Vegetable Korma (Mild Creamy Curry)

Ingredients

• 2 cups cups cauliflower florets
• 1 medium carrots
• 1/2 cup green peas
• 1/2 cup coconut milk (full-fat)
• 1/3 cup cashews (raw)
• 1/2 medium onion
• 2 cloves garlic
• 1 inch ginger
• 1 tsp whole cumin seeds
• 2 pods whole cardamom pods
• 2 cloves whole cloves
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground garam masala
• 1/2 tsp mild curry powder (or Kashmiri chili powder)
• 1/2 tsp salt
• 1 tbsp neutral oil
• 1/4 cup water
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (15 minutes): Chop cauliflower and carrots into bite-size pieces. Soak cashews in hot water for 10 minutes (or use very hot tap water). Finely chop onion; mince garlic and ginger.

2. 2

   Cook (25 minutes): Heat oil in a pan over medium heat. Add cumin seeds, cardamom pods, and cloves; stir for 20–30 seconds until fragrant. Add onion and cook 5 minutes until softened.

3. 3

   Add garlic and ginger and cook 1 minute. Stir in turmeric, coriander, curry powder, and salt; cook 30 seconds.

4. 4

   Drain cashews and blend into a smooth paste with 1/4 cup water. Stir the cashew paste into the pan and cook 2 minutes, then add cauliflower and carrots. Cook 10 minutes, stirring occasionally, until vegetables begin to soften.

5. 5

   Add peas and coconut milk. Simmer 6–8 minutes until vegetables are tender and the sauce is creamy. Stir in garam masala and lemon juice (if using). Serve hot.