Indian Vegetable Korma Recipe (with Video)

Steaming the vegetables
1. Start by steaming all the vegetables in order of cooking time, and defrost the peas before adding them to the mix.
Preparing the sauce
1. Next, heat olive oil in a pan and roast diced onions until they become translucent.
2. Add chopped garlic and ginger, and roast for another minute.
3. Then, add spices, cashew nuts, tomato sauce, and water, and cook for 10 minutes until it's all well combined.
Blending and combining
1. Once the mixture cools down, blend it until it becomes creamy.
2. Transfer the mixture back into the pan and add all the steamed vegetables and the peas with the coconut milk.
3. Heat everything once again and mix it well.
4. Your Indian Vegetable Korma is now ready to serve!
Garnishing and serving
1. You can garnish it with cilantro leaves and cashew nuts and serve it with naan and/or basmati rice for a complete meal.
2. Enjoy!