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Cashew Cream Korma

A plate with rice, pappadums, and a creamy mixed vegetable korma


  • 1 tbsp canola oil

  • 1 medium onion, chopped

  • 2 cloves of garlic, minced

  • 1 tsp of fresh ginger, finely grated or minced

  • 1 fresh green chilli finely sliced

  • 1/4 tsp chilli powder

  • 1/4 tsp turmeric powder

  • 1 can of diced tomatoes

  • 1 tsp garam masala

  • 2 tbsp cashew butter (or 40g cashews blended into the soy milk)

  • 200mls soy milk

  • 1 tsp dried kasuri methi (fenugreek) leaves

  • 5-6 cups of your favourite vegetables

  • 500g tofu

My favourite veggies to use:

  • Potatoes

  • Peas

  • Carrots

  • Zucchini

  • Capsicum (red and green)

  • Pumpkin

  • Sweet potato

  • Jackfruit, canned in brine

  • Spinach

  • Broccoli

  • Broccolini

  • Cauliflower


  1. Pour oil into a pan and heat it to a warm, but not frying temperature, add onion and sautee until onion is translucent and begins to brown. Add ginger and garlic and stir over heat for a few minutes.

  2. Add the fresh green chilli and stir again for a minute

  3. Add chilli powder and turmeric, stirring to ensure the onions are coated in the spices

  4. Add tinned tomatoes, cover and allow to gently simmer for around 10 minutes

  5. Add garam masala and cook for a further 5 minutes

  6. Add the cashew butter and soy milk, stir thoroughly over heat for 5 minutes

  7. Add kasuri methi leaves, stir and cook for another few minutes

  8. Add the vegetables in order of which takes longest to cook, for example potato, sweet potato, pumpkin, and tofu would need about 10 minutes longer than zucchini, broccoli and capsicum. Cover and simmer, until all vegetables are tender.

  9. Serve with basmati rice, pappadums, or with a piece of home-made garlic and coriander naan.

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