Low Sodium Vegan Vegetable Korma

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the cashew cream

½ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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½ cup hot water

For the korma

2 tbsp neutral oil (such as avocado oil or sunflower oil)
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
½ cup vegetable broth
2 cups cauliflower florets (about ½ small head)
1 medium carrot, peeled and sliced into ¼-inch rounds
1 medium zucchini, cut into ½-inch pieces
1 cup frozen peas
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp maple syrup

For serving

fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
Combine the cashews and hot water in a blender and let soak for 10 minutes. Blend on high until completely smooth and creamy, about 1 minute. Set aside.
2
Heat the oil in a large skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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