Vegetable Korma Curry

Soak the cashews in hot water for at least 30 minutes. Meanwhile, prepare the vegetables: cut cauliflower into florets, dice potatoes, slice carrots, and trim and cut green beans. Chop the onion, mince the garlic, and grate the ginger.

In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the cardamom pods, cinnamon stick, whole cloves, and bay leaf, and sauté for 1 minute until fragrant. Add the chopped onion and cook until translucent, about 5-7 minutes. Then add the minced garlic and grated ginger, and cook for another 2 minutes.

Stir in the ground turmeric, cumin, and coriander. Sauté the spices for 1 minute, stirring constantly to prevent burning. Add the cauliflower, potatoes, and carrots, and mix thoroughly with the spiced base. Pour in the vegetable broth, season with salt to taste, and bring to a boil.

While the vegetables are cooking, drain the soaked cashews and blend them with the full-fat coconut milk and yogurt until a smooth, creamy paste forms. Once the vegetables come to a boil, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and carrots are almost tender. Add the green beans and frozen green peas, and cook for another 5-7 minutes.

Stir the cashew-coconut cream paste into the curry. Add the garam masala, sugar, and lemon juice. Mix well and let it simmer gently for another 5 minutes to allow the flavors to meld and the sauce to thicken. Taste and adjust seasonings as needed. Garnish with fresh, chopped cilantro before serving.