A Root Vegetable Korma

Directions

1. 1
   Peel the onions, cut them into large pieces, then blitz in a food processor until coarsely mincedyou dont want a sloppy puree.
2. 2
   Peel and coarsely grate the ginger on the coarse side of a grater.
3. 3
   Peel and finely slice the garlic cloves.
4. 4
   Peel and coarsely chop the vegetables.
5. 5
   Coarsely chop half of the cashews.
6. 6
   Now deal with the spices: open the cardamom pods with your nails and scrape out the seeds, then crush them to a gritty powder.
7. 7
   Grind the cumin and coriander seeds to a fine powder.
8. 8
   Put the oil or butter into a deep, heavy-bottomed pan and stir in the onions, letting them soften but not color.
9. 9
   Stir in the grated ginger and sliced garlic, continue cooking over gentle heat for a couple of minutes, then introduce the spicescardamom, cumin, coriander, turmeric, chile powder, and the cinnamon stick.
10. 10
    Continue cooking, stirring for a couple of minutes, until the fragrance of the spices begins to rise, then add the chopped root vegetables and the chopped nuts.
11. 11
    Season with the thinly sliced chiles, salt, and black pepper.
12. 12
    Stir in 3 cups (750ml) water, partially cover with a lid, and let simmer gently for forty-five to fifty minutes, until the roots are tender when pierced with the tip of a knife.
13. 13
    Toast the reserved whole cashews.
14. 14
    Carefully introduce the cream and yogurt to the pan, letting them heat through but not boil.
15. 15
    Should the mixture boil, it will curdle, and though the flavor will be fine, the grainy texture will be offputting.
16. 16
    Check the seasoning, adding more salt or pepper if necessary.
17. 17
    Scatter over the toasted cashews and some chopped cilantro.