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Vegetable Korma over basmati rice is an easy meal that brings the authentic tastes of India to your kitchen with this simple and savory recipe. Quick and easy Indian-inspired food takes you on a dinner adventure in your own home.
This recipe is one of the only ways I like eating cauliflower, in addition to my Parmesan Roasted Cauliflower Rice and my Cauliflower Fried Rice.
Note: I have completely overhauled the recipe and have not included updated photos yet. In my newly updated recipe, the cashews are blended into the sauce.
Vegetable Korma just might be the tastiest way for you to explore the true flavors of Indian cuisine at home. If you’re anything like me, you love Indian food, but usually aren’t adventurous enough to make it from scratch. Well, not to worry.
There may be a lot of ingredients in this recipe including a variety of fresh vegetables and a lot of different spices, but the recipe itself is extremely easy to make.
Because it reheats so well, it makes a fantastic meal prep option for the week as well!
Now, you can easily add chicken, shrimp, or any other kind of meat to this recipe to use as an additional protein and it will indeed be delicious, but I wanted to enjoy this dish as vegetarian, so I chose raw cashews and yogurt as my protein.
A typical korma sauce is rich and creamy and known for it’s use of yogurt, nuts, and aromatic spices.
This Vegetable Korma recipe comes together through a super easy 3-step process that starts with whole spices that unleash their flavor while getting heated over a bit of oil. If you’ve never smelled the combination of cinnamon, green cardamom, and coriander seeds, well then you have something extraordinary to look forward to!
Next comes the sauce. A coconut base, where the yogurt adds the acid, and the flavorful combination of onion, garlic, and ground cashews, is such an amazing combination.
You can use any vegetables you’d like in this Vegetable Korma recipe, which makes it extra easy because you can often use what you have on hand, but I chose to use cauliflower, green beans, carrots, and potatoes, and broccoli.
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Ingredients
Vegetables
- 2 medium carrots peeled and sliced into bite sized pieces
- 3 small potatoes peeled and chopped into small cubes, I used Russet but you can use golden or sweet
- 2 cups fresh cauliflower florets
- 2 cups fresh broccoli florets
- 1 cup fresh green beans ends removed and snapped in half
- 2 tablespoons olive oil
Korma Curry
- 2 tablespoons olive oil
- 1 yellow onion peeled and chopped
- 2 green cardamom pods
- 1 cinnamon stick see note below
- 1/2 teaspoon coriander seeds
- 2 teaspoons Garam Marsala
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 2 teaspoons salt
- 6 cloves garlic
- 3/4 cup raw cashews
- 1 cup plain yogurt I used Greek yogurt
- 13.5 ounces full fat coconut milk
- 1 cup water more may be needed depending on desired thickness
To serve:
- 8 cups Basmati Rice cooked
Instructions
- Air fry or roast the vegetables: Add all of the vegetables (2 medium carrots, 3 small potatoes, 2 cups fresh cauliflower florets, 2 cups fresh broccoli florets, 1 cup fresh green beans) to a large bowl and toss with 2 tablespoons olive oil. Air fry or roast on a baking sheet at 400°F until they are just starting to brown but are still a bit firm. Set aside.
- Sauté the aromatics: While the vegetables are cooking, start the sauce. In a large skillet over medium high heat, add the 2 tablespoons olive oil and allow it to get super hot for a few minutes. Add the 1 yellow onion and the spices (2 green cardamom pods, 1 cinnamon stick, 1/2 teaspoon coriander seeds, 2 teaspoons Garam Marsala, 1 teaspoon curry powder, 1 teaspoon turmeric, 2 teaspoons salt). Stir well to coat and allow to cook, undisturbed, for several minutes to allow the onion to brown and the flavors of the spices to develop. Then, add the 6 cloves garlic and 3/4 cup raw cashews, stir well to combine, and allow to cook another 5 minutes.
- Blend the sauce: Remove the cinnamon stick from the mixture. Transfer all of the ingredients from the pan to a blender. Add 1 cup plain yogurt, 13.5 ounces full fat coconut milk, and 1 cup water. Blend just until the sauce is smooth.
- Combine ingredients: Add the roasted vegetables and the sauce back to the pan and cook over low heat until heated through.
- Serve: Enjoy about 8 servings of this Vegetable Korma over 8 cups Basmati Rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
