This creamy, decadent Vegetable Malai Korma is a festive treat that you and your family will enjoy at Diwali and beyond. The rich texture of the dish comes from Elmlea double, which doesn’t split when cooked, lasts longer both opened and unopened than fresh cream and is lower in fat. Any left over in the carton can be added to soups, stews and even salad dressing! Keep some ready naan or flame grilled chappatis handy to mop up your Vegetable Malai Korma. Developed for you in partnership with Elmlea Double. Watch me make this over at my YouTube channel.
Bring the oil to high heat in a wok or large frying pan. When it’s hot, toss in the onions, ginger and garlic and sauté for 10 minutes until golden.
Now add the carrots, beans and potatoes and mix well for a minute until you see the edges of the potatoes turning translucent. Tip in the spices and mix through to coat, then stir through the tomato puree.
Next pour in the hot water and leave the vegetable to bubble for about 15-20 minutes until you can insert a fork easily into a potato. In the meantime, mix the cashew butter and Elmlea Double together in a bowl.
Add in the frozen peas when the vegetables are cooked and then stir through Elmlea Double and cashew mixture. Simmer for a couple of minutes as you stir through the garam masala, a grating of fresh nutmeg and the powdered cardamom. Add salt to your taste.
Toast the cashew nuts with no oil in a small frying pan to garnish the Vegetable Malai Korma before serving.