Creamy Indian Vegetable Korma Recipe
This delectable Indian Vegetable Korma recipe is loaded with potatoes, tomatoes, carrots, peas, and green beans and is ready in 40 minutes. Make sure you have plenty of naan to dip in the creamy coconut sauce!
Servings: 4 servings
Calories: 218kcal
Ingredients
For the Sauce
- 1 medium yellow onion peeled and halved
- 3 cloves garlic peeled
- 1 1-inch piece ginger root, roughly chopped
- 1 jalapeno pepper stemmed and seeded
- 1/4 cup raw cashews
For the Korma
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground cardamom
- 2 small tomatoes diced
- 1/2 cup canned unsweetened full-fat coconut milk
- 3/4 cup plain yogurt
- 1 1/2 teaspoons brown sugar
- 1 medium waxy potato peeled and diced into 1/2 inch cubes
- 1 cup frozen peas and carrot mix
- 1 cup chopped fresh green beans
- 1 tbsp chopped fresh cilantro leaves optional for garnish
Instructions
- Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
- Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
- Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
- Add the tomato, coconut milk, yogurt, brown sugar, potato, and green beans. Stir well, cover the pan, and simmer for 10–12 minutes, until the potatoes are nearly tender. Remove the lid, stir in the frozen peas and carrots, and cook uncovered for 3–5 minutes more, until the potatoes are fork-tender and the sauce has thickened slightly.
- Taste and adjust the salt if needed.
- Optionally, garnish with chopped fresh cilantro leaves. Serve with cooked basmati rice and naan bread.
Video
Notes
Storage and Reheating
Once the korma has reached room temperature you can store it in an airtight container with a lid in your fridge for 3-5 days.
This korma can be frozen for up to 2 months in airtight containers. Defrost in the refrigerator overnight and reheat before serving.
Reheat this dish in the microwave or on the stovetop until everything has warmed through. If your korma is too thick while reheating you can add a splash of coconut milk or water to help thin it out.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 27g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 452mg | Potassium: 710mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3873IU | Vitamin C: 24mg | Calcium: 124mg | Iron: 2mg
