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Vegetable & Cashew Korma


Recipe Info

  • Servings : 4
  • Cook Time : 45m
  • Ready In : 45m

A rich, warming, vegetable dish bathed in a cashew and coconut sauce.


  • 1/2 tbsp ghee
  • 1/2 tbsp vegetable oil
  • 11/2 tsps turmeric, divided
  • chilli powder, to taste
  • 2 tsps garam masala
  • 1 tbsp cumin powder
  • 1 potato, cut into chunks
  • 2 carrots, sliced
  • 1 cauliflower
  • 200g butternut
  • 1 tbsp fenugreek
  • 75g cashew nuts, plus more for garnish
  • 250ml coconut milk
  • 500ml stock
  • 2 tbsps desiccated coconut
  • 250ml water
  • salt, to taste
  • pepper, to taste
  • 2 tbsps half & half, to finish
  • slivered almonds, to garnish
  • coriander, to garnish


Step 1

In a large pan, heat the oil and ghee over medium-high heat. Once the oil gets hot, add 1/2 tsp turmeric powder, a little chilli powder, the garam masala, and cumin powder. Stir everything together until it begins to make a paste and the spices are cooked. Add the fenugreek.

Step 2

Add the potatoes and butternut. Fry until the potatoes begin to get a little brown. Add all other vegetables and fry for about 3 minutes. Add some salt and turn off the heat.

Step 3

In a blender, toss in the cashew nuts, coconut and 125ml water. Blend until smooth. To the blender, add the coconut milk, stock and remaining turmeric. Blend until smooth.

Step 4

Pour the gravy into the pan with the vegetables. Add the remaining water into the empty blender and swish it around to loosen up whatever gravy was left behind. Add to the pan. Turn the heat to medium and let the curry simmer until the vegetables are cooked through. Add salt and pepper to taste.

Step 5

Once the vegetables are tender, but not mushy – toss in 2 tbsps chopped cashew nuts and a small handful of slivered almonds. Finish with 2 tbsps half and half and stir to combine. Serve garnished with chopped coriander and extra nuts.

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