Kumara Cauliflower Cashew Korma (Printable Version)
Creamy Indian-inspired curry with sweet potatoes, cauliflower, and cashews in aromatic spiced coconut sauce.
# What You'll Need:
→ Vegetables
01 - 2 medium kumara (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, divided
→ 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
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# How To Make It:
01 - In a dry skillet over medium heat, toast 3/4 cup cashews for 3-4 minutes, stirring frequently, until golden. Remove 1/4 cup for garnish and set aside.
02 - Blend the remaining 1/2 cup toasted cashews with coconut milk until completely smooth. Set aside.
03 - Heat ghee or oil in a large pan over medium heat. Add onion and sauté for 5 minutes until soft. Add garlic, ginger, and green chili; cook for 1 minute until fragrant.
04 - Stir in coriander, cumin, turmeric, garam masala, cinnamon, and chili powder. Cook for 1 minute, then add tomato paste and cook for another minute.
05 - Add cubed kumara and cauliflower florets to the pan. Stir thoroughly to coat with the spice mixture.
06 - Pour in water, cover, and simmer for 10 minutes. Add yogurt and cashew-coconut paste. Stir well, cover, and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
07 - Season with salt and pepper. Add a splash of water if curry is too thick. Garnish with reserved toasted cashews and fresh cilantro. Serve hot with steamed basmati rice or naan and lime wedges.
# Expert Advice:
01 -
- The cashew coconut sauce creates restaurant quality richness without any dairy cream
- It's one of those rare curries that actually tastes better the next day as the spices meld
- The sweet kumara perfectly balances the warm spices for a dish everyone will love
02 -
- Always remove the pan from heat before stirring in the yogurt to prevent it from separating
- The cashew paste thickens as it sits so add a little water when reheating leftovers
03 -
- Grating the ginger on a microplane releases more juice and flavor than chopping
- Toast your spices in oil for 30 seconds before adding any liquid for maximum flavor