Food, Recipes

Spicy Vegetable Korma // Recipe

A mild creamy korma has never appealed to me when ordering or making a curry. When I crave a curry, I want spice and heat and full flavour. I do however, like the creaminess a korma delivers. So I thought, why not have both.

I researched korma recipes and different spice combinations and this is what I’ve come up with. I would describe it as a medium spice. If you like your curry with a slightly milder taste just omit the two green chillies for less of a kick.

Note: a couple of weeks after I made the curry in the pictures I recreated the recipe (without the chillies for my mum), but boiled the cashews in water for 10 minutes before blending. It resulted in a very slightly smoother sauce. It didn’t take away from the final flavour or comfort of a creamy curry, so I guess it just depends on time and personal preference whether or not to add this step.

Ingredients

1 1/2 cups cashew nuts
2 cloves garlic
2 tsp ginger paste
1 onion, roughly chopped
1 cup water

2 tbsp oil
1/2 tsp cumin seeds
1 onion, finely chopped
2 green chillies, finely chopped
1 1/2 tsp turmeric
1 1/2 tsp ground coriander
1/2 tsp ground cumin
400g cauliflower florets
220g new potatoes, quartered
1 large carrot, diced
1 green bell pepper, chopped
1/2 cup frozen peas

1 tin coconut ilk
1 cup thick cream (heavy cream)
1 tsp curry powder
1/2 tsp chilli powder
1/2 tsp garam masala

Using a food processor or blender, add the cashews, garlic, ginger, roughly chopped onion and water and blend until smooth.

Meanwhile, in a large pan, heat the oil on high and add the cumin seeds. When the start to splutter, add the finely chopped onion. Once the onion is soft, stir in the chillies, turmeric, ground coriander and ground cumin. Cook for two minutes, stirring often. Add the blended cashew mixture and reduce the heat to medium.

Next, add the vegetables and stir well to coat with the spices and cashews. Cook for a few minutes before pouring in the coconut milk and cream, then add the curry powder, chilli powder and garam masala.

Simmer on a medium heat for 15 to 20 minutes until the vegetables are cooked. Serve with basmati rice or naan bread.

P1050231

Enjoy!

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