Kumara Cauliflower Cashew Korma (Printable Version)
Creamy coconut-based curry with sweet potato, cauliflower, and crispy cashews in aromatic spices.
# Ingredient List:
→ Vegetables
01 - 2 medium kumara (sweet potatoes), peeled and cubed (about 14 oz)
02 - 1 small cauliflower, cut into florets (about 14 oz)
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 green chili, deseeded and finely chopped (optional)
→ Nuts
07 - 3/4 cup raw cashews (divided: 1/2 cup for sauce, 1/4 cup for garnish)
→ Sauce
08 - 1/2 cup coconut milk
09 - 1/2 cup plain yogurt (or coconut yogurt for vegan)
10 - 1/4 cup water
11 - 2 tablespoons ghee or vegetable oil
12 - 2 tablespoons tomato paste
→ Spices
13 - 1 teaspoon ground coriander
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon ground turmeric
16 - 1/2 teaspoon garam masala
17 - 1/4 teaspoon ground cinnamon
18 - 1/4 teaspoon chili powder (optional)
19 - Salt and freshly ground black pepper, to taste
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# Directions:
01 - In a dry skillet over medium heat, toast the cashews for 3–4 minutes, stirring frequently, until golden. Set aside.
02 - Blend 1/2 cup toasted cashews with the coconut milk until smooth. Set aside.
03 - Heat ghee or oil in a large pan over medium heat. Add onion and sauté for 5 minutes until soft. Add garlic, ginger, and green chili; cook for 1 minute until fragrant.
04 - Stir in ground coriander, cumin, turmeric, garam masala, cinnamon, and chili powder. Cook for 1 minute, then add tomato paste and cook for another minute.
05 - Add cubed kumara and cauliflower florets. Stir to coat with the spice mixture.
06 - Pour in water, cover, and simmer for 10 minutes. Add yogurt and the cashew-coconut paste. Stir well, cover, and simmer for another 15–20 minutes, stirring occasionally, until the vegetables are tender.
07 - Season with salt and pepper. If the curry is too thick, add a splash of water.
08 - Garnish with remaining toasted cashews and fresh cilantro. Serve hot with steamed basmati rice or naan and lime wedges.
# Expert Tips:
01 -
- The cashew coconut cream creates this impossibly velvety texture without any heavy cream
- Its one of those rare curries that reheats beautifully for lunch the next day
02 -
- The cashew paste needs to be completely smooth or youll get gritty bits in the sauce
- Yogurt can sometimes curdle if the pan is too hot, so turn down the heat before stirring it in
03 -
- Toast extra cashews than the recipe calls for, because some always disappear while cooking
- If the sauce is too thick, add warm water rather than cold to keep the temperature steady