Oh my goodness, let me tell you about the first time I fell head over heels for vegetable korma curry with cashews! It was at my aunt’s Diwali party years ago – that heavenly aroma of toasted spices and creamy coconut milk stopped me mid-conversation. One bite of that velvety sauce clinging to tender veggies, those buttery cashews adding crunch… I begged her for the recipe right then and there. Now it’s my go-to when I want something comforting yet exciting – that perfect balance of rich and fresh. The way the turmeric-stained sauce coats every spoonful? Absolute magic. Trust me, once you try this version, you’ll understand why I make it at least twice a month!
Why You’ll Love This Vegetable Korma Curry with Cashews
Okay, where do I even start with this dish? It’s like a warm hug in a bowl, and here’s why it’s going to be your new favorite:
- Creamy dreaminess: Those blended cashews and coconut milk create the most luscious sauce you’ll ever taste – no dairy needed!
- Spice magic: The toasty warmth of cumin and coriander mixed with just enough cayenne makes every bite interesting without being overpowering.
- Weeknight wonder: Don’t let the fancy flavors fool you – this comes together in 40 minutes flat, perfect for busy nights.
- Crowd-pleaser: I’ve served this to die-hard meat lovers who didn’t even miss the meat (that’s saying something!).
- So versatile: Got picky eaters? Swap veggies to suit your crew. Vegan friends coming over? This dish naturally checks all the boxes.
Honestly? It’s the dish I make when I want to impress but don’t want to stress. Total kitchen win!
Ingredients for Vegetable Korma Curry with Cashews
Alright, let’s gather our cast of characters! I’ve learned the hard way that having everything prepped makes this curry come together like a dream. Here’s what you’ll need – and yes, those cashews are non-negotiable (trust me, they’re the secret weapon!).
For the Curry Base:
- 1 tbsp vegetable oil (or coconut oil if you’re feeling fancy)
- 1 onion, finely chopped – white or yellow works best here
- 2 cloves garlic, minced (or more if you’re garlic-obsessed like me)
- 1 tbsp fresh ginger, grated – none of that powdered stuff!
- 1 tsp ground coriander – smells like sunshine, doesn’t it?
- 1 tsp ground cumin – that toasty aroma is everything
- 1 tsp turmeric – hello gorgeous golden color!
- ½ tsp cayenne pepper – adjust this if you’re spice-shy
- 1 can (400ml) coconut milk – full fat for maximum creaminess
- ½ cup raw cashews, soaked in hot water for 15 minutes – don’t skip soaking!
For the Vegetables:
- 2 cups mixed vegetables – my go-to combo is carrots, peas and potatoes, all diced
- 1 tomato, chopped – adds lovely acidity
- ½ cup water – just enough to help everything simmer
- Salt to taste – I start with ½ tsp and adjust
- Fresh cilantro for garnish – because everything’s better with green confetti
See? Nothing too crazy ingredient-wise, but when they come together? Magic. Pro tip: measure everything before you start cooking – it makes the process so much smoother when you’re not scrambling mid-sauté!
How to Make Vegetable Korma Curry with Cashews
Alright, let’s get cooking! I promise this isn’t as complicated as it might seem – we’re basically building layers of flavor here. Just follow these steps and you’ll have the creamiest, dreamiest vegetable korma curry with cashews in no time. Don’t worry if things look a bit messy at first – that’s totally normal!
Preparing the Curry Base
First things first – grab your favorite large skillet and heat that oil over medium heat. Toss in your chopped onion and let it soften up for about 5 minutes, stirring occasionally. You want them translucent and sweet, not browned. Now here’s where the magic starts – add your minced garlic and grated ginger, stirring constantly for just 30 seconds until you smell that incredible aroma. Then dump in all those gorgeous spices – coriander, cumin, turmeric, and cayenne. Stir like crazy for about a minute until your kitchen smells like an Indian restaurant (this is when my neighbors always pop by to see what I’m cooking!). The spices should look pasty and fragrant – that’s your cue that the base is ready.
Adding Vegetables and Cashew Cream
Time for veggies! Throw in your diced carrots, peas, potatoes, and chopped tomato, giving everything a good stir to coat with those spices. Let them cook for about 5 minutes while you quickly blend your soaked cashews with the coconut milk until completely smooth (I use my trusty blender for this). Pour that creamy dreaminess right into the skillet – it’ll look alarmingly thick at first, but don’t panic! Add your ½ cup of water and salt, then bring everything to a gentle simmer. Cover and let it bubble away for 15 minutes, stirring occasionally, until the vegetables are fork-tender. The sauce will thicken beautifully as it cooks – if it gets too thick, just splash in a bit more water. Finish with a generous sprinkle of fresh cilantro and prepare to be amazed!
Tips for Perfect Vegetable Korma Curry with Cashews
After making this curry more times than I can count, I’ve picked up some tricks that’ll take yours from good to « oh-my-gosh-can-I-have-the-recipe » amazing:
- Soak those cashews! I know it’s tempting to skip this step when you’re hungry, but 15 minutes in hot water transforms them into silky smooth magic when blended.
- Spice control: That ½ tsp cayenne is perfect for me, but if you’re nervous, start with ¼ tsp – you can always add more later!
- Fresh is best: Nothing beats just-grated ginger and garlic – the pre-minced stuff just doesn’t give the same vibrant flavor.
- Veggie prep: Cut everything roughly the same size so they cook evenly – nobody wants mushy peas with crunchy carrots!
- Garnish game: That cilantro isn’t just pretty – its bright freshness cuts through the richness beautifully. Don’t skip it!
Oh! One last thing – the leftovers taste even better the next day as the flavors meld. Just saying!
Serving Suggestions for Vegetable Korma Curry with Cashews
Now for the best part – how to serve this beauty! My absolute favorite way is piled high over fluffy basmati rice – those grains soak up the creamy sauce like little flavor sponges. But don’t stop there! Warm naan or roti are perfect for scooping up every last bit (I may or may not fight over the last piece). Feeling fancy? Add a cooling cucumber raita or tangy mango pickle on the side – that contrast takes it to the next level. Pro tip: extra cashews on top make it feel extra special!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because this korma just keeps giving! Store any extra in an airtight container in the fridge (I use glass so it doesn’t pick up flavors). It’ll stay dreamy for up to 3 days. To reheat, I prefer the stovetop with a splash of water to bring back that creamy texture – just warm it gently over low heat. In a pinch, the microwave works too – use 30-second bursts and stir in between. Pro tip? The flavors get even better overnight as the spices mingle! Just don’t freeze it – the coconut milk can separate and get grainy. Trust me, it won’t last that long anyway!
Nutritional Information
Just a quick heads up – these numbers are estimates since ingredients vary by brand. But per serving, this veggie-packed beauty delivers about 320 calories with 8g plant-based protein and loads of vitamin A from all those colorful veggies. Remember, the best nutrition is the happiness it brings while eating!
Frequently Asked Questions
Can I use other nuts instead of cashews?
Oh, I get this one all the time! While you technically can swap cashews for almonds or macadamias, trust me – cashews are the magic here. They blend up so creamy and have this buttery sweetness that just makes the sauce perfect. If you must substitute, soaked almonds come closest, but you’ll need to blend them extra smooth. Just don’t tell my aunt I said that – she’d clutch her pearls at the mere suggestion!
How can I make this spicier/milder?
Easy peasy! That cayenne pepper is your dial for heat. Start with just ¼ tsp if you’re nervous (my mom does this), then taste and add more at the end if you want more kick. For extra warmth without the burn, toss in a cinnamon stick while simmering – it adds this cozy depth that’s just *chef’s kiss*. And if you accidentally go overboard? A squeeze of lemon or dollop of yogurt will calm things right down!
Is this dish gluten-free?
Absolutely! All the ingredients here are naturally gluten-free – just double check your spice blends if you’re super sensitive (some pre-mixed ones sneak in flour). I’ve served this to my gluten-free friends dozens of times with zero issues. Pair it with rice or gluten-free naan, and you’re golden. Actually, turmeric-golden – which is way prettier if you ask me!
Vegetable Korma Curry with Cashews
Ingrédients
Equipment
Method
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper. Stir for 1 minute until fragrant.
- Add mixed vegetables and tomato. Cook for 5 minutes, stirring occasionally.
- Blend soaked cashews with coconut milk until smooth. Pour into the skillet.
- Add water and salt. Simmer for 15 minutes until vegetables are tender.
- Garnish with fresh cilantro before serving.