Kumara Cauliflower Cashew Korma (Printable)
A creamy vegetarian curry with sweet potatoes, cauliflower, and cashews in a fragrant spiced coconut sauce.
# What You'll Need:
→ Vegetables
01 - 2 medium 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, divided
→ 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 to taste
→ Garnish
20 - Fresh cilantro leaves, chopped
21 - Lime wedges
# Directions:
01 - Toast all cashews in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden brown. Remove 1/4 cup for garnish and set aside.
02 - Blend the 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 onion and sauté for 5 minutes until softened and translucent. Add garlic, 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 until fragrant. Add tomato paste and cook for another minute, stirring constantly to prevent burning.
05 - Add cubed sweet potatoes and cauliflower florets to the pan. Stir thoroughly to coat all vegetables evenly with the spice mixture.
06 - Pour in water, cover, and simmer for 10 minutes. Add yogurt and cashew-coconut paste, stirring well to incorporate. 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 pepper. If curry becomes too thick, add a splash of water to reach desired consistency.
08 - Ladle curry into bowls and garnish with reserved toasted cashews and fresh cilantro. Serve hot accompanied by steamed basmati rice, naan bread, and lime wedges.
# Helpful Tips:
01 -
- The cashew coconut sauce creates this velvety richness that feels indulgent but comes together in under an hour
- Its one of those rare curries that actually tastes better the next day, making it perfect for meal prep or unexpected leftovers
02 -
- Do not skip toasting the cashews first because that nutty depth is what elevates this from good to absolutely memorable
- The sauce will thicken as it sits, so do not be afraid to add more water when reheating leftovers
03 -
- Grating the ginger on a microplane releases more flavor than mincing it
- Letting the spices bloom in the hot oil before adding liquids releases their essential oils