Coconut Vegetable Korma

Abdelaziz

A creamy, dairy-free korma of potato, carrot, cauliflower and peas in a coconut milk and cashew sauce with gentle spices.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 390

Ingredients Method Notes

Ingredients

1/4 cup raw cashews 35 g, soaked in hot water for 15 minutes and drained
1 can full-fat coconut milk 13.5 oz (400 ml)
2 tablespoons avocado or coconut oil 30 ml
1 large yellow onion finely chopped
3 garlic cloves minced
1 tablespoon fresh ginger grated, 15 g
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon Kashmiri chili powder
1 medium potato about 7 oz (200 g), cut into 3/4-inch (2 cm) cubes
1 medium carrot sliced, about 1/2 cup (65 g)
1 cup cauliflower florets 130 g
1/2 cup frozen peas 75 g
1 cup water or gluten-free vegetable broth 240 ml
1 teaspoon salt 6 g
1 teaspoon garam masala check the label for gluten-free
1 tablespoon lemon juice 15 ml
2 tablespoons fresh cilantro chopped

Method

Blend the drained cashews with about 1/2 cup (120 ml) of the coconut milk until completely smooth. Set aside.
Heat the oil in a large pot over medium heat. Cook the onion for 6 to 8 minutes until soft and lightly golden. Add the garlic and ginger and cook for 1 minute.
Stir in the coriander, cumin, turmeric and chili powder for 30 seconds.
Add the potato, carrot, water and salt. Cover and simmer for 10 minutes.
Add the cauliflower, the rest of the coconut milk and the cashew cream. Simmer gently, uncovered, for 10 minutes, adding the peas for the last 3 minutes, until the vegetables are tender and the sauce coats a spoon. Do not boil hard.
Stir in the garam masala and lemon juice and top with cilantro.

Notes

Contains tree nuts and coconut. Stir well before serving if the coconut sauce separates. Nutrition values are rough estimates per serving, without rice.