Coconut Cashew Vegetable Korma with Steamed Basmati Rice

A mild yet rich and aromatic North Indian vegetable curry made with mixed vegetables in a creamy cashew and coconut milk sauce, perfectly balanced with fluffy steamed basmati rice.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium
• Cost: $2.73/serving

Dietary

• Vegetarian
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• savory
• comfort food
• boil
• sauté

Ingredients

• 1 tablespoon ghee or vegetable oil
• 0.5 teaspoon cardamom pods
• 1 yellow onion (large, finely chopped)
• 2 clove garlic (minced)
• 1 fresh ginger (grated)
• 0.25 cup raw cashews (soaked in hot water for 15 minutes and drained)
• 2.25 cup water
• 1 cup mixed vegetables (chopped)
• 13.5 ounce full-fat coconut milk
• 0.5 cup vegetable broth
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground turmeric
• 0.5 teaspoon garam masala
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 2 tablespoon fresh cilantro (chopped)
• 1 cup basmati rice

Instructions

1. Rinse 1 cup basmati rice under cold water until water runs clear. In a saucepan, combine rinsed rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
2. While rice cooks, drain the soaked raw cashews. Blend them with 1/4 cup water until a smooth paste forms. Set aside.
3. Heat 1 tablespoon ghee or vegetable oil in a large pot or Dutch oven over medium heat. Add 1/2 teaspoon whole cardamom pods and let them sizzle for 30 seconds. Add 1 finely chopped large yellow onion and sauté until softened and translucent, about 5-7 minutes.
4. Stir in 2 minced garlic cloves and 1 inch grated fresh ginger. Cook for 1 minute until fragrant.
5. Add 1 cup chopped mixed vegetables (carrots, peas, green beans, bell pepper) to the pot. Sauté for 5 minutes until slightly tender-crisp.
6. Stir in the cashew paste, 1 can full-fat coconut milk, 1/2 cup vegetable broth, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon ground turmeric, 1 teaspoon sugar, and 1/2 teaspoon salt. Mix well.
7. Bring the korma to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until vegetables are tender and the sauce has thickened slightly.
8. Stir in 1/2 teaspoon garam masala. Taste and adjust salt and sugar if needed. Serve the Coconut Cashew Vegetable Korma hot, garnished with 2 tablespoons chopped fresh cilantro, alongside the steamed basmati rice.

Notes

If you don't have time to soak cashews, you can boil them for 5-7 minutes until soft, then blend. Ensure vegetables are cut into similar-sized pieces for even cooking.

Nutrition (per serving)

• Calories: 650
• Protein: 11.2 g
• Carbohydrates: 70.3 g
• Fat: 38.9 g
• Fiber: 9.1 g
• Sodium: 680 mg
• Saturated Fat: 25.1 g
• Sugar: 10.7 g