Vegetable Korma
Rated 4.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 Minutes
Dietary Information
Gluten-Free, Lactose-Free (adaptable), Vegan (adaptable), Nut-Free (adaptable), Soy-Free
A classic North Indian vegetable korma made with Spice Zen Korma Spice Blend, where mixed vegetables are cooked in a smooth, creamy sauce of onion and yoghurt. Finished with cashew for richness and gentle warmth, this is a delicious and easy-to-cook curry. Serve with naan, roti or rice for a satisfying meal.
Ingredients
Vegetables
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700-750 g mixed vegetables, cubed(potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas)
Korma Sauce
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2 tbsp ghee(or Spice Zen Sunflower Oil for lactose-free or vegan option)
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2 medium onions, pureed
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1 tsp ginger paste
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1 tsp garlic paste
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1 tbsp Spice Zen Korma Spice Blend
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3 tbsp plain full-fat yoghurt, whipped (or dairy-free yoghurt for lactose-free or vegan option)
-
2 tbsp cashew paste (soak 40 g cashews in 40 ml warm water, then blend smooth) (optional; see nut-free alternatives)
-
½ cup water, as needed
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¾ tsp salt, or to taste
-
4–5 strands saffron (optional)
To Finish & Garnish
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¼ tsp Spice Zen Garam Masala (optional)
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Fresh coriander, chopped
-
Toasted almonds, chopped (optional)
Directions
Heat ghee or Spice Zen Sunflower Oil in a pan over medium heat. Add onion puree and cook until reduced and lightly golden.
Add ginger, garlic and Spice Zen Korma Spice Blend and cook briefly until aromatic.
Reduce heat to low and stir in whipped yoghurt gradually, mixing continuously until smooth.
Add cashew paste and saffron, if using, and cook for 2–3 minutes until the sauce thickens slightly.
Add vegetables, salt and water. Stir to coat well, then cover and cook on low heat for about 10 minutes, until vegetables are tender.
Adjust consistency with a little extra water if needed and simmer uncovered for a further 3–4 minutes, until oil or ghee rises to the surface.
Finish with garam masala, if using, and remove from heat.
Garnish with fresh coriander and toasted almonds if desired. Serve hot with roti, naan or rice.
Recipe Note
Vegan Option
Use dairy-free yoghurt and Spice Zen Sunflower Oil instead of ghee.
Nut-Free Options
Replace cashew paste with 2 tbsp pepita (pumpkin seed) paste
Low-FODMAP Adaptation
Omit onion and garlic. Use garlic-infused Spice Zen Sunflower Oil and increase ginger slightly for aroma. Choose low-FODMAP vegetables such as carrots, pumpkin, zucchini and beans.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
