Kumara, Cauliflower and Cashew Korma Curry

Indian Kumara Sweet Potato Curry recipe
Recipe by: Sydney Markets
Average: 4.2 (11 votes)
57 Collected
Prep:  20 minutes
Cook:  50 minutes
Serves:  6
Enjoy this creamy vegan korma curry on top of freshly steamed rice with pappadums for a satisfying meat-free meal.

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Kumara, Cauliflower and Cashew Korma Curry
  1. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring often, for 4-5 minutes until tender
  2. Add kumara and cauliflower to the pan and cook, stirring occasionally, 
for 5 minutes. Add curry paste and ginger and cook, stirring, for 2 minutes until aromatic
  3. Reserve 2 tbs coconut cream. Stir remaining coconut cream, tomatoes, chickpeas and water into curry mixture. Cover and bring to a gentle simmer over medium heat. Reduce heat and simmer, stirring occasionally, for 35-40 minutes until vegetables are tender. Stir in cashews and spinach. Season with salt and pepper to taste. Drizzle with reserved coconut cream
  4. Serve curry with rice, coriander, extra cashews and pappadums
 on the side

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1 year 12 hours ago
This recipe has quickly become a family favourite! Perfect for a meat free meal. I add a full jar of the Korma sauce and the flavour is amazing.