Ready In:

40 minutes

Good For:


Vegetarian Cashew Korma

  • 2 c cooked rice (basmati or jasmine are great!)
  • ½ lb unsalted cashews (1/4 c coarsely chopped, the rest whole)
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 c frozen green peas
  • 1 tin (398ml) chopped tomatoes (including the juice)
  • splash of water (if needed)
  • 1″ fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 tsp coriander
  • 1 tsp chili flakes
  • 1 teaspoons salt
  • 1 ½ tbsp curry powder (or to your taste)
  • 1 tin coconut cream or full fat coconut milk
  • 2 tbsp butter
  • fresh cilantro, roughly chopped, to garnish

Step by Step Instructions

Step 1

Prepare rice as per package instructions. Toast the whole cashews over medium heat in a heavy skillet until they begin to brown. Remove from pan and set aside.

Step 2

Melt butter in the same skillet over medium heat and sauté onion until tender. Add ginger and garlic and sauté for about a minute more. Add potatoes, carrots, chili flakes, chopped cashews, tomato sauce, salt and curry powder, and simmer for about 10 minutes until potatoes are tender.

Step 3

Reduce heat to low and add peas, peppers, whole cashews, coriander, and coconut cream and simmer for 10 to 20 minutes.

Step 4

Serve rice to the side of four shallow bowls and serve a generous helping of Korma alongside the rice. Sprinkle with fresh cilantro and serve. You are going to love this!

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