Korma is a classic Indian dish known for its mild, creamy sauce and gentle spice blend. This vegetable version uses soaked cashews blended into a rich base, eliminating the need for heavy dairy while delivering a velvety texture. Perfect for cozy dinners and easily adaptable to your preferences.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 200 g raw cashews
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 3 cm piece of fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 400 ml coconut milk
- 300 ml vegetable broth
- 200 g broccoli florets
- 150 g peas
- 1 red bell pepper, diced
- 2 medium potatoes, cubed
- Coconut oil or ghee
- Salt and black pepper to taste
- Fresh cilantro for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 20 min
Place the cashews in a bowl and cover with boiling water. Let them soak for 20 minutes. This hydration softens the nuts, making them easier to blend and releasing natural oils for a smoother texture. Drain them thoroughly before use.
- Step 2 Pan 8 min
In a wide pot, heat two tablespoons of coconut oil over medium-high heat. Add the diced onion and sauté for 8 minutes until translucent. Moderate heat caramelizes natural sugars without burning. Stir constantly to prevent sticking.
- Step 3 Pan 2 min
Add the minced garlic, grated ginger, cumin, turmeric, and garam masala. Cook for 2 more minutes while stirring. Briefly toasting spices activates their essential oils and boosts aroma. Remove from heat if it smells bitter to prevent burning.
- Step 4 Blend 1 min
Transfer the drained cashews to a blender with 300 ml of hot vegetable broth. Blend until completely smooth and homogeneous. Blending hot prevents lumps and guarantees a stable emulsion. Pour this puree back into the pot.
- Step 5 Pot / simmer 15 min
Add the cubed potatoes, diced red bell pepper, and broccoli florets. Cook covered on medium-low heat for 15 minutes. Gentle steam cooks vegetables evenly without breaking them down. Stir carefully every five minutes.
- Step 6 Pot / simmer 5 min
Pour in the coconut milk and peas. Let the sauce simmer gently for 5 minutes. Reduction concentrates flavors and naturally thickens the sauce. Avoid adding extra liquid to maintain the creamy consistency.
- Step 7 Serve
Adjust seasoning with salt and freshly ground black pepper. Garnish with plenty of chopped fresh cilantro and serve immediately. Fresh herbs balance the richness of the sauce. Store leftovers in an airtight container to preserve aroma.