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Creamy Cashew Korma

A mild and aromatic vegetable curry enriched with creamy cashews and a touch of natural sweetness from raisins. Infused with warming spices and coconut milk, it’s a wholesome, vegan, and gluten-free dish that’s both comforting and full of flavour. 🌿🍛

Created by:
45 mins
Easy
4 SERVERS

Nutrition per serving

Energy

406 kcal

Fat

43.8 g

Saturates

15.8 g

Carbs

24.8 g

Sugars

15.6 g

Fiber

6.6 g

Protein

9.4 g

Salt

80.1 mg

Nutrition per serving

Energy

406 kcal

Fat

43.8 g

Saturates

15.8 g

Carbs

24.8 g

Sugars

15.6 g

Fiber

6.6 g

Protein

9.4 g

Salt

80.1 mg
0%

PREP TIME

35 mins

0%

COOK TIME

10 mins

0%

TOTAL TIME

45 mins

Ingredients

Method

    1. Place the cashews in a bowl and cover with hot water (reserve a handful for garnish). Soak for 20–30 minutes, then drain.
    2. Transfer the soaked cashews to a blender or food processor with ½ cup of water and blend until smooth and creamy. Set aside.
    3. Cut all vegetables into even-sized pieces.
    4. Finely chop the onion, two garlic cloves, and the piece of ginger.
    5. Heat 2 tbsp coconut oil in a large pan over medium heat. Add the onion and sauté until golden. Add the garlic and ginger, cooking for 2 minutes without burning.
    6. Add the cinnamon stick, cardamom pods, and cloves. Then sprinkle in the turmeric, chilli flakes, curry powder, and ground coriander. Stir and toast the spices lightly for 1 minute until fragrant.
    7. Add the chopped vegetables and mix well to coat with the spices. Pour in the coconut milk, bring to a gentle simmer, cover, and cook for 10–12 minutes or until the vegetables are almost tender.
    8. Stir in the cashew cream and mix gently to combine. Adjust the consistency with a little water or stock if needed.
    9. Season to taste with salt. Add the reserved cashews and raisins.
    10. Serve warm, garnished with fresh coriander.

Tips

If the sauce becomes too thick, stir in a little water or vegetable stock until it reaches your desired consistency — smooth, rich, and perfectly creamy.

Ingredients

Method

    1. Place the cashews in a bowl and cover with hot water (reserve a handful for garnish). Soak for 20–30 minutes, then drain.
    2. Transfer the soaked cashews to a blender or food processor with ½ cup of water and blend until smooth and creamy. Set aside.
    3. Cut all vegetables into even-sized pieces.
    4. Finely chop the onion, two garlic cloves, and the piece of ginger.
    5. Heat 2 tbsp coconut oil in a large pan over medium heat. Add the onion and sauté until golden. Add the garlic and ginger, cooking for 2 minutes without burning.
    6. Add the cinnamon stick, cardamom pods, and cloves. Then sprinkle in the turmeric, chilli flakes, curry powder, and ground coriander. Stir and toast the spices lightly for 1 minute until fragrant.
    7. Add the chopped vegetables and mix well to coat with the spices. Pour in the coconut milk, bring to a gentle simmer, cover, and cook for 10–12 minutes or until the vegetables are almost tender.
    8. Stir in the cashew cream and mix gently to combine. Adjust the consistency with a little water or stock if needed.
    9. Season to taste with salt. Add the reserved cashews and raisins.
    10. Serve warm, garnished with fresh coriander.

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Copyright © 2026International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok