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Vegetable Korma

A creamy, mildly spiced curry featuring carrots, potatoes, peas, and broccoli in a rich cashew–coconut base. Balanced and comforting, it pairs beautifully with naan or basmati rice for an easy vegetarian supper.

Cook Time: 40

Servings: 4

Ingredients

  • Mixed Vegetables1kg
  • Coconut Milk400ml
  • Cashew Nuts200g
  • Cream200ml
  • Korma Masala100g
  • Ghee1l
  • Saltpinch
  • Corianderhandful
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Directions

  1. Boil vegetables until just tender.
  2. Blend soaked cashews with coconut milk to a smooth paste.
  3. Warm ghee; bloom korma masala.
  4. Add cashew–coconut base, vegetables, cream; simmer 10 mins.
  5. Season; garnish with coriander.

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