Vegan Korma

Instructions

1. 1
   Construct the Korma base: drain the soaked cashews and toss them into a high-speed blender along with the heavy coconut cream. Blend at maximum speed until a perfectly smooth, silky, milky cream forms. Set aside.
2. 2
   Heat the coconut oil in a large deep skillet or wok over medium heat. Drop in the chopped onions and sauté them patiently for 10-12 minutes, stirring frequently, until they are soft, translucent, and turn a lovely sweet golden-caramel color.
3. 3
   Stir in the minced garlic, grated ginger, crushed cardamom seeds, and the cinnamon stick. Sauté for 2 minutes to perfume the oil matrix.
4. 4
   Add the ground turmeric and garam masala. Stir rapidly for 30 seconds to flash-toast the dry spices without scorching them.
5. 5
   Toss the carrots, cauliflower, and green beans directly into the fragrant skillet. Stir-fry for 3 minutes to coat them beautifully in the spiced onion paste.
6. 6
   Pour the blended cashew-coconut cream directly over the vegetable medley. Add a half cup of water if the sauce appears too thick. Season with sea salt to taste, stir gently, and bring to a very gentle simmer.
7. 7
   Turn the heat down to low, cover the pan, and simmer gently for 12-15 minutes, stirring occasionally to prevent the nut cream from sticking to the bottom, until the root vegetables begin to soften.
8. 8
   Fold in the broccoli florets (introduced near the end to preserve their brilliant radiant green hue and snap, matching `Korma de verduras vegano.png`). Cover and cook for 5 more minutes.
9. 9
   Taste the rich korma gravy and balance with extra salt if needed. Fish out and discard the cinnamon stick.
10. 10
    To plate exactly like `Korma de verduras vegano.png`: ladle generous amounts of the bubbling korma curry into a shallow curved dish, nesting fluffy basmati rice along the upper side. Scatter the crisp raw tomato cubes over the top and place the delicate cilantro sprig as a fresh aromatic crown before serving hot.