Description
Vegetable loaded vegan korma weaves Indian spice magic into a plant-based feast of creamy comfort. Fragrant cashew sauce embraces roasted seasonal vegetables, inviting you to savor each delightful, nourishing bite of global culinary harmony.
Ingredients
Scale
Main Vegetables:
- 2 medium potatoes, diced
- 1 large carrot, sliced
- 1 cup cauliflower florets
- 1 bell pepper, chopped
- 3/4 cup green peas (fresh or frozen)
- 1 large tomato, finely chopped
Spices and Aromatics:
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3 green cardamom pods (or 1/2 teaspoon ground cardamom)
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (optional, for color)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids and Additional Ingredients:
- 1/2 cup cashews (soaked in warm water for 10 minutes)
- 1 tablespoon oil (coconut or avocado)
- 1 can (14 ounces / 414 milliliters) coconut milk
- 1/2 teaspoon salt, or to taste
- 1/2 cup water (or more as needed)
- 1 tablespoon lime juice, for finishing
- 1/4 cup fresh cilantro, chopped, for garnish
- Chopped cashews
- Extra cilantro
Instructions
- Immerse raw cashews in tepid liquid, allowing them to soften and become plump for optimal blending texture.
- Transfer softened cashews into high-powered blender, introducing a small quantity of water, and pulse until achieving a silky, creamy consistency with no visible chunks.
- Carefully decant the cashew cream into a separate vessel, reserving for future incorporation into the sauce.
- Prepare your mise en place by chopping vegetables into uniform, bite-sized pieces to ensure even cooking and appealing presentation.
- Heat a robust cooking vessel over medium flame, introducing aromatic oil to create a foundation for flavor development.
- Sauté finely minced aromatics like onions and garlic until they become translucent and release their fragrant essence, stirring consistently to prevent scorching.
- Introduce ground spices, allowing them to toast briefly and awaken their complex flavor profiles, creating a rich and nuanced base for the korma.
- Layer chopped vegetables into the spiced mixture, gently coating them to ensure comprehensive seasoning and initiating the cooking process.
- Pour vegetable broth or water, creating a gentle simmering environment that will tenderize and infuse the vegetables with deep, layered flavors.
- Once vegetables reach desired tenderness, integrate the previously prepared cashew cream, stirring smoothly to create a luxurious, velvety sauce.
- Adjust seasoning with salt, additional spices, or a touch of sweetness to balance the dish’s flavor profile.
- Garnish with fresh herbs or toasted nuts for textural contrast and visual appeal before serving over fragrant rice or accompanying grain.
Notes
- Cashew soaking helps create an ultra-creamy, silky sauce texture without dairy.
- Select raw cashews that are fresh and plump for the most luxurious blending results.
- Blend cashews gradually, stopping to scrape down sides, ensuring a completely smooth consistency without lumps.
- For nut allergies, swap cashews with sunflower seeds or soft tofu to maintain the creamy base.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Blending
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg