4.7 from 303 votes
Vegetable Korma Recipe
Curl up with a bowl of the ultimate comfort food - a flavorful, warming curry. This wholesome vegetable korma ticks all the boxes: it has a flavor-packed, rich and creamy sauce made with yogurt and a blend of aromatic spices, blended cashews, coconut milk, and assortment of vibrant fresh vegetables.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 566 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
The Veggies
- 2 medium potatoes cut into small, bite-sized pieces
- 4 cups mixed chopped vegetables cauliflower, carrots, beans, bell peppers, corn, and peas all work well
The Vegetarian Korma Sauce
- 1 tablespoon oil
- 1 large onion chopped
- 2 inch piece of ginger peeled and chopped
- 4 cloves garlic smashed with the back of a knife
- 5.5 .5 ounce can of tomato paste
- 1 tablespoon EACH: curry powder and garam masala
- 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- 1-2 teaspoons sea salt
- ½ teaspoon EACH: ground cloves, fennel, fenugreek, and 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
- Top with any or all: cashews, cilantro, lemon, and raisins
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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
4mg
(1%)
Sodium
708mg
(30%)
Potassium
1314mg
(38%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
9295IU
(186%)
Vitamin C
48mg
(53%)
Calcium
148mg
(15%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 566
% 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.