Vegetable Korma Recipe
User Reviews
4.7
Vegetable Korma Recipe
Description
This Vegetable Korma recipe begins with parboiling diced potatoes and other mixed vegetables like cauliflower, carrots, beans, and peas until just tender. A curry sauce is prepared by sautéing onion, ginger, and smashed garlic in oil, then stirring in tomato paste and a blend of warm spices including curry powder, garam masala, cumin, coriander, turmeric, cardamom, clove, fennel, fenugreek, and chili flakes.
The sauce is simmered with coconut milk, cashews, lemon juice, and water, then blended until smooth to create a creamy, flavorful base. The cooked vegetables are combined with the sauce, and yogurt and brown sugar are stirred in to round out the flavors and add subtle tang and sweetness. Adjustments with salt enhance the balance.
This korma delivers a gentle spiced curry with a smooth mouthfeel from the nut and dairy, making it suitable for a vegetable-forward meal option. It can be garnished with additional cashews, fresh cilantro, lemon wedges, or raisins as desired to enrich texture and flavor contrasts.
Ingredients
The Veggies
- 2 medium potato cut into small, bite-sized pieces
- 4 cups vegetable cauliflower, carrots, beans, bell peppers, corn, and peas all work well, mixed; chopped
The Vegetarian Korma Sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 large onion chopped
- 2 inch ginger peeled and chopped, piece
- 4 cloves garlic smashed with the back of a knife
- 5.5 .5 ounce tomato paste canned
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons cumin
- 1 ½ teaspoons Coriander
- 1 ½ teaspoons Turmeric
- 1 ½ teaspoons cardamom
- 1-2 teaspoons salt sea salt
- ½ teaspoon ground clove
- ½ teaspoon fennel
- ½ teaspoon fenugreek
- ½ teaspoon chili flakes
- 1 can coconut milk
- ½ cup cashews
- 2 tablespoons lemon juice
- ½ cup yogurt omit or use vegan yogurt for vegan
- 1 tablespoon brown sugar sub coconut sugar or honey for paleo
- cashew top with any or all
- cilantro
- lemon
- raisin
Instructions
- Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
- While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
- Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews.
- Working in batches, blend the curry until it is smooth then add it back to the pot.
- Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 566kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 708mg | 30% |
| Potassium | 1314mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 9295IU | 186% |
| Vitamin C | 48mg | 53% |
| Calcium | 148mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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