5 from 8 votes
Navratan Curry (Sweet Vegetable Korma)
This recipe for navratan curry is a sweet version of the classic vegetable korma, and is filled with fruit and other sweet vegetables. This curry is vegan-friendly, made with easy-to-find ingredients, and includes step-by-step directions.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
people
Calories:
414 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 tablespoons olive oil Or use ghee, divided
- 8 ounces mushrooms If using shiitake, remove stems, such as white button, cremini, or shiitake, sliced
- 1 onion finely diced
- 2 teaspoons garam masala
- 1 teaspoon salt sea salt
- 1 teaspoon red chili flakes
- 3 garlic cloves, finely diced
- 15 ounce fire-roasted tomatoes Or use 2 fresh tomatoes, diced, 1 can
- 1 sweet potato large, diced
- 1 cup pea
- ⅓ cup cashews roasted, diced
- ⅓ cup dried pineapple
- ⅓ cup raisins
- ⅓ cup golden raisins
- 1 teaspoon Turmeric ground
- 1 cup milk or coconut milk
- ½ cup heavy whipping cream or ½ cup full-fat coconut milk
- jasmine rice to serve
- basmati rice
- Naan
Instructions
- Heat 1 tablespoon olive oil in a large pan or wok over medium-high heat. Sauté the mushrooms for 3-4 minutes, until the mushrooms brown. Remove from pan and set aside.
- Heat remaining 1 tablespoon olive oil in the same pan. Add onion, garlic cloves, garam masala, salt and chili flakes. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
- Reduce heat to medium. Add tomatoes and let them simmer 4-5 minutes. Add sweet potatoes, and cover pan. Add the mushrooms and peas to the pan. Simmer about 15 minutes, until the potatoes have softened and the peas have cooked through.
- Add cashews, dried fruit, turmeric, milk, and cream to the pan. If you prefer the color to be more vibrant, add more turmeric.
- Serve while still warm with a side of rice.
- Leftovers:Store in the fridge and use within 3-4 days.
Cup of Yum
Notes
- Garam Masala note: Not all garam masala mixtures are the same, and the color of the spice will change the color of the dish. If your spice mixture is dark brown, it likely includes a lot of cinnamon. Swap half the garam masala with smoked paprika.
- Recipe Adaptations:
- To simplify the recipe, you could eliminate the mushrooms.
- You can substitute the mushrooms or peas used here for vegetables you already have on hand. Other vegetables that work well in this recipe include sweet bell pepper and green beans.
Nutrition Information
Calories
414kcal
(21%)
Carbohydrates
41g
(14%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Cholesterol
45mg
(15%)
Sodium
681mg
(28%)
Potassium
700mg
(15%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
8939IU
(179%)
Vitamin C
20mg
(22%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 414
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 681mg | 28% |
| Potassium | 700mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 8939IU | 179% |
| Vitamin C | 20mg | 22% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.