Vegetable Korma
A rich and creamy vegetable korma featuring a medley of fresh vegetables simmered in a fragrant, spiced cashew and coconut sauce. This vegetarian dish is both satisfying and flavorful, perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 319 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gcauliflower, cut into florets
- 150 gcarrot, peeled and diced
- 100 ggreen bean, trimmed and chopped
- 150 gpotato, peeled and diced
- 75 ggreen pea, fresh or frozen
- 1 tspsalt, or to taste
- 0.5 tspsugar
- 200 mlwater
- 2 tbspcooking oil
base
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 3 clovegarlic, minced
- 1 pcsgreen chili, slit lengthwise
sauce
- 50 gcashew, raw, soaked in warm water for 15 minutes
- 100 mlcoconut milk, full-fat
- 50 gyogurt, plain, unsweetened
spices
- 1 tspcumin seed
- 1 pcscinnamon stick, 1 inch (2.5 cm)
- 3 pcsgreen cardamom pod
- 2 pcsclove
- 0.5 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspgaram masala
garnish
- 2 tbspcilantro, fresh, chopped
Equipment
blender · large pot · cutting board · knife
The method
Step by step
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
About 5 min
Cook’s note: Ensure the cashew paste is very smooth for a creamy korma.
- 2
Heat cooking oil in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
About 7 min
Cook’s note: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
About 2 min
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
About 1 min
Cook’s note: Add a splash of water if the spices start to stick.
- 7
Add the cauliflower florets, diced carrots, diced potatoes, and chopped green beans to the pot. Stir well to coat the vegetables with the spices.
About 3 min
- 8
Pour in water, bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until vegetables are partially cooked.
About 12 min
Cook’s note: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
About 2 min
- 10
Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and vegetables are tender.
About 7 min
Cook’s note: If the sauce becomes too thick, add a little more water or coconut milk.
- 11
Stir in garam masala. Taste and adjust seasoning if needed.
About 1 min
- 12
Garnish with fresh chopped cilantro before serving.
Per serving
Nutrition
- Calories
- 318.8kcal
- Protein
- 8.1g
- Carbs
- 30.5g
- Fat
- 21.2g
- Fibre
- 7.5g
- Sugar
- 9.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover vegetable korma in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.
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