Soak the cashews overnight. If you’re in a hurry, you can also let them soak in hot water while you cook all the remaining ingredients. Drain and set aside.
Add the veggies (potatoes, carrots, cauliflower, and peas) to a large pot and cover with water. Bring to a boil and simmer for about 15 minutes or until the potatoes are fork-tender. Drain and set aside.
In the meantime, add all the sauce ingredients to a blender (garlic, onion, ginger, tomatoes, coconut milk, and soaked cashews) and blend until smooth. Set aside.
Add the vegan butter or oil to a large skillet and when it’s hot, add all the spices (garam masala, cumin, coriander, turmeric, salt, black pepper, and red pepper flakes). Cook over medium-high heat for 1-2 minutes, stirring constantly.
Pour in the sauce and cook for 5 minutes, stirring occasionally.
Incorporate the veggies, stir, and cook for 5 more minutes, stirring occasionally.
Serve your vegetable korma immediately with cooked basmati rice or vegan naan bread.
Keep the leftovers in an airtight container in the fridge for up to 1 week. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
You can customize your vegetable korma recipe with any spices or veggies you want, such as green beans and bell peppers.
The best type of milk to make this recipe is coconut milk, but you could also use any other unsweetened plant milk, such as soy milk.
Canned diced tomatoes can be replaced by tomato puree or even by fresh tomatoes if you want (in that case, add some water if needed).
Feel free to omit the red pepper flakes if you’re not into spicy food.