Vegetable Korma
Creamy, aromatic mixed vegetable curry in a rich cashew sauce
Ingredients
Instructions
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Prepare the cashew pasteDrain the soaked cashews and blend them with 1/4 cup of water until smooth and creamy. Set aside for later use.
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Sauté the aromaticsHeat oil or ghee in a large, deep pan over medium heat. Add the chopped onions and sauté for 5-6 minutes until golden brown. Add ginger and garlic paste and cook for another 2 minutes until fragrant.
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Cook the vegetablesAdd the potato and carrot to the pan, stir well, and cook for 3-4 minutes. Then add cauliflower, green beans, and peas. Mix thoroughly, cover, and cook for 5 minutes, stirring occasionally.
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Add the spicesAdd the korma curry paste or powder, turmeric, and 1/2 teaspoon of garam masala. Stir well to coat the vegetables evenly with the spices and cook for 2 minutes until fragrant.
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Create the korma saucePour in the cashew paste and coconut milk. Stir gently to combine, then reduce heat to low. Season with salt to taste and simmer covered for 10-12 minutes until vegetables are tender but not mushy.
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Finish the dishCheck that the vegetables are cooked through. Sprinkle the remaining garam masala, stir gently, and let it simmer for 2 more minutes. If the sauce is too thick, add a little water to reach your desired consistency.
Nutritional Information
320
Calories
per serving
9
Protein
g per serving
28
Carbohydrates
g per serving
22
Total Fat
g per serving
6
Saturated Fat
g per serving
7
Fiber
g per serving
11
Sugar
g per serving
485
Sodium
mg per serving
35
Vitamin C
% daily value
15
Iron
% daily value
Vegetable Korma is Also Known As
Navratan Korma, Vegetable Kurma, Sabzi Korma or Mixed Vegetable Korma
