Vegan Korma

Instructions

1. Step 1

   Place the cashews in a mixing bowl and pour over 9 ½ tbsp (150 ml) of the water heated to about 90°C. Soak for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 75.0 gr Cashew, 150.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Transfer the soaked cashews and their soaking water to a blender. Blend until completely smooth, then set the cashew cream aside.

   Timer: 2 min (fixed)

   Cookware: blender

3. Step 3

   Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the garlic, ginger, cumin seed, ground coriander, ground turmeric, and ground chili. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Cumin Seed, 12.0 gr Garlic, 15.0 gr Ginger, 1.0 gr Ground Chili, 6.0 gr Ground Coriander, 2.0 gr Ground Turmeric

   Cookware: large saucepan, wooden spoon

5. Step 5

   Stir in the tomato paste and cook over medium heat until it darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: large saucepan, wooden spoon

6. Step 6

   Add the cauliflower, potato, carrot, green beans, coconut milk, salt, and remaining 6 ½ tbsp (100 ml) water. Bring to a gentle simmer over medium heat, then cover and cook over low heat until the vegetables begin to soften.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 gr Carrot, 500.0 gr Cauliflower, 400.0 ml Coconut Milk, 150.0 gr Green Bean, 400.0 gr Potato, 8.0 gr Salt, 100.0 ml Water

   Cookware: large saucepan, wooden spoon

7. Step 7

   Stir in the peas and prepared cashew cream. Simmer uncovered over low heat until the potatoes and cauliflower are tender and the sauce is creamy.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: large saucepan, wooden spoon

8. Step 8

   Stir in the garam masala and cook over low heat for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Garam Masala

   Cookware: large saucepan, wooden spoon

9. Step 9

   Remove the saucepan from the heat. Stir in the lemon juice and cilantro, then serve hot.

   Ingredients used: 15.0 gr Cilantro, 15.0 ml Lemon Juice

   Cookware: large saucepan, wooden spoon