Vegetable Korma

Nutriscore Rating: 80/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

11 steps

1. Heat the vegetable oil in a large pan over medium heat.

2. Add the cumin seeds and cinnamon stick, and sauté for 30 seconds until aromatic.

3. Add the chopped onions and cook until golden brown, about 5-6 minutes.

4. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.

5. Add the pureed tomatoes and cook until the oil starts to separate, about 5 minutes.

6. Mix in the turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Cook for 1 minute to combine the flavors.

7. Add the mixed vegetables and stir well to coat them in the spices.

8. 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.

9. Stir everything together, cover, and simmer on low heat for 15-20 minutes, until the vegetables are tender.

10. Season with salt, adjusting to taste.

11. Garnish with chopped cilantro and serve hot with steamed rice or naan.

Nutrition Facts

1 serving (1390.0g)

Calories		928
% Daily Value*
Total Fat		47.7 g	61%
	Saturated Fat	7.6 g	38%
	Polyunsaturated Fat	16.8 g
Cholesterol		0 mg	0%
Sodium		2668 mg	116%
Total Carbohydrate		115.0 g	42%
	Dietary Fiber	29.8 g	106%
	Total Sugars	54.2 g
Protein		30.6 g	61%
Vitamin D		0.0 mcg	0%
Calcium		414 mg	32%
Iron		17.3 mg	96%
Potassium		2762 mg	59%

*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.

Source of Calories

Fat: 429 cal (42.4%%)

Protein: 122 cal (12.1%%)

Carbs: 460 cal (45.5%%)