Vegetable Korma Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• 2 cups mixed vegetables (carrots, potatoes, peas, cauliflower), chopped
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 1/4 cup plain yogurt
• Salt to taste
• 1/2 cup cashews, toasted and roughly chopped
• Fresh cilantro and mint, chopped for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until they are soft and golden, about 5-7 minutes.
2. Add the garlic and ginger, stirring frequently for another 2-3 minutes until fragrant.
3. Mix in the ground cumin, ground coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes, allowing the spices to toast and become aromatic.
4. Add the mixed vegetables and stir well to coat with the spices. Cook for 5 minutes, letting the flavors meld.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat and cover. Cook for 15-20 minutes, or until the vegetables are tender.
6. Stir in the yogurt and simmer for an additional 5 minutes. Season with salt to taste.
7. Garnish with the toasted cashews and fresh herbs before serving. Enjoy your homemade Vegetable Korma with warm naan bread or steamed rice.

Helpful Tips

For a creamier texture, you can blend half of the cooked vegetables with some of the sauce before combining them back into the pot. If coconut milk is not available, you can substitute with heavy cream or a plant-based alternative for a similar richness. To save time, use frozen mixed vegetables; just adjust the cooking time accordingly.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if necessary to maintain the creamy consistency.

Serving Suggestions

This Vegetable Korma pairs wonderfully with steaming basmati rice or soft, buttery naan. For a complete Indian meal, consider serving it alongside a crisp cucumber raita, tangy mango chutney, and a refreshing glass of mint lemonade.