Delicate vegetable korma with cashews & apricots
Serves: 4
Prep time: 30 mins Total time: 
Recipe photographs by Emma Lee
Delicate vegetable korma with cashews & apricots
Recipe by Anjum Anand
Serves: 4
Prep time: 30 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
465Kcal
Fat
34gr
Saturates
13gr
Carbs
26gr
Sugars
20gr
Fibre
6gr
Protein
15gr
Salt
0.2gr
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Ingredients
- 1 small onion, quartered
- 50g cashew nuts
- 40g unblanched almonds
- 150g natural yogurt
- 200ml whole milk
- 4 tbsp double cream
- 50g coconut cream
- a good pinch of saffron strands
- 1 tsp caster sugar
- seeds from 1 tsp cardamom pods, crushed
- ½ tsp ground cinnamon
- 1 tsp garam masala
- 250g cauliflower florets
- 1 red pepper, deseeded and cut into 2.5cm pieces
- 1 carrot, halved lengthways and cut into 1cm half moons
- 100g oyster or chestnut mushrooms, quartered
- 75g fine beans, cut in three
- 75g frozen peas
- 2 tbsp vegetable oil
- 1½ tsp cumin seeds
- 3-4 green chillies, pierced with the tip of a knife
- 25g peeled root ginger, grated
- 3 fat cloves garlic, grated
- 8 dried apricots, quartered
Step by step
- Put the onion in a pan of boiling water and simmer for about 12 minutes, or until soft. Drain and set aside.
- Soak 40g of the cashews and all of the almonds in boiled water for 10 minutes. Drain and slip off the almond skins. In a food processor, whiz the onion, nuts, yogurt, milk, cream, coconut cream, saffron, sugar, crushed cardamom, cinnamon and garam masala to a paste with a little water.
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Put the cauliflower, pepper, carrot, mushrooms and beans in a large pan; add about 250ml water to come a quarter of the way up. Season, bring to the boil, cover and simmer for 4 minutes. Add the peas, cook for 30 seconds; tip everything into a bowl.TipYou can use any veg you like, though the pepper adds a lovely flavour.
- Give the pan a wipe and return to the heat. Add the oil and, once hot, the remaining cashews; cook until golden. Remove with a slotted spoon and add to the vegetables. Add the cumin seeds to the pan. Once they darken, lower the heat and add the chillies, ginger and garlic. Cook gently for 1-2 minutes, scraping the pan if it starts to stick – add a splash of water if you think it might burn. Pour in the nut paste and bring to the boil. Cook for 5-6 minutes, uncovered, stirring often.
- Add the vegetables and cashews, removing them from the liquid with a slotted spoon. Add the apricots and 50ml of the vegetable cooking liquid to create a creamy curry. Heat and adjust the seasoning and sweetness to taste. Remove the whole chillies.
