Equipment
Ingredients
Cashew Cream
- 50 g raw cashews, soaked in hot water for 15 minutes
- 50 ml water
Vegetable Korma
- 30 ml vegetable oil
- 1 yellow onion, finely chopped
- 3 garlic, minced
- 15 g fresh ginger, grated
- 10 g garam masala
- 5 g ground coriander
- 3 g ground turmeric
- 30 g tomato paste
- 400 ml full-fat coconut milk
- 200 ml vegetable broth
- 200 g potatoes, peeled and diced into 1.5cm cubes
- 200 g cauliflower, cut into small florets
- 100 g carrots, peeled and sliced into half-moons
- 100 g frozen green peas
- 5 g salt
Basmati Rice
- 200 g basmati rice, rinsed until water runs clear
- 300 ml water
- 2 g salt
Quick Yogurt Naan
- 250 g all-purpose flour
- 10 g baking powder
- 3 g salt
- 120 g plain yogurt, room temperature
- 60 ml water, warm
- 30 g unsalted butter, melted, for brushing
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour, baking powder, and 3g of salt. Stir in the plain yogurt and 60ml of warm water, which should be around 40C or 105F. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Cover the dough with a damp towel and let it rest at room temperature while you prepare the remaining components.
Drain the soaked cashews and place them in a blender. Add 50ml of fresh water and blend on high speed until completely smooth and creamy. Set the cashew cream aside.
In a medium saucepan, combine the rinsed basmati rice, 300ml of water, and 2g of salt. Bring to a rapid boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes. Remove from heat and let rest without opening the lid.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and saute until softened and beginning to turn golden brown around the edges.
Stir the minced garlic and grated ginger into the onions, cooking for 1 minute until highly aromatic. Add the garam masala, ground coriander, ground turmeric, and tomato paste. Toast the spices for 1 to 2 minutes, stirring constantly to prevent burning.
Pour the coconut milk and vegetable broth into the pot, stirring well to deglaze any spices stuck to the bottom. Add the diced potatoes, cauliflower florets, sliced carrots, and 5g of salt. Bring to a gentle boil, reduce the heat to medium-low, cover, and simmer for 15 minutes.
While the curry simmers, uncover the resting naan dough and divide it into 4 equal pieces. Using a rolling pin, roll each piece on a lightly floured surface into an oval shape roughly 5 millimeters thick.
Heat a cast iron skillet over medium-high heat until the surface temperature reaches about 230C or 450F. Place one rolled naan into the dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface, then flip and cook for another minute until charred in spots. Remove to a plate and immediately brush with melted butter. Repeat with the remaining dough.
Stir the prepared cashew cream and frozen green peas into the simmering korma. Simmer uncovered for 2 to 3 minutes to heat the peas through and allow the sauce to thicken nicely. Taste the sauce and adjust the salt if necessary.
Fluff the rested basmati rice gently with a fork. Divide the rice among four warm bowls, ladle the rich vegetable korma over the top, and serve immediately alongside the warm, buttered naan.
Chef's Notes
- Soaking the cashews in freshly boiled water for 15 minutes is a brilliant shortcut if you forgot to soak them overnight. The cashew paste is the secret to replicating the luxurious, velvety mouthfeel of restaurant-style korma.
- For the absolute best naan texture at home, a heavy cast iron pan is non-negotiable. Its ability to retain intense, even heat is what creates those signature dark blisters and dramatic air pockets in the dough.
- Toasting the dry spices in the fat before adding any liquids is a critical technique known as blooming. This brief process unlocks oil-soluble flavor compounds, providing the curry with immense depth.
- Rinsing basmati rice until the water runs clear removes excess surface starch. Skipping this step often results in gummy rice, while rinsing ensures each grain remains distinct and fluffy.
Storage
Refrigerator: 4 days — Store naan separately from curry and rice to prevent sogginess.
Freezer: 1 month — Curry and naan freeze well. Rice is best made fresh.
Reheating: Microwave curry and rice until hot. Reheat naan in a dry skillet over medium heat to restore texture.
