Vegetable Korma
A medley of fresh vegetables simmered in a light, creamy gravy made from cashews and coconut milk. This mild and fragrant curry is a wholesome delight, perfect with roti or rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
TIPSoaking the cashews makes them easier to blend into a creamy, lump-free paste. - 2
Step 2
- a.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- b.Add the bay leaf, cinnamon stick, and cardamom pods. Sauté for 30 seconds until fragrant.
- c.Add the chopped onion and cook until it turns soft and translucent, about 4-5 minutes.
- d.Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 3
Step 3
- a.Add the tomato puree, coriander powder, turmeric powder, and salt.
- b.Mix well and cook for 4-5 minutes, stirring occasionally, until the oil begins to separate from the masala.
- 4
Step 4
- a.Add the diced carrots, green beans, and potato to the pan. Stir to coat with the masala.
- b.Pour in 1 cup of water, bring to a boil, then reduce the heat to low.
- c.Cover the pan and simmer for 10-12 minutes, or until the vegetables are almost tender.
TIPDon't overcook the vegetables at this stage; they should still have a slight bite. - 5
Step 5
- a.Stir in the green peas, the prepared cashew paste, and the light coconut milk.
- b.Mix gently and simmer on low heat for another 3-4 minutes until the gravy thickens slightly.
- c.Do not boil the curry after adding coconut milk, as it can curdle.
- 6
Step 6
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a whiter gravy, you can blanch the onions instead of sautéing them before making a paste.
- 2Ensure the heat is on low when you add the cashew paste and coconut milk to prevent the gravy from splitting.
- 3Feel free to add other vegetables like cauliflower, bell peppers, or sweet corn.
- 4The korma thickens as it cools. Adjust the consistency with a little warm water if needed before serving.
- 5For a richer flavor, you can add a tablespoon of melon seeds (magaz) along with the cashews when making the paste.
Adapt it for your goals.
Vegan
This recipe is already vegan. Ensure you use vegetable oil instead of ghee.
gluten freeGluten free
This recipe is naturally gluten-free. Serve with rice or gluten-free breads.
high proteinHigh protein
Add 1/2 cup of cubed firm tofu or paneer along with the vegetables to increase the protein content.
quickQuick
Use a bag of frozen mixed vegetables to cut down on chopping and prep time.
Why this is on our healthy list.
Rich in Fiber
The variety of vegetables like carrots, beans, and peas provides ample dietary fiber, which aids digestion and promotes gut health.
Source of Vitamins and Minerals
This dish is a good source of essential vitamins like Vitamin A from carrots and Vitamin C, as well as minerals like potassium from potatoes.
Heart-Healthy Fats
Using cashews in moderation and light coconut milk provides creaminess with a lower amount of saturated fat, contributing to better heart health.
Frequently asked questions
Yes, this version of Vegetable Korma is quite healthy. It's packed with fiber from various vegetables and uses light coconut milk and minimal oil to keep saturated fat low. The cashews provide healthy fats in moderation.