This creamy korma builds its richness the honest way: a quick cashew cream blended smooth, simmered with full-fat coconut milk, tomatoes, and a warm blend of cumin, coriander, garam masala, and turmeric. Tender cauliflower and carrot cook right in that fragrant sauce until fork-tender, then zucchini and peas join in for color and bite at the end. A touch of maple syrup rounds out the acidity from the tomatoes, giving the whole pot a balanced, restaurant-quality depth. Ladle it over basmati rice or scoop it up with naan, and finish with a scatter of fresh cilantro for brightness. It's a hearty, spice-forward dinner that comes together in one pan and holds up beautifully as leftovers. This one's a natural fit for a vegan table, no asterisks needed.
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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.
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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