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