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Bowl of creamy vegetable korma curry with cashews, carrots, peas, potatoes, and fresh cilantro.

Vegetable Korma Curry with Cashews

A creamy and aromatic vegetable curry with cashews, perfect for a hearty meal.
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Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 4 people
Type de plat: Dinner, Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Curry Base
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 can coconut milk 400ml
  • 1/2 cup cashews, soaked
For the Vegetables
  • 2 cups mixed vegetables (carrots, peas, potatoes) diced
  • 1 tomato, chopped
  • 1/2 cup water
  • salt to taste
  • fresh cilantro for garnish

Equipment

  • Large skillet
  • Blender

Method
 

  1. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper. Stir for 1 minute until fragrant.
  3. Add mixed vegetables and tomato. Cook for 5 minutes, stirring occasionally.
  4. Blend soaked cashews with coconut milk until smooth. Pour into the skillet.
  5. Add water and salt. Simmer for 15 minutes until vegetables are tender.
  6. Garnish with fresh cilantro before serving.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtéines: 8gFat: 22gLipides saturés: 12gSodium: 200mgPotassium: 450mgFibre: 6gSucre: 5gVitamine A: 60IUVitamine C: 20mgCalcium: 50mgFer: 4mg

Notes

For extra creaminess, add more cashews. Adjust spice levels to taste.

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