Entree: British Indian Ocean Territory – Southern Culinary Region – Vegetable Korma (Creamy, mildly spiced curry of mixed vegetables cooked in yogurt and ground cashew sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) cumin seeds
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 tbsp (15 g) fresh ginger, grated
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 green chili, slit (optional)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (2 g) garam masala
- 1/4 tsp (0.5 g) ground cardamom (or 4 green cardamom pods, crushed)
- 1 cup (150 g) cauliflower florets
- 1 cup (125 g) diced potatoes (about 1 medium potato)
- 1 cup (130 g) sliced carrots
- 1 cup (150 g) green peas (fresh or frozen)
- 1/2 cup (60 g) green beans, cut into 1-inch pieces
- 3/4 cup (120 g) raw cashews, soaked in hot water 20 minutes then drained
- 1/2 cup (125 g) plain yogurt, whisked (use full-fat for creamier result)
- 1/2 cup (120 ml) water (or vegetable stock)
- 1/4 cup (60 ml) heavy cream or coconut milk (optional for extra richness)
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Drain the soaked cashews and blend them with 1/2 cup (120 ml) water to a smooth paste; set aside. Heat oil or ghee in a wide skillet over medium heat and add cumin seeds until they sizzle.
2. Add the chopped onion and sauté until golden brown, about 8–10 minutes. Stir in ginger, garlic and green chili and cook 1–2 minutes more.
3. Add ground coriander, ground cumin, turmeric, ground cardamom and a pinch of salt; cook while stirring for 1 minute to bloom the spices.
4. Add the potatoes and carrots first with 1/4 cup (60 ml) water; cover and cook 5 minutes. Then add cauliflower, green beans and peas, the cashew paste and whisked yogurt; stir to combine. Add the remaining 1/4 cup (60 ml) water or stock to loosen the sauce.
5. Cover and simmer gently for 10–12 minutes, stirring occasionally, until the vegetables are tender and the sauce is thickened. If the sauce splits, reduce heat and stir in the cream or coconut milk to smooth it.
6. Stir in garam masala, sugar (if using), lemon juice and chopped cilantro; adjust salt to taste. Cook 1–2 minutes more.
7. Serve hot with steamed basmati rice, flatbread, or rotis.