Indian Vegetable Korma with Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rich and creamy Indian curry featuring tender vegetables simmered in a spiced coconut milk sauce with toasted cashews. This indian-inspired vegetarian ready in about 45 minutes pairs coconut milk, cashews, head cauliflower for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup coconut milk
• 1/2 cup cashews
• 1 head cauliflower
• 2 carrots
• 1 onions
• 1 tsp garam masala
• 1 tsp cumin
• 1 cup rice

Instructions

1. Step 1: In a dry skillet over medium heat, add 1/2 cup cashews and toast for 3-4 minutes, stirring occasionally, until golden brown and fragrant with a nutty aroma. Tip: Watch closely to avoid burning — cashews can go from golden to bitter quickly.
2. Step 2: Heat 2 tbsp olive oil in a large pan over medium-high heat. Add 1 diced onion (1/2-inch cubes) and sauté for 3-4 minutes, stirring occasionally, until translucent and fragrant with a sweet aroma. Tip: Don’t stir too early — let the onions develop a golden edge first.
3. Step 3: Add 1 head cauliflower (cut into 1/2-inch florets) and 2 carrots (peeled and diced into 1/4-inch rounds) to the pan. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and release moisture. Tip: Add in batches if the pan is overcrowded to ensure even cooking.
4. Step 4: Stir in 1 tsp cumin and 1 tsp garam masala, cooking for 30 seconds until the spices become fragrant and the vegetables are coated in a warm, aromatic layer.
5. Step 5: Pour in 1 cup coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Let it bubble softly for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens enough to coat the back of a spoon. Tip: Use full-fat coconut milk for a richer, creamier texture.
6. Step 6: Add the toasted cashews to the pan, stirring to combine. Simmer for 2-3 minutes until the cashews are heated through and the sauce becomes glossy and slightly reduced.
7. Step 7: Fluff 1 cup cooked rice (preferably basmati) with a fork. Serve the korma hot, spooned over the rice, garnished with additional cashews if desired. Tip: Let the rice rest for 5 minutes before serving to prevent it from becoming mushy.