Indian Vegetable Korma Curry (Print)

Mixed vegetables in rich coconut-cashew sauce with warming spices. Vegetarian, gluten-free, and full of Indian flavors.

# What You'll Need:

→ Vegetables

01 - 1 cup cauliflower florets
02 - 1 cup carrots, diced
03 - 1 cup potatoes, diced
04 - 1 cup green beans, cut into 1-inch pieces
05 - 1/2 cup green peas, fresh or frozen

→ Base & Sauce

06 - 2 tablespoons ghee or vegetable oil
07 - 1 large onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1-inch piece ginger, grated
10 - 2 medium tomatoes, chopped
11 - 1/4 cup raw cashews
12 - 1/4 cup unsweetened shredded coconut or desiccated coconut
13 - 1/2 cup water
14 - 1/2 cup plain yogurt or coconut yogurt

→ Spices

15 - 1 teaspoon cumin seeds
16 - 1 bay leaf
17 - 1/2 teaspoon turmeric powder
18 - 1 teaspoon ground coriander
19 - 1 teaspoon garam masala
20 - 1/2 teaspoon chili powder
21 - 1/2 teaspoon ground cinnamon
22 - 1/2 teaspoon ground cardamom
23 - Salt, to taste
24 - Fresh cilantro, chopped, for garnish
25 - 1 tablespoon lemon juice

# How to Cook:

01 - Soak raw cashews in warm water for 10 minutes. Drain, then blend with shredded coconut and 1/2 cup water until a smooth paste forms. Set aside.
02 - Heat ghee or vegetable oil in a large sauté pan over medium heat. Add cumin seeds and bay leaf, sauté for 30 seconds until fragrant.
03 - Add finely chopped onion and cook until golden brown, approximately 5 minutes. Stir in minced garlic and grated ginger; sauté an additional minute.
04 - Add chopped tomatoes and cook until softened, around 5 minutes. Stir in turmeric powder, ground coriander, chili powder, cinnamon, and cardamom. Continue to cook for 2 minutes.
05 - Add prepared cashew-coconut paste. Sauté for 2-3 minutes, stirring frequently to prevent sticking.
06 - Stir in plain yogurt or coconut yogurt. Combine with all mixed vegetables and season to taste with salt.
07 - Pour in 1 cup water. Cover pan, simmer on medium-low for 15-20 minutes until vegetables become tender. Stir occasionally.
08 - Stir in garam masala and lemon juice. Simmer for 2 more minutes. Garnish with chopped cilantro before serving.

# Helpful Hints:

01 -
  • Uses easy-to-find vegetables and pantry staples
  • Naturally gluten free and vegetarian
  • Creamy texture without loads of cream or butter
  • Customizable heat level for everyone at the table
  • Hearty enough to serve as a main dish
  • Dish is both special:occasion worthy yet simple enough for busy nights
02 -
  • High in fiber thanks to the variety of vegetables
  • Great source of plant:based protein
  • Recipe is easy to adapt for allergies or preferences
  • Freezes and reheats beautifully
03 -
  • Toast your spices in hot oil for maximum aroma—the difference is night and day
  • Always taste and adjust salt and lemon juice at the end
  • Use full:fat yogurt for extra creaminess
  • Blend your cashew coconut paste until perfectly smooth to ensure a velvety texture
  • Stir well when adding yogurt to prevent curdling
  • For a beautiful finish do not skip the cilantro garnish

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