Vegetable Korma
Savor the rich and aromatic flavors of Vegetable Korma, a comforting Indian curry brimming with wholesome mixed vegetables, creamy coconut milk, and a luscious cashew paste. This vegetarian delight is infused with warming spices like cumin, cinnamon, and garam masala, creating a symphony of taste in every bite. Perfectly suited for cozy dinners or special occasions, this one-pot dish comes together in just 45 minutes, making it both quick and satisfying. Serve this vibrant, gluten-free korma with fluffy basmati rice or pillowy naan for an authentic experience that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 piece Cinnamon stick
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, pureed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust to taste)
- 3 cups Mixed vegetables (carrots, green beans, peas, cauliflower), chopped
- 0.25 cup Cashews, soaked in water for 15 minutes
- 1 cup Coconut milk
- 0.5 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and cinnamon stick, and sauté for 30 seconds until aromatic.
Add the chopped onions and cook until golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.
Add the pureed tomatoes and cook until the oil starts to separate, about 5 minutes.
Mix in the turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Cook for 1 minute to combine the flavors.
Add the mixed vegetables and stir well to coat them in the spices.
In a blender, blend the soaked cashews with 2-3 tablespoons of water to form a smooth paste. Add this to the pan along with the coconut milk and water.
Stir everything together, cover, and simmer on low heat for 15-20 minutes, until the vegetables are tender.
Season with salt, adjusting to taste.
Garnish with chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
