This innovative veggie korma recipe combines tender broccoli florets and crunchy cashews in a creamy and flavorful sauce. The broccoli is blanched and then sautéed with onions, garlic, and ginger until tender. A blend of spices like turmeric, cumin, and coriander is added to enhance the flavors. The cashews add a delightful crunch and richness to the dish. Coconut milk is used to create a creamy and luscious sauce that coats the broccoli and cashews. Serve this broccoli and cashew korma with rice or naan for a satisfying and nutritious meal.
