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Vegan Potato and Cauliflower Korma
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5 from 5 votes

Vegan Potato, Cauliflower and Cashew Nut Korma

After a vegan curry? Then try this Creamy Cauliflower and Cashew Nut Korma recipe!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 2 people
Calories: 813.5kcal
Author: Emma

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
  • 100 ml coconut cream
  • 1 handful cashew nuts
  • 1 cup frozen peas

Instructions

  • Heat the oil in a pan and fry off the onions and garlic with the ginger and a pinch of salt.
  • Cover with a lid and cook for 10-15 mins until translucent, stirring every now and then to make sure they don’t stick.
  • Once the onions are soft add the cumin, coriander, cardamom seeds, and turmeric and chilli powder and cook for another 5 mins.
  • Next, add the flour, saffron and sugar.
  • Stir this continuously until it begins to form a thick and chunky paste.
  • 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.
  • Let the sauce cool down before transferring to a food processer and blitzing until the sauce has become smooth and creamy.
  • 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).
  • Add the cauliflower and pepper to the pan and cook until the pepper has begun to soften (roughly 5-10 minutes).
  • Pour the sauce over the vegetables and add in the cloves, cardamom pods and bay leaf with 250ml vegetable stock.
  • Let simmer for 15-20 minutes or until the potatoes are cooked through and the sauce is thick.
  • Stir through the coconut cream and peas.
  • Season with black pepper and serve as soon as the peas are cooked through.

Nutrition

Calories: 813.5kcal | Carbohydrates: 116.53g | Protein: 23.91g | Fat: 33.76g | Saturated Fat: 18.21g | Sodium: 145.46mg | Potassium: 3140.6mg | Fiber: 23.66g | Sugar: 18.73g | Vitamin A: 601.68IU | Vitamin C: 251.31mg | Calcium: 220.95mg | Iron: 10.34mg