Creamy Indian Vegetable Korma Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
218 kcal
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Course
Main Course
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Cuisine
Indian
Creamy Indian Vegetable Korma Recipe
Description
The recipe begins by blending aromatics and cashews into a smooth paste, which cooks with turmeric, garam masala, curry powder, and other spices releasing their fragrances. Adding tomatoes, coconut milk, yogurt, and brown sugar balances acidity and richness. The mix simmers with diced potatoes and a medley of peas, carrots, and beans until the vegetables are tender but intact. The creamy coconut and yogurt base offers a luscious mouthfeel that complements the spice blend without overwhelming heat.
Vegetable Korma serves well as a vegetarian entree alongside basmati rice and warm naan to soak the sauce. Garnishing with fresh cilantro adds a bright herbal note.
After cooling, leftovers store well refrigerated for up to five days or frozen for two months. Reheat gently on stovetop or microwave, thinning with a splash of coconut milk or water if needed to restore creaminess and ease of warming.
Ingredients
For the Sauce
- 1 yellow onion peeled and halved, medium
- 3 cloves garlic peeled
- 1 ginger root 1-inch piece, roughly chopped
- 1 jalapeno pepper stemmed and seeded
- 1/4 cup cashew nuts raw
For the Korma
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon Turmeric ground
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/8 teaspoon ground cardamom
- 2 tomatoes diced, small
- 1/2 cup canned unsweetened full-fat coconut milk
- 3/4 cup PLAIN yogurt
- 1 1/2 teaspoons brown sugar
- 1 potato peeled and diced, medium waxy
- 1 cup peas frozen mix
- 1 cup carrot frozen mix
- 1 cup green beans chopped, fresh
- 1 tbsp cilantro optional for garnish, fresh, chopped leaves
Instructions
- Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
- Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
- Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
- Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
- Uncover and cook a further 5 to 10 minutes, until the potatoes are tender.
- Optionally, garnish with chopped fresh cilantro leaves. Serve with cooked basmati rice and naan bread.
Notes
- Store cooled korma in airtight containers in the refrigerator for up to 3-5 days.
- Freeze leftovers for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop or microwave, adding coconut milk or water to adjust sauce consistency if thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 218kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 452mg | 19% |
| Potassium | 710mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3873IU | 77% |
| Vitamin C | 24mg | 27% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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