Vegetable Korma

5 from 2 votes

This Vegetable Korma recipe is a rich, satisfying, and aromatic vegetarian comfort food that also makes great meal prep for the week!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Servings: servings

Author: Krissy Allori

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

I tend to add more water to the curry to thin the sauce, especially when reheating. I don't find that diluting the sauce reduces the flavor, so add enough so that you achieve the consistency you want.

Nutritional information does include the rice.

Nutrition