or oil in a large pan over medium heat. Add chopped onion and sauté for 5 minutes until translucent and softened. Add minced garlic, grated ginger, and green chili; cook for 1 minute until fragrant.
04 - Stir in ground coriander, cumin, turmeric, garam masala, cinnamon, and chili powder. Cook for 1 minute to release flavors, then add tomato paste and cook for another minute until darkened.
05 - Add cubed kumara and cauliflower florets to the pan. Stir thoroughly to coat all vegetables with the spice mixture.
06 - Pour in water, cover the pan, and simmer for 10 minutes to begin softening the vegetables.
07 - Stir in yogurt and the cashew-coconut paste until fully incorporated. Cover and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender but not mushy.
08 - Season with salt and freshly ground black pepper to taste. If the curry is too thick, add a splash of water to reach desired consistency.
09 - Ladle curry into serving bowls and garnish with reserved toasted cashews and fresh cilantro. Serve immediately with steamed basmati rice or naan bread and lime wedges on the side.
# Expert Suggestions:
01 -
- The cashew-coconut base creates restaurant level creaminess without any heavy cream
- Its naturally gluten free and easily vegan, so everyone at the table can dig in
02 -
- Don't skip toasting the cashews first, raw cashews make the sauce taste flat and missing that essential roasted flavor
- Add the yogurt off the heat or stir it in gently to prevent it from separating, though if it does slightly, the cashew paste helps hide it
03 -
- Grating the ginger on a microplane creates a paste that incorporates seamlessly into the sauce, no fibrous strings
- If the sauce looks curdled after adding yogurt, whisk it vigorously off the heat and the cashew paste will help it emulsify back together