Vegetable Korma
Vegetable korma is a rich and creamy Indian curry loaded with warm spices and tender veggies. It’s absolutely decadent and so easy to make!
Ingredients
Vegetables:
- 1 medium carrot sliced
- 1 medium bell pepper chopped
- 1 medium potato diced
- ¾ cup cauliflower florets
- ½ cup green peas fresh or frozen
- 2 medium tomatoes finely chopped
- 1 medium onion finely chopped
Paste:
- 10 cashews soaked for 15 minutes
- 1 green chili discard seeds if you don’t want it too spicy
- 1 inch ginger grated
- 2 garlic cloves minced
- ⅓ cup water 60ml
Spices:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 cloves
- 1 bay leaf
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ teaspoon cinnamon
- ¼ teaspoon chili powder optional for a spicy korma
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 ½ cups water 360ml
- 1 cup full fat coconut milk from a can, 240ml
- fresh cilantro for garnish
Instructions
- Wash and chop all vegetables, and set them aside.
- Make the paste: Blend soaked cashews with green chili, garlic, ginger, and water until smooth.
- In a large skillet or pot, heat the vegetable oil over medium heat.
- Add the cumin and mustard seeds, cloves, and bay leaf, and let them sizzle for about 30 seconds until aromatic.
- Add the chopped onion and sauté until it softens (about 5 minutes).
- Add the rest of the spices and cook for 30 seconds, stirring.
- Stir in the chopped tomatoes, salt, and cashew paste. Cook for about 1 minute, stirring continuously to prevent burning.
- Add the carrots, potatoes, bell pepper, and cauliflower. Stir well to coat them in the spice mixture.
- Add coconut milk and water just to cover the vegetables, about 1 1/2 cups. Stir everything together.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover, and let it cook for about 15-20 minutes, or until the vegetables are tender.
- Add green peas during the last 3 minutes of cooking.
- Taste and adjust salt as needed.
- Garnish with fresh cilantro before serving.
- Serve with fresh naan bread.
Notes
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Transfer the vegetable korma to a freezer-safe container or bag. It will keep well for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
- To reheat: Warm the vegetable korma in a saucepan over medium heat. Alternatively, you can microwave it until it’s warmed through.
Nutrition
Calories: 244kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 662mg | Potassium: 812mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4178IU | Vitamin C: 79mg | Calcium: 64mg | Iron: 4mg