Vegetarian Korma
This quick and delicious vegetarian korma delivers all the creamy, spice-infused goodness of a traditional korma in just 30 minutes, perfect for busy weeknights or impressing guests.
Ingredients
For the Base
- 2 tablespoons vegetable oil or ghee (use coconut oil for a vegan option)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 pods green cardamom, lightly crushed
- 1 stick cinnamon stick
- 2 leaves bay leaves
For the Spice Mix
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder (adjust to taste)
- Salt to taste Salt to taste
For the Sauce
- ½ cup cashews, soaked in hot water for 15 minutes
- 1 cup yogurt (use coconut yogurt for a vegan version)
- ¼ cup heavy cream (coconut cream for vegan option)
- ½ cup vegetable broth
Vegetables
- 1 medium cauliflower, cut into florets
- 2 medium carrots, diced
- 1 medium bell pepper, chopped
- 1 cup green peas (fresh or frozen)
- 1 medium potato, diced
Garnish
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons sliced almonds or cashews, toasted
- 1 tablespoon dried fenugreek leaves (kasoori methi)
Instructions
Preparation
- Drain the soaked cashews and blend them with ¼ cup of water until smooth and creamy.
- Cut all vegetables into evenly sized pieces (approximately 1 inch).
Cooking
- In a large pan, heat the oil or ghee over medium heat. Add the cardamom pods, cinnamon stick, and bay leaves.
- Add the chopped onions and sauté until translucent and golden brown (about 4-5 minutes).
- Add minced garlic and grated ginger, cooking for another minute.
- Add the ground spices to the pan and stir continuously for 30 seconds.
- Add all your vegetables to the pan and stir well, cooking for about 3-4 minutes.
- Whisk together the yogurt and heavy cream in a separate bowl. Lower the heat and add the mixture to the pan, stirring continuously to prevent curdling.
- Add the prepared cashew paste and vegetable broth to create a smooth sauce.
- Cover the pan and simmer on low heat for 10-12 minutes, stirring occasionally.
- Stir in the dried fenugreek leaves, adjusting salt and spice levels as needed.
- Let the korma rest for 2-3 minutes before serving.
Serving
- Transfer the korma to a serving dish and garnish with fresh cilantro and toasted nuts.
- Serve with basmati rice or naan for a complete meal.
Notes
This korma is highly adaptable. Swap ingredients like cashews for almonds or regular potatoes for sweet potatoes for variations. Serve slightly warm for best flavor.