Step by step

Method

4 steps

1. 1

   Soak ¼ cup cashews in hot water 15 minutes, then drain. Blend with ½ cup coconut milk and ½ cup water until completely smooth — no gritty bits. Set aside.

2. 2

   Heat 2 tablespoons oil or ghee in a wide skillet or pot over medium heat until shimmering. Add 1 small sliced onion and cook until soft and translucent, 4–5 minutes. Stir in 1 tablespoon ginger-garlic paste for 30–45 seconds until the raw smell fades.

3. 3

   Add 3 cups mixed vegetables (carrot, beans, peas, cauliflower), ½ teaspoon turmeric, 1 teaspoon garam masala, ½ teaspoon ground cardamom (or a pinch of cinnamon), and ¾ teaspoon salt. Sauté 3 minutes until the spices coat the veg and smell warm.

4. 4

   Pour in the cashew-coconut sauce and 1 teaspoon sugar or honey. Bring to a gentle simmer, cover, and cook over medium-low 12–15 minutes until the vegetables are tender when pierced and the sauce coats a spoon — not watery. If it's too thick, splash in water; if too loose, simmer uncovered a few minutes. Taste for salt and sweetness. Serve with rice or naan. You want tender mixed vegetables in a silky cashew-coconut korma — not watery coconut soup or crunchy undercooked veg.