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Korma is one of the most popular Indian dishes out there. Traditionally it is a dish made of braised meat and vegetables. In fact the word korma comes from an Urdu word that means braised. This is particular version is called a Navratan korma, which is a vegetarian version. Navratan means nine gems which refers to a typical korma that is made with 9 different vegetables, although we don’t use that many. The thing we really like about this dish is that the sauce isn’t overly hot and spicy so it is a great meal for everyone. The combination of cashews and coconut cream and spices make it a rich and filling meal. If you like Indian food or are looking to explore some exotic flavours then this korma will hit the spot.

Indian Vegetable Korma
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Indian Vegetable Korma

Course: DinnerCuisine: VeganDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Total time

1

hour 

15

minutes

Ingredients

  • 1 large sweet potato, diced

  • 4 cups of vegetables, chopped (You can use what you like. In the picture we used cauliflower, peas, carrots and mushrooms.)

  • 1 tsp of cumin seeds

  • 1 large red onion, chopped

  • 4 cloves of garlic, minced

  • 2″ piece of fresh ginger, minced

  • 1 tsp of red pepper flakes

  • 2 medium sized tomatoes, diced

  • 1 tsp of salt

  • 1 tsp of coriander powder

  • 1 tsp of paprika

  • 1/2 tsp of chili powder (more if you like a little extra heat)

  • 1/2 tsp of turmeric powder

  • 1/2 tsp of garam masala

  • 1/4 tsp of cardamom powder

  • 2/3 cups of cashews

  • 1 1/2 cups of water

  • 1/2 a can of coconut cream

Directions

  • In a large frying pan over medium heat, toast the cumin seeds for 2 minutes.
  • Add the onion to the pan and cook until they become translucent.
  • Add the garlic, ginger, red pepper flakes, tomatos, salt, coriander, paprika, chili, garam masala and cardamom. Mix well and then add the cashews and coconut cream. Cook this mixture for about 8 minutes and then remove from heat.
  • If you have an emersion blender, put the contents of the frying pan along with the 1 1/2 cups of water in a bowl and blend until smooth. If you don’t have an emersion blender, add the contents of the frying pan along with the 1 1/2 cups of water to a regular blender and blend until smooth. Set the sauce to the side for now.
  • Add the sweet potato and the 4 cups of assorted vegetables to the frying pan and cook over medium heat until the potato is cooked through.
  • Add the sauce to the vegetables, stir well and heat through.
  • Serve with rice and topped with a few cashews and raisins if you like. You can also make papadum and onion bhajis if you’re feeling it.

Notes

    Indian Vegetable Korma
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