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.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
Looks great and, and even more amazing, I actually have all the ingredients for it! I’m waiting for my small blender to arrive so I don’t have to haul out the large artillery every time I want a sauce. Stay safe!
Yay! Thanks for the comment Nicole! 😉
it looks so good will try to make it soon thank you
Thanks Susan! 😉
Yes, looks wonderful, going to try it this week !! Stay safe.
Thanks Christine! 😉
great pictures, looks simple. that’s next. yesterday I made Carrot Cake, no tuno and potato salad. Im feeling like a real cook. 🙂
Wow, that’s great! You go girl! 😉
I’m going to try this with white beans instead of cashews for a low fat version. Thanks, I love korma and will be happy to taste it again.
Let me know how it works out. 🙂 Thanks!
Prepared this ever so tasty dish tonight for dinner, very satisfying meal.
My husband is a meat eater, I added sauteed chicken to his portion, he enjoyed it also!
I think I will double the “sauce” next time.
Definetly a keeper recipe Cathy!!
Ingredients that are always on hand too.
Thanks Susan! 😉
I love this recipe – so good. I used parsley instead of cilantro (I have that Northern European nuisance gene that makes cilantro taste bitter and soapy), but otherwise followed recipe. Delicious! This is going into regular meal rotation. Thank you!
Thanks so much for your comment, Brenda! I’m so glad you liked it. 🙂
This looks great. I love korma and it’s nice to have a faster version of it! In addition to the vegetables that can be substituted above you can also use mushrooms or different mushrooms together.
Oh yes, love mushrooms! Great idea! 🙂
I made this using my instant pot. I cooked the cauliflower and potatoes first, then did the onions & other items via sauté. Really easy and less pots to clean!
Oh great, thanks Lisa! 😉
Cathy, don’t see the small blender on the website. Where do I get it?
Here it is. 🙂