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.