Description
This Vegetable Korma recipe offers a creamy, flavorful Indian-inspired curry featuring a blend of fresh vegetables simmered in a rich cashew and coconut milk-based sauce, infused with aromatic spices. Perfect for a comforting and hearty meal, it can be served with plain yogurt, basmati rice, or naan bread, making it a versatile and satisfying option for weeknight dinners or special occasions.
Ingredients
Cashew Paste
- 10 cashews
- 1/2 cup shredded coconut
- 3 garlic cloves
- 3/4 inch fresh ginger, grated
- 1/2 cup water for grinding
Main Dish
- 1 tablespoon olive oil (optionally, substitute coconut oil or ghee)
- 1 medium onion, diced
- 2 teaspoons garam masala
- ½ teaspoon sea salt
- ½ teaspoon red chili flakes (or more, depending on desired spice level)
- 15 ounce can fire roasted tomatoes OR 2 fresh tomatoes, diced
- 3 cups mixture of fresh or frozen vegetables (such as cauliflower, broccoli, bell pepper, & green beans)
- 1/4 teaspoon turmeric
- 13 ounce can coconut milk (NOT light) OR 1 1/2 cups whole milk
To Serve (Optional)
- Plain yogurt
- Basmati or jasmine rice (or cauliflower rice for low carb option)
- Naan
Instructions
- Prepare Ginger & Cashew Paste: Place the cashews, shredded coconut, garlic cloves, fresh grated ginger, and 1/2 cup water into a food processor. Blend until the mixture becomes a smooth and creamy paste, setting aside for later use.
- Sauté Onions and Spices: Heat 1 tablespoon of olive oil over medium heat in a large pan or wok until it shimmers. Add the diced onion, garam masala, sea salt, and red chili flakes. Sauté for 3-4 minutes until the spices release their aroma and the onions turn translucent.
- Simmer Tomatoes and Vegetables: Lower the heat to medium and add the fire roasted tomatoes or fresh diced tomatoes to the pan. Let them simmer gently for about 5 minutes. Then add the mixed vegetables and cover the pan. Allow the vegetables to cook through for approximately 15 minutes, adjusting the time depending on the type of vegetables used.
- Add Cashew Paste and Liquids: Stir in the prepared ginger and cashew paste along with the turmeric and coconut milk (or whole milk) into the pan. Mix thoroughly and let all the flavors meld together, simmering gently.
- Adjust Seasonings: Taste the curry carefully and adjust the seasoning as needed—add more salt if bland, extra cream or milk if too spicy, or additional chili flakes to increase heat.
- Serve: Serve the Vegetable Korma warm topped with a dollop of plain yogurt if desired. It pairs well with basmati or jasmine rice or warm naan bread. For a low-carb option, serve with cauliflower rice.
- Store Leftovers: Store any leftover korma in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness and safety.
Notes
- You can substitute the olive oil with coconut oil or ghee for a more authentic flavor.
- Use fresh or frozen vegetables according to availability; some vegetables may require longer cooking times.
- For a vegan option, omit the yogurt during serving.
- Adjust chili flakes according to your spice tolerance.
- Light coconut milk is not recommended as it may thin out the sauce too much.
- Storing the korma in the fridge helps the flavors meld further.
