How to make vegetarian korma

Print this recipe
Korma is a creamy Indian dish that usually starts with marinating meat in yogurt to tenderize it and finishing with a sauce full of spices and rich with cream. The recipe that follows is for a vegetarian version that skips the marinating and yogurt altogether and substitutes coconut milk for the cream. It’s delicious served over rice or with hot-out-of-the-oven naan bread for dunking and scooping.
Like most korma sauces, this one includes fresh ginger and garlic as well as raw cashews, which thicken it. I like to serve this topped with additional chopped cashews (roasted and salted) and chopped fresh cilantro. It keeps well in the refrigerator or freezer, so it's great for leftovers.
Advertisement
Cooktop Cove
Vegetarian Korma
6
10 minutes
30 minutes
40 minutes
2 medium potatoes, cut into small, bite-sized pieces
1 head cauliflower, cut into small florets
2 carrots, cut into 1-inch pieces
2 tablespoons coconut oil
1 onion, diced
1 (2-inch) piece fresh ginger, peeled and minced
4 garlic cloves, minced
1 (5.5-ounce) can tomato paste
2 tablespoons curry powder
2 tablespoons garam masala
1 tablespoon coconut sugar (or substitute brown sugar)
1 teaspoon salt
1 (13.5-ounce) can coconut milk
1/2 cup raw cashews
Juice of 1 lemon
Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat.
Reduce the heat to medium and cook for 5 minutes.
Add the cauliflower and carrots and cook for 5 minutes more. Drain.
Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook until softened, stirring frequently, about 5 minutes.
Add the ginger and garlic and cook, stirring, for 2 more minutes.
Stir in the tomato paste, and cook for 5 minutes, stirring often.
Add the curry powder, garam masala, coconut sugar, and salt. Cook, stirring, for about 2 minutes.
Stir in the coconut milk and cashews and let cook for about 5 more minutes.
Using an immersion blender, puree the mixture, leaving some chunks.
Stir in the lemon juice just before serving.
Put the cooked potatoes, cauliflower and carrots into the sauce and stir until well-coated.
Advertisement
Resources
Print this recipe

The only potluck recipe you'll ever need. This recipe is a guaranteed crowd-pleaser.
July 20   ·  
Advertisement
Vegetarian options can be limited when you're out and about at lunchtime. If you want delicious straight away, make your own using one of these awesome ideas!
July 19   ·  
If you want to ditch the bologna sandwich, take a look at these delicious and satisfying vegetarian dishes.
July 16   ·  
Slow cookers aren't just great for no-hassle dinner. This dessert is as easy and delicious as they come.
July 20   ·  
This is a great weeknight meal to make so that when it's baking, you can get other work done.
July 15   ·  
June 21   ·  
 
Recommended
Advertisement