Creamy Cashew Korma
The ultimate vegan korma: roasted sweet potato in a rich, velvety cashew cream sauce with warming spices. Ready in 45 minutes.
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Cooking tools:
- Blender
- Grater
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Stove
Ingredients
- 100g cashews
- 200ml unsweetened cashew milk - (add more to loosen if needed)
- 3 small sweet potatoes
- 1 large onion
- 4 garlic cloves
- 2cm fresh ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp cayenne pepper
- ¼ tbsp garam masala
- ½ tsp ground cloves
- 2 tsp ground cardamom
- 3 bay leaves
- 1 tsp turmeric powder
- 2 cinnamon stick
- 1 x 400g can chickpeas
- 200g green beans
- 1 x 400ml tin of coconut milk
- 2 limes
- 1 tsp caster sugar
- vegetable oil
- Salt
- pepper
- roasted cashews
- red chilli
- handful of fresh coriander
- plant-based Naan bread
- plant-based butter
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