Vegetarian Lamb Korma
Dive into the indulgent flavors of this Vegetarian Lamb Korma, a modern twist on the classic Indian curry. Perfect for plant-based eaters, this dish features a tender plant-based lamb substitute simmered in a luxurious sauce of creamy coconut milk, tangy yogurt, and finely ground almonds. Enhanced with a symphony of aromatic spices like garam masala, cumin, coriander, and turmeric, every bite delivers warmth and depth. The preparation is simple, with golden caramelized onions forming the base and fresh ginger, garlic, and herbs adding vibrant layers to the dish. Finished with a bright squeeze of lemon and a scattering of fresh cilantro, this hearty korma pairs beautifully with fluffy basmati rice or soft naan, making it the ultimate vegetarian comfort food. Whether you’re celebrating Meatless Monday or looking for a satisfying plant-based meal, this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams plant-based lamb substitute
- 2 large onion
- 4 units garlic cloves
- 1 inch piece fresh ginger
- 200 grams plain yogurt
- 200 ml coconut milk
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 50 grams almonds
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 0.5 units lemon
Instructions
Begin by slicing the onions thinly, mincing the garlic, and grating the ginger to prepare the base of the korma.
In a large skillet or pot, heat 3 tablespoons of cooking oil over medium heat. Add the sliced onions and sauté until they are golden brown, approximately 8-10 minutes.
Add the minced garlic and grated ginger to the skillet, stirring well for about 2 minutes until fragrant.
Reduce the heat to low and stir in 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of garam masala, 1 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder. Cook the spices for 2-3 minutes, ensuring they do not burn.
Add the plant-based lamb substitute to the skillet, stirring to coat it evenly with the spices and onion mixture. Cook it for about 5-7 minutes, then add salt to taste.
In a separate bowl, whisk together 200 grams of plain yogurt and 200 ml of coconut milk until smooth. Slowly pour this mixture into the skillet, stirring continuously to incorporate.
Simmer the korma over low heat for about 20 minutes, allowing the plant-based lamb to absorb the flavors and the sauce to thicken.
Meanwhile, finely grind 50 grams of almonds in a food processor and add to the korma. This will enhance the richness of the dish.
Taste the korma and adjust seasoning if necessary. If the korma is too thick, add a splash of water to reach your desired consistency.
Once cooked, garnish the vegetarian lamb korma with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with steamed basmati rice or warm naan for a fulfilling meal.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4565 mg | 198% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 55.0 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 979 mg | 75% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3253 mg | 69% | |
*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.
