Vegetable Korma

Ingredients

• 500g mixed vegetables (potato, carrot, peas, beans, cauliflower)
• 1 onion, blended
• 12 cashews, soaked and blended
• 1 tbsp ginger-garlic paste
• 1/2 cup coconut milk
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 3 tbsp oil
• Salt

Instructions

1. Heat the oil and cook the onion paste until soft and pale.
2. Add ginger-garlic and the ground spices.
3. Stir in the cashew paste and a splash of water.
4. Add the vegetables and enough water to half cover; simmer until tender.
5. Stir in the coconut milk and garam masala; warm through.

Serving suggestions

• Serve with naan or rice.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions