Description
Vegetable Korma is a rich, creamy Indian curry made with assorted vegetables, spices, and a luscious cashew-coconut-based sauce. It’s a popular vegetarian dish known for its mildly spiced and aromatic flavor.
Ingredients
Units
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- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 tomatoes, pureed
- 1/4 cup cashew nuts, soaked
- 1/4 cup grated coconut (fresh or desiccated)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1 cup cauliflower florets
- 1/2 cup carrots, diced
- 1/2 cup green beans, chopped
- 1/2 cup green peas
- 1/2 cup potatoes, diced
- 1/2 cup water or as needed
- Salt to taste
- 2 tablespoons cream (optional)
- Fresh cilantro leaves for garnish
Instructions
- Heat oil or ghee in a pan and sauté chopped onions until golden brown.
- Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
- Add pureed tomatoes and cook until oil separates.
- Grind soaked cashew nuts and grated coconut into a smooth paste with a little water.
- Add the paste to the pan and cook for 3-4 minutes, stirring frequently.
- Mix in turmeric, garam masala, coriander, cumin, and red chili powder. Cook for a minute.
- Add all the chopped vegetables and mix well.
- Pour in water, cover, and cook on medium heat until vegetables are tender.
- Add salt and cream (if using), simmer for 2 more minutes.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can adjust the spice level by reducing or increasing the chili powder.
- Frozen mixed vegetables can be used for convenience.
- For a vegan version, skip the cream or use coconut cream instead.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
