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Vegetable Korma with Sweet Potato and Cashew Cream Recipe

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This vibrant Vegetable Korma is a warm and comforting dish that combines sweet potatoes and a creamy cashew sauce. Packed with spices and colorful vegetables, it’s a nutritious and delicious meal perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 1 green chili, slit (optional, adjust for spice)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • 1 medium sweet potato, peeled and diced (about 1.5 cups)
  • 1 cup cauliflower florets
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup carrots, sliced
  • 1 cup frozen peas
  • 1 cup coconut milk
  • Salt to taste
  • Fresh cilantro leaves, for garnish
  • 1 cup raw cashews, soaked in water for at least 2 hours
  • 1/2 cup water (adjust for desired consistency)
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions

  1. Heat 2 tablespoons of vegetable oil or ghee in a large pan over medium heat. Wait until the oil is hot but not smoking, about 1-2 minutes.
  2. Add the finely chopped onion and sauté for 5-7 minutes until golden brown and soft. Stir occasionally to prevent burning.
  3. Add the minced garlic, grated ginger, and green chili (if using). Sauté for another 2 minutes until fragrant.
  4. Add the cumin seeds, coriander powder, garam masala, turmeric, and chili powder. Stir well and let the spices roast for 1-2 minutes until aromatic.
  5. Add the diced sweet potato to the pan and stir well to coat with the spice mixture. Let it sauté for 3-4 minutes to absorb the flavors.
  6. Add the cauliflower florets, green beans, carrots, and frozen peas. Stir everything well to ensure the vegetables are evenly coated with the spices.
  7. Pour the coconut milk into the pan and add salt to taste. Bring to a boil, then reduce the heat. Let it simmer for 15-20 minutes until the vegetables are tender.
  8. Meanwhile, prepare the cashew cream: Blend the soaked cashews, 1/2 cup of water, lemon juice, and a pinch of salt in a blender until smooth and creamy.
  9. Once the korma is ready, stir in the cashew cream and let it simmer for another 2-3 minutes. Be careful not to let it boil to prevent the cream from separating.
  10. Serve the korma hot, garnished with fresh cilantro leaves. Enjoy it with rice or naan.

Nutrition

Keywords: Avoid roasting the spices for too long as they can become bitter. Use a non-stick pan or wok to prevent sticking and ensure even heat. Feel free to experiment with different vegetables like zucchini or bell peppers for added color and texture.

Find it online: https://chefcarrot.com/vegetarisches-korma-mit-suskartoffel-und-cashew-creme-rezept/