Vegetable Korma

Ingredients

• 1/2 cauliflower, in florets
• 300 g potatoes, diced
• 150 g green beans
• 150 g frozen peas
• 80 g cashews
• 2 onions, sliced
• 3 garlic cloves
• 25 g ginger
• 6 green cardamom pods
• 1 cinnamon stick
• 1 tbsp ground coriander
• 1 tin of coconut milk
• 100 g Greek yoghurt
• 40 g ghee

Method

1. Soak the cashews

   Cover the cashews in boiling water for 20 minutes, then blend to a smooth cream with a little of the water. This is what makes a korma rich without flour or excessive cream — and unsoaked cashews blend gritty.

   20 min

2. Soften without colour

   Cook the onions gently in the ghee until soft and translucent but not browned, then blend with the garlic and ginger to a paste. A korma should stay pale — browned onion would turn it into a different curry entirely.

   15 min

3. Whole and ground spices

   Fry the cardamom and cinnamon in the pan for a minute, add the onion paste back with the ground coriander, and cook for five minutes.

   5 min

4. Hard vegetables first

   Add the coconut milk, cashew cream and the potato and cauliflower, and simmer until nearly tender. Cut the potato smaller than the cauliflower so they finish together.

   20 min

5. Then the green ones

   Add the beans and peas for the last five minutes only, so they stay bright and firm.

   5 min

6. Yoghurt off the heat

   Take the pan off the heat, stir in the yoghurt and season. Added while it is simmering, the yoghurt splits into grainy curds.