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A creamy and fragrant South Indian curry made with mixed vegetables and chickpeas simmered in a delicate coconut and cashew gravy. This mildly spiced korma is a comforting main dish that pairs perfectly with appam, parotta, or steamed rice.
For 4 servings
Prepare the Korma Paste
Temper Spices and Sauté Aromatics
Cook the Vegetables
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A creamy and fragrant South Indian curry made with mixed vegetables and chickpeas simmered in a delicate coconut and cashew gravy. This mildly spiced korma is a comforting main dish that pairs perfectly with appam, parotta, or steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 331.34 calories per serving with 10.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Korma
Finish and Serve
Add 200g of cubed paneer or firm tofu along with the chickpeas for an extra protein boost. Pan-fry the cubes until golden before adding.
For a nut-free version, replace the cashews and poppy seeds with 2 tablespoons of melon seeds (magaz) or roasted gram dal (pottukadalai).
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of red chili powder along with the turmeric powder for more heat.
For an even creamier and richer gravy, add 1/2 cup of thick coconut milk at the end and heat through gently for 1-2 minutes without boiling.
The combination of mixed vegetables and chickpeas makes this dish an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Coconut and cashews are good sources of healthy fats, including medium-chain triglycerides (MCTs) from coconut, which provide a quick source of energy and support overall satiety.
Chickpeas contribute a significant amount of plant-based protein, making this a satisfying and nutritious meal for vegetarians and vegans, supporting muscle health and repair.
The variety of vegetables ensures a good intake of essential vitamins and minerals like Vitamin A from carrots, Vitamin C, and potassium, which are crucial for immune function and overall well-being.
One serving of this Coconut Vegetable Korma contains approximately 350-400 calories, depending on the specific vegetables used and the amount of oil.
Yes, it is a healthy and balanced dish. It's packed with fiber from vegetables and chickpeas, and provides healthy fats from coconut and cashews. However, as it is calorie-dense, portion control is recommended for those watching their weight.
Absolutely. To make it nut-free, you can omit the cashews and poppy seeds. For a similar creamy texture, substitute them with 2 tablespoons of melon seeds (magaz) or roasted gram dal (pottukadalai) in the grinding paste.
Fresh coconut provides the best flavor. However, frozen (thawed) coconut is an excellent substitute. If you only have desiccated coconut, soak it in 1/2 cup of hot water for 20 minutes to rehydrate it before blending.
The gravy likely split because it was boiled at too high a temperature after adding the coconut paste. Coconut-based gravies are delicate and should only be brought to a gentle simmer over low heat to prevent curdling.
This korma is very versatile. You can add cauliflower florets, broccoli, sweet corn, mushrooms, or bell peppers. Adjust cooking times based on the vegetables you choose.