Vegan Potato, Cauliflower and Cashew Nut Korma

Vegan Potato, Cauliflower and Cashew Nut Korma

This creamy korma is packed full of vegetables and sprinkled with crunchy nuts. Best of all, it’s vegan! Get the recipe below.

Forget the takeaway…

There’s just one problem with where we live. We are just outside of the delivery area for our favourite Indian restaurant. What’s even sadder is that we lived in our flat (which they did deliver to) for four years and only discovered it in the last 12 months we lived there.

Top tip from me: when you decide to buy a house, always check its in the delivery area of your favourite restaurants!

If we’re trying to find a silver lining in this unfortunate situation its that I’ve had to get better at making my own curries at home. They might not be the most authentic but I’ve now developed a few that are just as good as our old takeaway, if not better!

Give it another year and I will have completely forgotten about that takeaway…

A creamy curry

If we’re getting Indian for dinner the likelihood is I’m going to order half the bloody menu because I just can’t decide what to have. Before we started #Veganuary more often than not once of those dishes would have been a creamy curry. Recreating this at home isn’t easy if you’re following a plant based diet but luckily for you I’ve got a few tricks up my sleeve for getting that thick, silky texture without adding any dairy.

As with all curries this recipe starts with frying onions and spices. Water gets added and then it’s all tipped into a blender. Once it’s been blitzed for a couple of minutes you end up with a thick, velvety sauce. You can make this ahead of time and keep in the fridge.

If you’re cooking the curry in one go all you need to do is cook the vegetables, pour over the sauce and then stir in some coconut cream just a few minutes before serving.

The result are tender vegetables in a thick creamy curry sauce. A few cashew nuts give some extra crunch and it’s ready to serve!

Vegan Cauliflower and Cashew Nut Korma

The recipe

I love mopping up this mild, creamy korma with a chapati or naan but rice works pretty well too!

5 from 5 votes
Print

Vegan Potato, Cauliflower and Cashew Nut Korma

After a vegan curry? Then try this Creamy Cauliflower and Cashew Nut Korma recipe!

Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 2 people
Author Emma Walton

Ingredients

  • 1 tbsp groundnut oil
  • 1 large white onion diced
  • 2 cloves garlic minced
  • 1 inch root ginger grated
  • 1 pinch salt
  • 2 cloves
  • 6 cardamom pods
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 0.5 tsp tumeric
  • 0.25 tsp chilli
  • 1 bay leaf
  • 2 tsp cornflour
  • 1 pinch saffron
  • 1 tsp sugar
  • 1 pinch ground black pepper
  • 1 head cauliflower
  • 2 large potatoes
  • 1 pepper red
  • coconut cream
  • 1 handful cashew nuts
  • 1 cup frozen peas

Instructions

  1. Heat the oil in a pan and fry off the onions and garlic with the ginger and a pinch of salt.

  2. Cover with a lid and cook for 10-15 mins until translucent, stirring every now and then to make sure they don’t stick.

  3. Once the onions are soft add the cumin, coriander, cardamom seeds, and turmeric and chilli powder and cook for another 5 mins.

  4. Next, add the flour, saffron and sugar.

  5. Stir this continuously until it begins to form a thick and chunky paste.

  6. Slowly begin to add water to the pan (250ml) as if you are making a roux - making sure there are no lumps - then let it simmer for 10 mins until it has started to thicken.

  7. Let the sauce cool down before transferring to a food processer and blitzing until the sauce has become smooth and creamy.

  8. While the sauce is cooling, add a little more oil to the pan and fry the potatoes on a high heat until they are browned on the outside (roughly 5-10 minutes).

  9. Add the cauliflower and pepper to the pan and cook until the pepper has begun to soften (roughly 5-10 minutes).

  10. Pour the sauce over the vegetables and add in the cloves, cardamom pods and bay leaf with 250ml vegetable stock.

  11. Let simmer for 15-20 minutes or until the potatoes are cooked through and the sauce is thick.

  12. Stir through the coconut cream and peas.

  13. Season with black pepper and serve as soon as the peas are cooked through.


Make it veggie

Swap out the potatoes for paneer. They take slightly less time to cook but the method stays the same.

More Indian inspired recipes

If you like this recipe, check out some of my other Indian inspired recipes in the archives.



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