Vegetable Korma with Cashew Cream

• 150 g Cashew nuts
• 500 ml Water
• 1 large Yellow onion
• 2 tbsp Rapeseed oil
• 6 pieces Cardamom pods
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Garam masala
• 2 medium Carrot
• 1 medium Cauliflower
• 200 g Green peas

1. Put the cashew nuts in a bowl and cover with 300 ml of the water. Leave to soak for 10 minutes while you prep the vegetables.
2. Thinly slice the yellow onion. Peel and finely grate the ginger root, and finely grate the garlic.
3. Peel the carrot and cut into bite-size pieces. Cut the cauliflower into small florets so they cook evenly.
4. Heat the rapeseed oil in a large pot over a medium heat. Add the cardamom pods and cook for 30 to 60 seconds until fragrant, then add the onion with a pinch of salt and cook for 8 to 10 minutes until soft and lightly golden.
5. Stir in the ginger and garlic and cook for 1 minute. Add the ground cumin, ground coriander and half the garam masala, and cook for 30 seconds, stirring, until the spices smell toasted.
6. Tip in the carrot and cauliflower and stir to coat in the spiced onion mixture. Add the remaining 200 ml water, bring to a gentle simmer, then cover and cook for 10 to 12 minutes until the vegetables are just tender.
7. Blend the soaked cashew nuts with their soaking water until completely smooth. Stir the cashew cream into the pot and simmer gently for 3 to 5 minutes until the sauce looks silky and lightly thickened; do not let it boil hard.
8. Stir in the green peas and cook for 2 to 3 minutes until hot through. Turn off the heat, stir in the remaining garam masala, and season with salt to taste; remove the cardamom pods before serving if you like.

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