Indian Vegetable Korma with Cauliflower, Peas, and Basmati Rice

Place 40 g raw cashew nuts in a small bowl and pour 80 ml boiling water over them. Let them soak for 10 minutes to soften.

Rinse 100 g uncooked basmati rice under cold water until the water runs clear. In a small pot, combine the rinsed rice, 200 ml water, and 1/2 tsp salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and cook for 12 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, peel and finely chop 1 small yellow onion. Peel and mince 2 garlic cloves. Peel and finely grate 15 g fresh ginger. Cut 200 g fresh cauliflower into small 2 cm florets.

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.

Reduce the heat to medium-low. Add the minced garlic, grated ginger, 1 tsp garam masala, 1/2 tsp ground turmeric, and 1 tsp ground coriander to the pan. Cook for 1 minute, stirring constantly to prevent the spices from burning.

Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize the sugars and reduce acidity.

Add the cauliflower florets and 250 ml vegetable broth to the pan. Bring to a simmer, cover, and cook for 8 minutes, or until the cauliflower is fork-tender.

While the curry is simmering, transfer the soaked cashews and their 80 ml soaking water to a high-speed blender. Blend on high for 1 to 2 minutes until completely smooth and creamy.

Stir the blended cashew cream and 75 g frozen green peas into the curry. Simmer uncovered for 2 minutes until the peas are heated through and the sauce is thick and velvety. Season with the remaining 1/2 tsp salt.

Divide the fluffed basmati rice between two containers or plates, top with the hot vegetable korma, and serve.