Teresa's Recipes
Vegetable Korma
Indulge in the rich, creamy embrace of Vegetable Korma, a beloved Indian dish that brings together a vibrant medley of fresh vegetables in a luscious coconut and cashew sauce. This aromatic masterpiece is enhanced by a symphony of spices—garam masala, cumin, and turmeric—creating a dish that's not only comforting but also a celebration of culinary heritage. Traditionally served during special occasions and festivities, Vegetable Korma embodies the essence of Indian hospitality and warmth, making it perfect for family gatherings or a cozy dinner at home.
Ingredients
- 2 tablespoons Vegetable oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 3 cups (carrots, peas, bell peppers, etc.) Mixed vegetables
- 1 medium, chopped Tomato
- 1 can (13.5 oz) Coconut milk
- 1/2 cup, soaked in warm water for 30 minutes Cashews
- to taste Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 22g
- Carbs: 30g
- Protein: 8g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pan, heat vegetable oil over medium heat.
- Add the chopped onion and sauté until golden brown, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the mixed vegetables to the pan and sauté for about 5 minutes, stirring occasionally until they begin to soften.
- While the vegetables are cooking, drain the soaked cashews and blend them with the coconut milk in a blender until smooth and creamy.
- Pour the cashew-coconut mixture into the pan with the sautéed vegetables.
- Add the chopped tomato, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well to ensure everything is evenly coated.
- Cover the pan and let it simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency.
- Garnish with fresh cilantro just before serving.
Tips
- For an extra kick, add a finely chopped green chili while cooking the onions.
- Feel free to customize the mixed vegetables based on seasonal availability or personal preference. Cauliflower, green beans, and potatoes work beautifully in this dish.
- Serve with steamed basmati rice or warm naan bread to soak up the delicious sauce.