Kumara Cauliflower Cashew Korma (Printable Version)
Creamy kumara and cauliflower curry with toasted cashews in aromatic coconut sauce.
# What You Need:
→ Vegetables
01 - 2 medium kumara (sweet potatoes), peeled and cubed (about 14 oz)
02 - 1 small cauliflower, cut into florets (about 14 oz)
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 (1/2 cup for sauce, 1/4 cup for garnish)
→ 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, to taste
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# How To Make It:
01 - In a dry skillet over medium heat, toast all cashews for 3-4 minutes, stirring frequently, until golden brown and fragrant. Remove 1/4 cup for garnish and set aside.
02 - Blend the remaining 1/2 cup toasted cashews with coconut milk in a blender or food processor 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 softened and translucent. 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 to release flavors. Add tomato paste and cook for another minute, stirring constantly.
05 - Add cubed kumara and cauliflower florets to the pan. Stir thoroughly to coat all pieces evenly with the spice mixture.
06 - Pour in water, cover, and simmer for 10 minutes. Add yogurt and cashew-coconut paste. Stir well to combine, cover, and simmer for another 15-20 minutes, stirring occasionally, until vegetables are fork-tender.
07 - Season with salt and freshly ground black pepper to taste. If the curry is too thick, add a splash of water to reach desired consistency.
08 - Ladle curry into bowls and garnish with reserved toasted cashews and fresh cilantro. Serve hot with steamed basmati rice or naan bread, accompanied by lime wedges.
# Helpful Hints:
01 -
- The cashew coconut cream creates the most velvety rich sauce without any heavy cream
- Kumara naturally sweetens the curry while cauliflower soaks up all those fragrant spices
- It is one of those rare curries that tastes even better the next day for lunch
02 -
- Add yogurt at room temperature and never let the curry boil after adding it or it will separate into grainy bits
- Cashew cream thickens significantly as it cools so keep some warm water handy if you need to thin it later
03 -
- Toast your spices in a dry pan before adding oil for exponentially more flavor
- Grating ginger and garlic on a microplane saves you from chopping and distributes the flavor more evenly