Kumara Cauliflower Cashew Korma (Printable)
Creamy coconut curry with sweet potato, cauliflower, and cashews in aromatic Indian spices
# What You'll Need:
→ Vegetables
01 - 2 medium kumara (sweet potatoes), peeled and cubed
02 - 1 small cauliflower, cut into florets
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 green chili, deseeded and finely chopped
→ Nuts
07 - 3/4 cup raw cashews
→ Sauce
08 - 1/2 cup coconut milk
09 - 1/2 cup plain yogurt
10 - 1/4 cup water
11 - 2 tablespoons ghee or vegetable oil
12 - 2 tablespoons tomato paste
→ Spices
13 - 1 teaspoon ground coriander
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon ground turmeric
16 - 1/2 teaspoon garam masala
17 - 1/4 teaspoon ground cinnamon
18 - 1/4 teaspoon chili powder
19 - Salt and freshly ground black pepper
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# How-To Steps:
01 - In a dry skillet over medium heat, toast all cashews for 3–4 minutes, stirring frequently, until golden brown and fragrant. Remove 1/4 cup for garnish and set aside.
02 - Blend remaining 1/2 cup toasted cashews with coconut milk in a blender or food processor until completely smooth. Set aside.
03 - Heat ghee or oil in a large pan over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Add minced garlic, grated ginger, and green chili; cook for 1 minute until fragrant.
04 - Stir in ground coriander, cumin, turmeric, garam masala, cinnamon, and chili powder. Cook for 1 minute to release flavors, then add tomato paste and cook for another minute until darkened.
05 - Add cubed kumara and cauliflower florets to the pan. Stir thoroughly to coat all pieces with the spice mixture.
06 - Pour in water, cover, and simmer for 10 minutes. Add yogurt and cashew-coconut paste. Stir well to combine, cover, and simmer for another 15–20 minutes, stirring occasionally, until vegetables are tender when pierced with a fork.
07 - Season generously with salt and freshly ground black pepper. If curry becomes too thick, add a splash of water to reach desired consistency. Garnish with reserved toasted cashews and fresh cilantro. Serve hot with steamed basmati rice, naan bread, and lime wedges.
# Expert Tips:
01 -
- The cashew cream creates the most velvety sauce you will ever taste without a drop of heavy cream
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Blending the cashews completely smooth is nonnegotiable for that creamy texture
- Letting the spices cook in the hot pan for a full minute develops deeper flavor
- Do not rush the initial vegetable sauté because it builds the flavor foundation
03 -
- Use full-fat coconut milk for the richest sauce texture
- Toast extra cashews because they disappear quickly as a garnish