Easy Creamy Veggie Korma

Adapted from Wanderlust Kitchen

A flavorful Indian dish that is surprisingly easy to make, this vegetable korma uses cashews and coconut milk to make the sauce nice and creamy. Your taste buds (and wallet) will thank you!

About a month ago, my friend Teresa and I went to lunch at a Nepalese/Indian restaurant that I’d heard is really good … I’d gotten recommendations from other friends who KNOW good Indian/Nepalese food. I mean, they are FROM Nepal and they’ve helped me teach a Nepalese cooking class. They were totally delighted with this restaurant. So I was really excited to try it.

Like many Indian restaurants, lunch is a buffet so you get to try many different dishes (as it should be! Indian food wasn’t meant to be limited to just one dish). We tried everything on the buffet … the chicken and lamb dishes were very good, but the one that intrigued us the most we had to find out what it was.

So my friend retrieved a menu and we pored over it, matching the dishes on the buffet to the dishes on the menu. We finally came to the conclusion that the dish we both decided was the absolute best thing on the buffet, head and shoulders over all the meat dishes, was the veggie korma.

I was totally surprised by that, and very inspired to go home and try my hand at replicating their recipe. I can’t say I’ve got it down 100%, but I was very pleased with the results of this recipe. It tastes creamy and rich, but is still super healthy. The vibrant yellow color is so inviting and the spices totally draw you in.

What is Korma?

Korma is like a curry, but milder in flavor and very nice and creamy. Korma often incorporates yogurt and nuts into the sauce and features coriander in the mix of spices.

What makes this dish so easy?

The sauce is made with a quick whiz in the blender. Then you toast the spices in the pan, add the sauce, then the veggies, then let them soak and simmer in the sauce for a bit and you are done! Besides the chopping of vegetables and measuring of spices, this is really quite an easy dish to master.

Why so many ingredients?

Plain and simple, Indian food has lots of spices, my friends. That doesn’t mean it’s complicated. If you can measure 1/2 teaspoon of this spice, you can add 1/2 teaspoon of this other one. We gots this, my dear foodies!

Can I use other vegetables?

I really loved this mix of vegetables, but the veggies you use for this dish are up to you. You don’t have to follow the list of veggies I used. I do recommend you do not skip out on the peppers, onion, and garlic, but aside from that, the recipe is totally adjustable. Use the vegetables you have on hand (and the ones you prefer) to customize this recipe for your own tastes.

Easy Creamy Veggie Korma

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 5 1x

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Ingredients

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For the sauce:

• 1 medium yellow onion, peeled and coarsely chopped
• 3 cloves garlic
• 1-inch piece of ginger root, roughly chopped
• 1 jalapeno pepper, stemmed and seeded
• 1/4 cup cashews
• 1/2 cup water

For the korma:

• 1 Tablespoon grass fed butter or ghee
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon ground cardamom
• 1/2 cup light coconut milk
• 3/4 cup plain nonfat yogurt
• 1 Tablespoon brown sugar
• 1 small golden potato, diced
• 1 medium zucchini, diced
• 1/4 of a large head of cauliflower, cut into small florets
• 1 carrot, peeled and chopped
• 2 – 3 mini sweet peppers, chopped (or 1/2 of a red bell pepper)
• 5 – 10 cherry tomatoes or 2 small tomatoes, chopped
• 1 cup frozen peas
• Fresh ground black pepper, to taste

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Instructions

1. Put the onion, garlic, ginger, jalapeno, cashews and water in a small blender cup and blend until it’s a nice smooth puree.
2. Heat the butter (or ghee) in a large wok. While the butter is warming, measure out all the spices into a small bowl. Once hot, add the spices, stir and let the spices toast for a couple minutes or until fragrant. Stir in the pureed sauce, yogurt, brown sugar and all the veggies.
3. Reduce heat to a simmer, cover and cook for 10 minutes, then uncover, stir and cook for another 10 minutes or until all the veggies (including the potato) are fully cooked and tender.
4. Garnish with cilantro and roasted cashews and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Serving Size: About 1 cup