This is a mild, creamy, slightly sweet curry which is great for introducing kids to curry.
One thing I have noticed about potatoes is that if you cook them in a tomato based sauce, they develop a tough skin that my kids are not keen on, so I cook the potatoes in boiling water before I add them to the dish. To be honest, this is a good way to use up left over cooked vegetables as the veggies used can be adjusted to suit your preference. Good contenders are mushrooms, peas, potato cubes, small cauliflower florets, green beans, carrot cubes, or fried tofu cubes as prepared for Tofu Florentine. Although you could add canned beans, I feel they’re a bit savory/heavy for a korma. Aim for 1.5 – 2lbs veggies in all.
For the record, I did try this dish using honey instead of sugar, and tamarind instead of lemon juice, but the more familiar ingredients actually tasted better. The less familiar amchur and star anise which I did use are easily available in specialty stores and Amazon.
12 oz potato, cut into 3/4″ cubes
4 oz green beans
1 tsp – 4 tbsp coconut or vegetable oil
3 oz (1/4 of a large) onion, diced
8 oz mushrooms, sliced or quartered
1/4 tsp salt for the mushrooms
1/2 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground star anise
1 tsp amchur (dried mango powder)
1/4 cup chopped fresh coriander
Bring a medium pot of water to the boil, and add the potatoes and green beans (and any other veggies that you’ve added that can be cooked by simmering. e.g. cauliflower or carrots)
Bring back to a simmer, and cook until the potatoes have softened but are not falling apart. (~10 minutes)
Put the curry base, cashews, lemon juice, salt, and sugar, into a blender or food processor, and process until smooth.
Heat the oil in a large frying pan over a medium high heat, then add the onion and mushrooms, sprinkle with 1/4 tsp of the salt, and sauté until the onion starts to become translucent, and the mushrooms soften.
Sprinkle the spices over the cooked onions, and allow to warm through for a few seconds.
Drain the potatoes and green beans, and scrape the onion and mushroom mixture into the potatoes; scrape the smooth sauce out of the blender and into the pan with the vegetables.
Use 4 fl oz (1/4 cup) of water to rinse the blender out into the saucepan.
Heat through, adjust consistency with more water if needed to produce a sauce that clings and runs, and seasonings to taste, then serve hot with a generous leaf coriander garnish, and plain cooked rice or chapatis.