Easy Vegetable and Cashew Korma Curry

How to cook easy an vegan Indian curry in three simple steps.


Me a few weeks ago…


I can safely report that my Macbook finally works. Well…sort of. It turns out the hard drive had worn out and I had to get it replaced. Unfortunately this meant I had to lose some of my recent data – Thank goodness I had backed up most of it before-hand. The one great thing was that I didn’t have to worry about installing the new OS X El Capitan as it was already pre-loaded after I picked it up from the Apple Store.


Things then got a little busy out and about in Sydney. First up was the Messina Eats event held at Gelato Messina HQ in Rosebery. I got to work alongside the teams from Melbourne’s Mr. Claw’s and Huxtaburger to create delicious burgers and lobster rolls in our pop-up kitchen, and send them off for delivery with Deliveroo. 


I had some delicious foodie adventures with the crew from Carbon Lily  and we were invited to feast on a selection of rockstar burgers from the Hard Rock Cafe World Burger Tour Menu. You can read about our adventures here. #BurgerPorn


Vivid was back in Sydney and I also had the chance to capture some stunning night-time shots in Sydney. You can check out these at my new photography Instagram @my_omd_and_me.


A post shared by Travel + Portrait + Food Photo (@myomdandme) on

Let’s Cook

When the weather gets cooler, I like to bring out the big guns and cook with bold spicy flavours and hearty veg. One of my favourites is this Vegetable and Cashew Nut Korma Curry. The fragrant spices, creamy coconut and colourful veg will enliven your tastebuds and surely put a smile on your face this winter. It’s packed full of my favourite Indian spices including Turmeric, Ginger, Garlic and of course Chilli! I’ve even added my personal Secret Ingredient – a jar of eggplant pickle – which adds a delightful sour notes to the curry. I love the taste and texture of the cashew nuts and they make a great meat-free alternative to a weeknight wonder. Finish with a squeeze of lime and some chopped coriander and you’re in business.

Easy Vegetable and Cashew Korma Curry
Prep Time 15 mins | Cooking Time 30 mins | Serves 4
  • 1 tbsp sunflower oil
  • 2 brown onions, sliced
  • 1 clove garlic, minced
  • 3cm piece ginger, grated
  • 2tsp ground turmeric
  • 1-2 dried chillies (optional)
  • 1 small jar Indian eggplant pickle
  • 2 broccoli, cut into florets
  • 200g pumpkin, cubed
  • 200mL coconut milk
  • ½ cup raw cashews
  • Steamed Basmati rice, limes and fresh coriander sprigs, to serve

Prepare the base. Heat the oil in a large lidded saucepan over medium heat. Add the onions, garlic, ginger, turmeric and chillies, along with a pinch of salt and pepper. Cook stirring for 2-3 minutes or until the onion has softened and the spices start to release their aroma.

Cook the veggies. Add the eggplant pickle, broccoli, sweet potato and coconut milk and ½ cup water. Cover and cook for 15-20 minutes or until the vegetables are tender.

Final touch. Remove the lid and add the cashews and continue to cook for 5 minutes to soften.

Serve the curry with steamed Basmati rice, limes and fresh coriander.

Brendon’s Tips
  • You’ll find eggplant pickle at Indian grocers
  • I often throw in a tin of diced tomatoes and a couple of dried chillies along with the vegetables to add richness and heat to the curry.
  • Make twice the amount and freeze for a quick and easy dinner another night. Be sure to allow the curry to cool completely before you freeze it.

Don’t forget to tag #brendonthesmilingchef in your food photos on Instagram and Facebook so that I can check out your delicious creations. I’m quite the Instagram addict and I promise I’ll like and comment if you tag me @brendonthesmilingchef.

Happy cooking and keep smiling,

Brendon 🙂

BrendonTheSmilingChef_profile_hawaii_BrendonD'Souza View my food journey on Zomato!


5 Comments Add yours

  1. cindy knoke says:

    Love it!

    Liked by 1 person

    1. Thanks so much Cindy! So glad to hear your feedback. Hope you’re well!


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