Vegetable Korma
Vegetable korma is a delightful and satisfying dish that showcases the vibrant flavors of Indian cuisine while highlighting the natural goodness of a variety of vegetables.
Servings: 4
Equipment
Ingredients
- 1 large potato cut into medium-sized chunks
- 1 ½ cups cauliflower florets
- ½ cup sliced carrots
- ½ cup green peas
- ½ cup green beans chopped into 1-to-2-inch pieces
For the gravy:
- 10 to 12 cashews
- 2 tablespoons avocado or peanut oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 3 green cardamom
- 3 cloves
- 1 inch cinnamon
- 1 ½ tablespoons finely minced ginger and garlic
- 1 cup finely chopped onions
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilly powder adjust to taste
- ½ teaspoon curry powder
- ½ teaspoon garam masala
- 2 teaspoons coriander powder
- 1 cup tomato puree
- 1 ½ tablespoons tomato paste
- 1 cup coconut milk
- ¼ cup heavy cream substitute with coconut or cashew cream if vegan
- Salt, to taste
- 2 tablespoons chopped cilantro
Instructions
- Soak the cashews in hot water for 10 minutes. When done, blend it using 3 to 4 tablespoons of water. Set it aside.10 to 12 cashews
- Steam or boil the veggies using a steamer or pot until the veggies are slightly soft. You want them to be still crunchy. Set aside.1 large potato, 1 ½ cups cauliflower florets, ½ cup sliced carrots, ½ cup green peas, ½ cup green beans
- In a large pan, add the oil and when it becomes hot add the whole spices (cumin seeds, bay leaf, cardamom, cloves, cinnamon stick) and let the spices become fragrant. (About 15 to 20 seconds)2 tablespoons avocado or peanut oil, 1 teaspoon cumin seeds, 1 bay leaf, 3 green cardamom, 3 cloves, 1 inch cinnamon
- Now add the minced garlic and ginger and sauté for a minute.1 ½ tablespoons finely minced ginger and garlic
- Now add the chopped onions, a pinch of salt and sauté them until the onion turns golden brown.1 cup finely chopped onions
- When the onions are done cooking, add the spice powders – turmeric powder, Kashmiri chilly powder, curry powder, garam masala, and coriander and sauté it for a minute.½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilly powder, ½ teaspoon curry powder, ½ teaspoon garam masala, 2 teaspoons coriander powder
- Quickly add the tomato puree and tomato paste. You don’t want the spices to burn.1 cup tomato puree, 1 ½ tablespoons tomato paste
- Now cook the tomatoes until you see the oil separating from the sides. You can add some water so they don’t stick to the bottom of the pan.
- When the tomatoes are done, add the ground cashew paste, coconut milk, heavy cream, and salt to taste and mix. Add more water to make the gravy thinner if necessary.1 cup coconut milk, ¼ cup heavy cream, Salt, to taste
- At this stage you can blend the gravy using a hand blender if you want a smooth gravy. But this step is optional.
- Now add the veggies and chopped coriander, mix, cover the lid and cook for 4 to 5 minutes until the veggies are softened but still retain their shape.2 tablespoons chopped cilantro
- Garnish with more chopped cilantro, chopped roasted cashews and serve with rice or naan.
Notes
You can also add mushrooms, baby corn, tofu or paneer, broccoli florets to this recipe.
The veggies can be steamed, boiled or even roasted. You can also choose the cook the veggies in the gravy itself. I like to cook them slightly beforehand as it’s faster.
If you are allergic to cashews, you can substitute it with almonds or just more coconut cream.
The veggies can be substituted with chicken. If using chicken, you can marinate it in some yogurt and spices like turmeric, coriander powder, chilly powder and sautéing it slightly before you cook them in the gravy. They will have to be cooked in the gravy until the chicken becomes tender and cooked through.
Nutrition
Serving: 1 serving | Calories: 433 kcal | Carbohydrates: 41 g | Protein: 12 g | Fat: 27 g | Saturated Fat: 15 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Cholesterol: 17 mg | Sodium: 110 mg | Potassium: 1222 mg | Fiber: 12 g | Sugar: 9 g
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