Kumara Cauliflower Cashew Korma (Print Version)
Creamy korma with sweet kumara, tender cauliflower, and toasted cashews in fragrant spiced coconut sauce.
# What You Need:
→ Vegetables
01 - 2 medium kumara (sweet potatoes), peeled and cubed (about 14 ounces)
02 - 1 small cauliflower, cut into florets (about 14 ounces)
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 (optional)
→ 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 (or coconut yogurt for vegan)
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 (optional)
19 - Salt and freshly ground black pepper, to taste
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# Directions:
01 - In a dry skillet over medium heat, toast the cashews for 3-4 minutes, stirring frequently, until golden. Set aside.
02 - Blend 1/2 cup toasted cashews with the 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 ground 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. Stir thoroughly to coat with the spice mixture.
06 - Pour in water, cover, and simmer for 10 minutes. Add yogurt and the cashew-coconut paste. Stir well, cover, and simmer for another 15-20 minutes, stirring occasionally, until vegetables are tender.
07 - Season with salt and pepper. If the curry is too thick, add a splash of water to reach desired consistency.
08 - Garnish with remaining toasted cashews and fresh cilantro. Serve hot with steamed basmati rice or naan and lime wedges.
# Expert Tips:
01 -
- The cashew coconut cream sauce makes everything feel luxurious without any heavy cream
- Sweet kumara and mild cauliflower balance perfectly with fragrant spices
02 -
- Don't skip toasting the cashews first it transforms them from raw nuts into something deeply nutty and aromatic
- Tempering your yogurt by whisking in a little warm sauce before adding it to the main pot prevents curdling
03 -
- If your sauce looks too thick after simmering, thin it with warm water rather than cold to prevent the yogurt from separating
- Roasting the cauliflower and kumara separately at 425°F for 20 minutes before adding them creates deeper flavor edges