Spicy Vegetable Korma

Spicy Vegetable Korma

  • Servings: 4-6
  • Difficulty: easy
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  • 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 milk
  • 1 cup thick cream (heavy cream)
  • 1 tsp curry powder
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala


  1. Using a food processor or blender, add the cashews, garlic, ginger, roughly chopped onion and water and blend until smooth.
  2. 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.
  3. 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.
  4. Simmer on a medium heat for 15 to 20 minutes until the vegetables are cooked.

Serve with Basmati rice or naan bread.


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