Preparation steps 1 Rinse the basmati rice in cold water until the water runs clear. 2 Leave the rice to soak for 20 min in plenty of cold water. 3 Soak the cashews for 15 min in a bowl of hot water. 4 Peel the carrots. 5 Cut the carrots into 1.5 cm dice. 6 Peel the potatoes. 7 Cut the potatoes into 1.5 cm dice. 8 Top and tail the green beans. 9 Cut the green beans into 3 cm pieces. 10 Cut the cauliflower into small florets. 11 Cook the carrots and potatoes for 6 min in a pan of boiling salted water. 12 Add the cauliflower and green beans and cook for 4 min more. 13 Drain the vegetables while they are still slightly firm. 14 Finely slice the onions. 15 Mince the garlic. 16 Grate the ginger. 17 Slit the chilli lengthways. 18 Drain the cashews, setting a small handful aside for the garnish. 19 Blend the rest of the cashews with a little hot water into a smooth cream. 20 Heat the oil and half the butter in a large sauté pan over medium heat. 21 Lightly crush the cardamom pods with the flat of a knife. 22 Let the cardamom, cloves, cinnamon and bay leaf sizzle for 1 min. 23 Add the onions and cook for 8 min until soft and pale golden. 24 Add the garlic, ginger and chilli and cook for 1 min, stirring. 25 Stir in the turmeric. 26 Lower the heat right down. 27 Stir in the yoghurt a spoonful at a time so that it does not split. 28 Pour in the cashew cream and simmer for 5 min over low heat, stirring. 29 Add the blanched vegetables and the peas. 30 Simmer for 8 min over low heat, adding a little hot water if the sauce gets too thick. 31 Meanwhile, bring a pan of salted water to the boil for the rice. 32 Drain the soaked rice. 33 Cook the rice for 9 min at a gentle boil. 34 Drain the rice. 35 Leave the rice to rest, covered, for 5 min. 36 Stir the cream, garam masala, sugar and salt into the korma. 37 Remove the cinnamon stick, bay leaf and chilli. 38 Melt the rest of the butter in a small frying pan. 39 Toast the reserved cashews for 2 min until golden. 40 Add the raisins and let them plump up for 30 seconds. 41 Spoon the cashews and raisins over the korma. 42 Chop the coriander. 43 Scatter the coriander over the korma. 44 Serve the vegetable korma with the basmati rice. 