The chills are here and I am craving a bowl of vegetable korma curry! It’s basically ghar ka khana in everything I am rustling up nowadays. All the flavors from my mom’s and grannies kitchen have a way of instantly making me feel warm, fuzzy and oh so content! And this vegetable korma curry is one from the family coffers that’s just brought instant joy from first bites to last licks off the plate. And here’s me sending out some pre- December love to you.
Vegetable korma curry is the silent ninja at the meal table. Really! I have always loved its ability to outshine the big weights at dinner with its crunchy veggies doused in thick glaze of creamy korma sauce.
Okay so let me take you right into all the special titbits I need to tell you about this forever awesome, totally authentic vegetable korma curry that I have been recreating from my ma’s lessons. Loaded with wholesome vegetables, potatoes, cauliflower florets, peas, french beans and even carrot it packs in the perfect medley of crunch and vegetable goodness in every spoon.
First up is the 6 ingredient korma paste that sets up that authentic base of the korma. Next boil all the vegetables before tossing it in with the korma sauce, tomatoes and garnish. To give it that 10/10 finish top it with dash of fresh cream and freshly chopped coriander and you are done! I keep this curry light with just a little cream, because it’s one of those weekday staples that packs in all the nutrition without weighing you down with the heaviness. But if you want to make this a vegan korma, swap the cream for coconut milk.
Whatever you choose to have this vegetable korma curry with, a side of naan or on a bed of steaming rice, do it in large doses, because the crunchy vegetables bring in all the magic into every bite.
It’s pure comfort food with the best korma sauce, especially on cold winter evenings because it fits beautifully into a weekday meal plans because it works so well with everything!Print
This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded with wholesome vegetables like potatoes, cauliflower florets, peas, french beans and even carrot – it packs in the perfect medley of crunch and vegetable goodness in every spoon. Perfect comfort food which can be served as a soup, or with a side of rice and naan bread.
For the Paste:
- 1 cup chopped Onions
- 1 Green Chilli
- 1 1/2 inch piece of Ginger
- 3 cloves of Garlic
- 1/4 cup Cashew Nuts
- 1/2 cup Water
- 1 cup Potato, diced
- 1 cup Carrot, diced
- 1/2 cup Green Peas, fresh or frozen
- 1 cup Cauliflower Florets
- 1/2 cup French Beans, cut into 1 1/2 inch pieces
- 2 1/2 cups Water
- 2 tablespoon Ghee
- 2 tablespoon Curry Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- 2 teaspoon Kashmiri Chili Powder
- 1/2 teaspoon Cinnamon Powder
- 1/4 teaspoon Cardamom Powder
- 1 cup chopped Tomatoes
- 3 tablespoon fresh Cream
Fresh Coriander for garnish
- Boil the ingredients for the paste in 1/2 cup of water, cool and then make a paste
- Boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.
- Heat 2 tablespoon ghee in a large skillet or pan. Add the prepared paste and all the spices (curry powder, turmeric powder, garam masala, chilli powder, cinnamon powder, cardamom powder). Cook stirring occasionally, for 3-4 minutes or until the ghee separates. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.
- Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes. Take off the heat and stir in the cream. Garnish with the chopped coriander and serve hot with steamed rice or lachha parathas.
- What is Korma? Korma is a dish with vegetables or meat cooked in a lightly spiced but fragrant, creamy gravy
- The creaminess in a Korma might come either from yoghurt, cream or even coconut milk. Most korma dishes use cashews in their gravy paste which also accounts for the creaminess