Classic Vegetable Korma
A rich, creamy, and mildly spiced Indian curry featuring a medley of vegetables simmered in a fragrant coconut and cashew sauce.
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Ingredients
- 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
- 1/4 cup Raw cashews (soaked in warm water)
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 cup Coconut milk
- 1 teaspoon Garam masala
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 2 tablespoons Vegetable oil or Ghee
- 2 pieces Green chilies, slit(optional)
- 1/4 cup Fresh cilantro for garnish(optional)
- 1 teaspoon Salt
Instructions
- 1
Blend the soaked cashews with a little water to create a smooth, thick paste and set aside.
- 2
Heat oil or ghee in a large pan and sauté the chopped onions until they become translucent and soft.
- 3
Add the ginger-garlic paste and green chilies, frying for 2 minutes until the raw aroma disappears.
- 4
Stir in the turmeric, coriander powder, and salt, then add the mixed vegetables and toss to coat with spices.
- 5
Add half a cup of water, cover the pan, and simmer on medium heat for 10-12 minutes until vegetables are tender.
- 6
Lower the heat and stir in the cashew paste and coconut milk, mixing thoroughly to create a creamy base.
- 7
Sprinkle with garam masala and let the curry simmer gently for another 5 minutes without boiling vigorously.
- 8
Garnish with fresh cilantro and serve hot with naan or basmati rice.
Nutrition per Serving
320
Calories
6g
Protein
28g
Carbs
22g
Fat
7g
Fiber
6g
Sugar
580mg
Sodium
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