Korma is an Indian dish traditionally made with meat, vegetables, yogurt or cream, and spices, cooked slowly to achieve a thick, saucy stew (this plant-only version cooks up pretty quickly). See Notes for variations on the vegetables, spices and cashews.
- 1 ounce raw, unsalted cashews (about ¼ cup)
- ¾ cup water
- 3 cups cauliflower florets
- 2 pounds white potatoes, cut into ½-inch chunks (about 5½ cups)
- 1 yellow or white onion, chopped (about 2 cups)
- 2 teaspoons finely chopped garlic (about 2 cloves)
- 2 teaspoons finely chopped ginger
- 1 teaspoons chili powder
- 1 teaspoon garam masala
- ½ teaspoon cardamom
- ¼ to ½ teaspoon turmeric
- ½ cup water
- ¼ cup tomato paste
- 1½ cups green peas (thawed under warm water if frozen)
- ½ cup chopped cilantro
- Place the cashews and ¾ cup water into a blender, and set aside. Prep all ingredients before starting with step 2 (since this comes together quickly).
- Place the cauliflower and potatoes into a soup pot and cover with water. Bring to a boil on medium-high heat. Boil for 10 to 15 minutes, or until tender. Drain water from the pot, and set aside off heat.
- While the potatoes and cauliflower are cooking, place 1 tablespoon of water into a frying pan or saucepan on medium-high heat. When the water starts to sputter, add the onion. Cook while stirring for 4 to 5 minutes, or until the onions start to become translucent and soft. Add the garlic, ginger, and spices, and cook while stirring for more 1 minute, adding a little water as needed. Stir in the tomato paste and ½ cup water.
- Add this spicy-cooked-onion mixture to the blender of water and cashews. Blend until smooth.
- Pour the blended sauce into the pot of drained and cooked potatoes and cauliflower. Stir in the peas and cilantro. Heat on low for 5 minutes. Serve as is or over cooked rice.
Garam masala: This is a spice blend that is found in most grocery stores that has a stronger spice blend than curry powders. But if you don’t have garam masala, you can use a curry powder instead, or Google “garam masala substitution.”
Variations: I’ve seen this dish made with a variety of vegetables, so feel free to mix it up with things like: carrots, broccoli, sweet potatoes, peppers, green beans, zucchini, cabbage, and pre-cooked garbanzo beans.
Cashew substitution: If you don’t have or can’t eat cashews, you can use another type of nut like pine nuts or soaked sunflower seeds, or ¼ cup tahini (sesame seed paste).
Above: The raw, chunked potatoes and cauliflower florets, ready for step 2. I used Yukon gold potatoes here, but you can use any type.
Above: The chopped onions and (L to R): garlic, ginger, dried spices, and tomato paste.
Above: The frozen green peas, thawed a bit under warm water, and the coarsely chopped cilantro. These are added in toward the end so they don’t lose their vibrant color and flavor.
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