Kumara Cauliflower Cashew Korma (Printable)
Creamy coconut curry with sweet potato, cauliflower, and cashews in aromatic spices.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 small cauliflower, cut into florets
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
→ Nuts
07 - 3/4 cup raw cashews
→ Sauce
08 - 1/2 cup coconut milk
09 - 1/2 cup plain yogurt
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
19 - Salt and freshly ground black pepper to taste
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# Directions:
01 - Heat a dry skillet over medium heat. Add all cashews and toast for 3-4 minutes, stirring frequently until golden brown. Remove from heat immediately to prevent burning. Reserve 1/4 cup for garnish and set aside the remaining 1/2 cup for the sauce base.
02 - Combine the 1/2 cup toasted cashews with coconut milk in a blender. Process until completely smooth and creamy, scraping down sides as needed. Set aside until ready to add to the curry.
03 - Heat ghee or oil in a large pan over medium heat. Add chopped onion and cook for 5 minutes until softened and translucent. Add minced garlic, grated ginger, and chopped green chili. Sauté for 1 minute until fragrant, being careful not to brown the garlic.
04 - Add ground coriander, cumin, turmeric, garam masala, cinnamon, and chili powder to the pan. Stir constantly for 1 minute to toast the spices and release their essential oils. Add tomato paste and continue cooking for another minute to deepen the flavor.
05 - Add cubed sweet potatoes and cauliflower florets to the pan. Stir thoroughly to coat all pieces evenly with the spice mixture. Cook for 2-3 minutes to begin the vegetable cooking process.
06 - Pour in 1/4 cup water and cover the pan. Reduce heat to medium-low and simmer for 10 minutes, allowing vegetables to steam and begin softening.
07 - Stir in yogurt and the cashew-coconut paste. Mix well to incorporate. Cover and continue simmering for 15-20 minutes, stirring occasionally, until sweet potatoes and cauliflower are fork-tender. Adjust consistency with additional water if needed.
08 - Taste the curry and season generously with salt and freshly ground black pepper. Serve hot in bowls, garnished with reserved toasted cashews and fresh cilantro. Accompany with lime wedges, steamed basmati rice, or naan bread.
# Expert Advice:
01 -
- The cashew cream makes it incredibly luxurious without any heavy cream
- Its one of those curries that tastes even better the next day
02 -
- Do not skip toasting the cashews first because raw cashews make the sauce taste flat
- Let the yogurt come to room temperature before adding it to prevent curdling
03 -
- Cut the kumara slightly smaller than the cauliflower since sweet potato takes longer to cook
- Grating the ginger on a microplane releases more flavor than chopping