This is one of the best healthy, vegan curries I have ever had. You know, I love a good non-vegetarian meal, but this veggie loaded curry is totally nutritious making this one of my all-time favorites. Just like chana (chickpea) masala, mushroom korma and sweet potato chickpea curry. This veg korma is 100% traditional, but the unique combo of flavors make it delicious and highly addictive. It’s such a simple recipe, but all those veggies in a rich and flavorful sauce tastes beyond amazing. Honestly, I’m super excited about sharing this recipe with you. For the sauce, we’ll grind a few ingredients and add to the curry. An easy way to make it rich and thick. We’ll grind together grated coconut, cashew nuts, ginger, garlic and a few spicy green chilies. Apart from cashew nuts, one of the most important ingredients for a thick sauce is coconut. If you do not want to add grated coconut, consider using coconut milk or thickened (heavy) cream. Remember to add them towards the end of cooking process. Just heat through (do not boil) and remove from heat. Next up, we’ll make this veg korma curry. Soften some onions in oil followed by roasting a few essential spices that make every Indian curry shine. I’m talking about turmeric powder, cumin powder, coriander powder, garam masala and a little red chili powder for that spice kick. Now the ground cashew nut paste goes into the curry. The core elements of this veg korma, I mean, the veggies are cooked in the cashew paste and spices until tender. Believe me, this simple veg curry is so good. The frozen peas literally turns this into a vibrant dish. If you are using fresh or dried peas, cook them separately and add to the curry. Finally, sprinkle with some chopped coriander (cilantro) leaves, and you have the perfect vegan side dish.
Looking for the perfect pair for this vegetarian curry? Try these:
Chapati / Roti / Phulka Lachha Paratha Kerala Parotta Appam / Lace Pancakes Naan Idiyappam / String Hoppers
Yield: 4 Veg Korma | Mixed Vegetable Kurma | Video Print This veg korma featuring veggies cooked in a rich and thick sauce will be a winner at your dinner table Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Ingredients To grind: 10 cashew nuts 3 tbsp grated coconut 4 garlic cloves, crushed 1” fresh ginger, roughly chopped 2 green chilies, roughly chopped Water Veg kurma: 1 tbsp oil 1 medium onion, chopped 1/2 tsp ground turmeric (turmeric powder) 1/2 tsp ground cumin (cumin powder) 2 tsp ground coriander (coriander powder) 1 tsp garam masala 1/2 tsp red chili powder 2 cups chopped vegetables (green beans + carrots + cauliflower + potatoes) 1/4 cup frozen green peas 1/4 cup chopped coriander (cilantro) leaves Salt to taste Water Coriander (cilantro) leaves, to garnish Instructions To grind:Place cashew nuts in a small bowl. Pour in boiling water. Soak for 10 minutes. Drain. Set aside.In the bowl of a food processor, place cashew nuts, coconut, ginger, garlic and green chilies. Pour in a little water. Process to a smooth paste. Set aside.Veg kurma:Heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 4 minutes or until the onions start to brown. Reduce heat to low. Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute or until aromatic.Stir in cashew nut paste. Cook, stirring, for 2 minutes or until aromatic. Add vegetables to the pan. Season with salt. Pour in enough water to cover the veggies. Stir to combine. Cover and cook, stirring occasionally, for 5 minutes or until the vegetables are tender.Stir in frozen peas. Heat through. Add chopped coriander (cilantro) leaves. Gently stir to combine.Garnish with more coriander (cilantro) leaves if you like. Notes To make this curry in a slow cooker, follow the recipe instructions up to step . Then transfer all the ingredients to the slow cooker and cook on high for 1 1/2 hours- To make this curry in instant pot, turn on the sauté setting, follow the recipe instructions and sauté in the pot. Once you have added in the veggies with water and salt, set it to high pressure mode and cook for 15 minutes. When ready, release pressure and open.- If you don’t have grated coconut on hand, sub with coconut milk or cream. Add them towards the end of cooking. And remember not to boil the curry- Add more or less red chili powder depending on your taste Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 171Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 233mgCarbohydrates 24gFiber 7gSugar 7gProtein 5g © Nish Kitchen Cuisine: Indian / Category: Indian Vegetarian Recipes Like this veg korma recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out:
Mushroom Korma Chickpea Korma Easy Chana (Chickpea) Masala Sweet Potato Chickpea Curry
To make this curry in a slow cooker, follow the recipe instructions up to step . Then transfer all the ingredients to the slow cooker and cook on high for 1 1/2 hours- To make this curry in instant pot, turn on the sauté setting, follow the recipe instructions and sauté in the pot. Once you have added in the veggies with water and salt, set it to high pressure mode and cook for 15 minutes. When ready, release pressure and open.- If you don’t have grated coconut on hand, sub with coconut milk or cream. Add them towards the end of cooking. And remember not to boil the curry- Add more or less red chili powder depending on your taste
