Vegetable Korma Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
6 Servings
Ingredients
  • 1 cup cashews
  • boiling water (enough to cover the cashews)
  • 6 small red potatoes, chopped (about 3 cups)
  • 3 carrots, sliced (about 2 cups)
  • 1 small head cauliflower, cut into florets (about 4 cups)
  • 1 onion, quartered
  • 3 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1 (14-ounce) can fire-roasted tomatoes
  • 1 teaspoon powdered ginger
  • 1 teaspoon coriander
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 (13 ½-ounce) can coconut milk
Directions
  1. Place the cashews in a heat-safe bowl. Pour enough boiling water over the cashews to cover them, and let them sit for 15 minutes.
  2. Add the potatoes, carrots, and cauliflower to a large pot. Cover with water, and boil for 10 minutes, or until the vegetables are tender.
  3. While the vegetables are cooking, add the onion, garlic, olive oil, fire-roasted tomatoes, and ginger powder to a blender, and blend until smooth.
  4. Pour the onion mixture into a large stockpot, and add the coriander, curry powder, garam masala, turmeric, and salt.
  5. Add the drained, cooked vegetables to the stockpot.
  6. Drain the cashews, and puree them in the blender along with the coconut milk.
  7. Pour the cashew mixture into the stockpot, and stir to combine.
  8. Cook the korma on low for about 5 minutes.
  9. Top with cilantro before serving, if desired.