Creamy Pumpkin Korma Curry

  • Skill Medium
  • Prep time 20 mins
  • Cook time 30 mins
  • Servings 4


  • ½ cup natural cashews
  • 250 ml So Good Oat Extra Creamy
  • 350ml water, or salt reduced vegetable stock
  • 1 tbsp olive oil
  • 1 large brown onion, diced
  • 4 cloves garlic, crushed
  • 20g ginger, peeled and grated
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp garam marsala
  • 1 tsp chilli powder, (optional)
  • 3 tbsp tomato paste
  • 1 wedge of pumpkin, about 500g when peeled and diced
  • 300g cauliflower, cut into small florets
  • 20g chopped fresh coriander
  • Brown Rice to serve
  • Salt & pepper to taste (optional)


  1. Soak the cashews in boiling water for 10 minutes.
  2. Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 5-6 minutes. As the onions are cooking, drain the cashews and combine in a blender with the So Good Oat Extra Creamy. Blend until smooth. Set aside to use.
  3. Add the garlic and ginger to the onions and stir to prevent catching. Add the ground spices and herbs and stir to combine. Once the spices are combined and begin to smell fragrant add the tomato paste and mix through. Add the vegetables and stir to coat in the sauce, pour over the cashew cream and continue to stir through while also adding the stock. Bring the mixture to the boil and then lower heat and cover. Simmer for 20 minutes, stirring every 5-10 minutes to prevent the sauce from burning on the bottom of the pan. Once the vegetables are soft. Season to taste.
  4. Serve over brown rice, topped with a dollop of plant-based yoghurt and fresh coriander.


Feel free to change the vegetable to whatever you love or have in the fridge, some other great combinations are sweet potato and green beans, broccoli and leek. Just adjust the cooking time slightly to ensure your vegetables are nicely softened when you serve. Also, you may need to add a little more liquid as it cooks.

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