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.Print
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.