This creamy vegan korma made with coconut yoghurt and blended cashews is rich and delicately spiced. Serve with rice and naan for a showstopping vegan Indian feast.
Pour 150ml warm water into a jug or bowl, and add the cashew nuts. Leave them soaking and set aside.
Peel and slice the onion. Heat the oil in a large, lidded frying pan or casserole dish and cook the onion over a medium heat for 4-5 minutes until starting to soften.
Prepare the garlic and ginger and add to the pan. Continue to cook on a gentle heat.
Tip the cashews and their soaking water into a mini-chopper or blender, and add the garam masala, turmeric and cinnamon. Blitz to a smooth paste then add to the pan and cook over a gentle heat for 4-5 minutes, stirring frequently.
Stir in the yoghurt, salt and sultanas, bring to a simmer and continue to cook for a further 4-5 minutes.
Finally, add the vegetables / pulses and the dairy-free cream and cook for a further 4-5 minutes. Serve with rice and naan.