Vegetable Korma
- Serves:
- 2-3
- Cooking Time:
- 45 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, options for Vegan and Nut Free
- Print Recipe:
- 500 grams mixed vegetables of your choice, cubed (potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas)
- 1 tablespoon Spice Zen Korma spice blend (adjust to taste)
- 2 medium onions pureed
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 3 tablespoon yoghurt whipped (or dairy-free yoghurt for lactose-free or vegan)
- 2 tablespoon cashew paste (optional pepita/ poppy seed paste or omit for nut-free)
- ½ cup water (adjust for desired consistency)
- 3 tablespoon ghee (clarified butter), (optional oil for lactose-free or vegan)
- 4-5 strands of saffron (optional)
- ¼ teaspoon Garam Masala to garnish (optional)
- Fresh coriander chopped to garnish
- Toasted almonds chopped to garnish (omit for nut-free)
- ¾ teaspoon Salt (adjust to taste)
- Heat a heavy base pan over medium heat with ghee/ oil. Add the pureed onion and sauté till they are golden, add ginger and garlic paste and sauté for 3-4 minutes. Add Spice Zen Korma spice blend and sauté.
- Reduce the heat to low and stir in the whipped yoghurt slowly in batches. Add cashew paste (omit for nut-free), saffron to the sauce and stir it for another 3-4 minutes.
- Add the vegetables to the sauce and stir it to cover the vegetables with the sauce. Add water and salt and cover the pan and cook the vegetables on a low heat for 10 minutes or till they are cooked.
- Adjust the water for the desired consistency and simmer the curry on a low heat for another 3-4 minutes till ghee or oil rises to the top and gives a beautiful colour to the sauce.
- Garnish with Garam Masala, chopped coriander and toasted almonds (omit for nut-free). Serve hot with roti, naan or rice.
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- 500 grams mixed vegetables of your choice, cubed (potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas)
- 1 tablespoon Spice Zen Korma spice blend (adjust to taste)
- 2 medium onions pureed
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 3 tablespoon yoghurt whipped (or dairy-free yoghurt for lactose-free or vegan)
- 2 tablespoon cashew paste (optional pepita/ poppy seed paste or omit for nut-free)
- ½ cup water (adjust for desired consistency)
- 3 tablespoon ghee (clarified butter), (optional oil for lactose-free or vegan)
- 4-5 strands of saffron (optional)
- ¼ teaspoon Garam Masala to garnish (optional)
- Fresh coriander chopped to garnish
- Toasted almonds chopped to garnish (omit for nut-free)
- ¾ teaspoon Salt (adjust to taste)
- Heat a heavy base pan over medium heat with ghee/ oil. Add the pureed onion and sauté till they are golden, add ginger and garlic paste and sauté for 3-4 minutes. Add Spice Zen Korma spice blend and sauté.
- Reduce the heat to low and stir in the whipped yoghurt slowly in batches. Add cashew paste (omit for nut-free), saffron to the sauce and stir it for another 3-4 minutes.
- Add the vegetables to the sauce and stir it to cover the vegetables with the sauce. Add water and salt and cover the pan and cook the vegetables on a low heat for 10 minutes or till they are cooked.
- Adjust the water for the desired consistency and simmer the curry on a low heat for another 3-4 minutes till ghee or oil rises to the top and gives a beautiful colour to the sauce.
- Garnish with Garam Masala, chopped coriander and toasted almonds (omit for nut-free). Serve hot with roti, naan or rice.
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