Creamy Vegetable Korma with Cashew Coconut Sauce

Why You’ll Love This Recipe

• Restaurant-level creaminess from a simple cashew–coconut blend—no heavy cream required.
• Comforting golden sauce scented with cardamom, cumin, and turmeric.
• One-pan korma plus easy stovetop rice for a full meal in under an hour.
• Flexible heat level and veggie swaps to suit your taste and pantry.

Grocery List

• Produce: Onion, garlic, fresh ginger, green chili (optional), cauliflower, carrots, fresh cilantro, lemon, tomato, frozen peas
• Dairy: Ghee or unsalted butter (optional), plain yogurt for swirl (optional)
• Pantry: Raw cashews, unsweetened full-fat coconut milk, basmati rice, naan, neutral oil, cumin seeds, green cardamom pods (or ground cardamom), bay leaf, cinnamon stick, ground coriander, turmeric, garam masala, salt, sugar (optional)

Full Ingredients

Cashew–Coconut Cream

• 3/4 cup (100 g) raw cashews, soaked in hot water 15 minutes, drained
• 1 cup (240 ml) unsweetened full-fat coconut milk
• 3/4 cup (180 ml) water (plus a little more to thin if needed)

Korma Base & Spices

• 2 tbsp (30 ml) neutral oil or ghee
• 1 tsp (3 g) cumin seeds
• 4 green cardamom pods, lightly crushed (or 1/8 tsp ground cardamom)
• 1 bay leaf
• 1 small cinnamon stick (2-inch/5 cm)
• 1 medium yellow onion (about 8 oz/225 g), finely chopped
• 4 garlic cloves (about 1 tbsp/12 g), minced
• 1 tbsp (15 g) fresh ginger, grated
• 1 small green chili (serrano or jalapeño), deseeded and minced (optional)
• 2 tsp (4 g) ground coriander
• 1 tsp (3 g) ground turmeric
• 1 tsp (3 g) garam masala, plus a pinch to finish if desired
• 1/2 cup (80 g) finely chopped tomato, or 1/4 cup (60 g) tomato purée
• 1 1/4 tsp (7 g) kosher salt, plus more to taste
• 1 tsp (4 g) sugar (optional, balances acidity)
• 1 tbsp (15 ml) fresh lemon juice

Vegetables

• 3 cups (300 g) cauliflower florets, bite-size
• 1 large carrot (150 g), thinly sliced
• 1 cup (140 g) frozen green peas

Garnish

• 1/4 cup (10 g) fresh cilantro, chopped
• 2 tbsp toasted cashews, chopped (optional)

For Serving

• 1 cup (190 g) basmati rice, rinsed
• 1 3/4 cups (415 ml) water for the rice
• 1/2 tsp (3 g) fine salt for the rice
• 4 naan, warmed; 1 tbsp ghee or butter to brush (optional)
• Plain yogurt (about 1/3 cup/80 g) or extra coconut milk for a finishing swirl (optional)

Step-by-Step Instructions

Step 1: Soak cashews and prep

Pour boiling water over the cashews and soak for 15 minutes, then drain. Meanwhile, finely chop the onion, mince the garlic, grate the ginger, and slice the carrot. Break the cauliflower into bite-size florets. Rinse the basmati rice until the water runs mostly clear and set aside.

Step 2: Blend the cashew–coconut cream

In a blender, combine the soaked cashews, coconut milk, and 3/4 cup (180 ml) water. Blend on high until completely smooth and silky, 45–60 seconds. Set aside.

Step 3: Bloom whole spices and cook the aromatics

Heat the oil or ghee in a wide, heavy skillet or Dutch oven over medium heat. Add cumin seeds, cardamom pods, bay leaf, and cinnamon stick. Stir until fragrant, 30–45 seconds. Add the onion and a pinch of salt; cook, stirring regularly, until deep golden, 8–10 minutes. Add ginger, garlic, and green chili (if using); cook 1 minute more.

Step 4: Add ground spices and tomato

Stir in the ground coriander, turmeric, and garam masala; cook 30 seconds, splashing in 1–2 tbsp water if the spices look dry. Add the chopped tomato (or purée) and cook until thick, glossy, and the oil just begins to separate, 3–4 minutes.

Step 5: Build the sauce and simmer the vegetables

Pour in the cashew–coconut cream along with 1 cup (240 ml) water and 1 1/4 tsp salt. Bring to a gentle simmer. Add the cauliflower and carrot, cover, and cook over low to medium-low heat until tender, 12–15 minutes, stirring once or twice to prevent sticking.

Step 6: Cook the basmati rice

While the korma simmers, bring 1 3/4 cups (415 ml) water to a boil in a small saucepan. Add the rinsed rice and 1/2 tsp salt. Return to a boil, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and rest, covered, 5 minutes, then fluff with a fork.

Step 7: Warm the naan

Heat the oven to 400°F (205°C). Wrap naan in foil and warm for 5–7 minutes. For extra char, briefly toast each piece on a hot dry skillet for 20–30 seconds per side and brush with a little ghee or butter (optional).

Step 8: Finish and serve

Stir the peas into the korma and simmer 3 minutes. Add sugar (if using) and lemon juice. Adjust salt and thin with a splash of hot water if needed. Off the heat, swirl in a spoonful of yogurt or a drizzle of coconut milk (optional). Remove whole spices if you like. Garnish with cilantro and toasted cashews. Serve hot with fluffy basmati and warm naan.

Pro Tips

• For the creamiest texture, blend the cashew mixture until completely smooth; if your blender is weaker, soak cashews 30 minutes.
• Don’t rush the onions—deep golden color builds the korma’s signature sweetness and depth.
• Keep the simmer gentle; boiling can cause the sauce to thicken too quickly or split if you add yogurt.
• Temper yogurt before adding: whisk 2 tbsp hot sauce into the yogurt, then stir into the pot off heat.
• Adjust thickness at the end with hot water, 1–3 tbsp at a time, for the perfect spoon-coating consistency.

Variations

• Paneer Korma: Add 8 oz (225 g) paneer cubes with the peas; simmer 3–4 minutes.
• Chickpea–Spinach: Stir in 1 can (15 oz/425 g) drained chickpeas and 2 cups (60 g) baby spinach during the last 3 minutes.
• No-Nut: Replace cashews with 1/2 cup (70 g) hulled sunflower seeds; blend as directed.

Storage & Make-Ahead

Refrigerate the korma (without yogurt) in an airtight container for up to 4 days; reheat gently over low heat, adding a splash of water to loosen. Freeze for up to 2 months; thaw overnight in the fridge and reheat gently. The cashew–coconut cream can be blended 3 days ahead and refrigerated. Cooked rice keeps 4 days chilled; reheat covered with a sprinkle of water. Naan is best reheated in a hot oven or skillet just before serving.

Nutrition (per serving)

Approximate for korma only: 360 calories; 19 g carbs; 8 g protein; 30 g fat; 5 g fiber; 680 mg sodium. Values will vary with ingredient brands and optional add-ins; rice and naan not included.