Vegetable Korma Curry
Dive into the vibrant flavors of this creamy Vegetable Korma Curry, a soul-soothing Indian-inspired dish that's both comforting and packed with wholesome goodness. Featuring an array of fresh vegetables like carrots, potatoes, cauliflower, and green beans simmered in a luxurious sauce of coconut milk and ground spices, this recipe is a true celebration of aromatic herbs and plant-based ingredients. The addition of blended cashews creates a velvety texture that elevates every bite, while the warm, earthy notes of garam masala and turmeric bring depth to the dish. Garnished with freshly chopped cilantro, this korma is perfect served over fluffy basmati rice, naan, or roti for a satisfying meal. Ready in under an hour, it's a delightful choice for cozy weeknight dinners or any occasion where comfort food meets bold, exotic flavor.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground garam masala
- 2 medium Tomatoes, finely chopped
- 1 cup Coconut milk
- 1 cup Water
- 1 large Carrot, peeled and diced
- 1 medium Potato, peeled and diced
- 1 cup Cauliflower florets
- 1 cup Frozen peas
- 1 cup Green beans, chopped
- 0.25 cup Cashews, soaked in warm water for 15 minutes
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the ground turmeric, coriander, cumin, and garam masala. Stir well for 30 seconds to roast the spices.
Mix in the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and form a thick paste.
Add the coconut milk and water to the pan. Stir well to combine and bring the mixture to a gentle boil.
Add the diced carrot, potato, and cauliflower florets to the pan. Cover with a lid and simmer for 10 minutes, stirring occasionally.
Stir in the green beans and frozen peas, and continue cooking for another 5-7 minutes, or until all the vegetables are tender.
While the curry simmers, drain the soaked cashews and blend them into a smooth paste using a blender or food processor. Add a few tablespoons of water if necessary to help with blending.
Stir the cashew paste into the curry to thicken the sauce and make it creamy. Cook for another 2-3 minutes.
Season the curry with salt to taste, and adjust any spices if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 804 mg | 17% | |
*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.
