Korma is a creamy Indian dish that usually starts with marinating meat in yogurt to tenderize it and finishing with a sauce full of spices and rich with cream. The recipe that follows is for a vegetarian version that skips the marinating and yogurt altogether and substitutes coconut milk for the cream. It’s delicious served over rice or with hot-out-of-the-oven naan bread for dunking and scooping.
Like most korma sauces, this one includes fresh ginger and garlic as well as raw cashews, which thicken it. I like to serve this topped with additional chopped cashews (roasted and salted) and chopped fresh cilantro. It keeps well in the refrigerator or freezer, so it's great for leftovers.