Vegetable Korma
4 servings15 min prep30 min cookMedium
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The Tale of Vegetable Korma
Story updated
Korma originated in Mughal royal kitchens in South Asia, characterized by its rich, mild sauce often built from yogurt, cream, or nuts. Vegetable versions adapt that Mughlai tradition for a meatless dish, remaining popular on Indian and South Asian restaurant menus worldwide.
Ingredients
Scale:· 4 servings
- 2 tbsp vegetable oil or ghee
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1 potato, peeled and diced
- 1 carrot, sliced
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- 1 cup coconut milk
- 1/4 cup cashews, plus more for garnish
- 1/2 cup water
- Salt, to taste
- Cooked basmati rice, for serving
Instructions
- 1Heat the oil in a large pot over medium heat and cook the onion for 5 to 6 minutes until softened and golden.
- 2Add the garlic and ginger and cook for 30 seconds, then stir in the curry powder and turmeric, toasting for 1 minute.
- 3Add the potato, carrot, and cauliflower, stirring to coat in the spices, then pour in the coconut milk and water.
- 4Blend the cashews with a few tablespoons of water into a smooth paste, then stir into the pot.
- 5Bring to a simmer, cover, and cook for 18 to 20 minutes, stirring occasionally, until the vegetables are tender.
- 6Stir in the peas and cook for another 3 minutes; season with salt to taste.
- 7Garnish with a few extra cashews and serve hot over basmati rice.
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