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.
0 Reviews Hide Reviews Show Reviews
- 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.
Related Products
Korma Spice Blend
Divine, rich, creamy and fragrant, Korma is a traditional Indian dish for the royalty, originating from the royal courts of the Mughals in the Indian subcontinent. Korma is a meat or vegetable...
Vegan Tofu & Vegetable Curry (in Butter Chicken blend)
½ cup broccoli florets ½ cup chopped green beans 1 red capsicum, cubed 1 pack fresh firm tofu 1 tablespoon Spice Zen Butter Chicken Spice Blend 1 medium onion, pureed 1...
Chicken Korma
500 grams chicken, diced 1-1½ tablespoon Spice Zen Korma spice blend (adjust to taste) 2 medium onions pureed 1 teaspoon Ginger paste 1 teaspoon Garlic paste 3 tablespoon plain...
Vegetable Fried Rice with Egg
3 free-range eggs lightly whisked (omit for vegan) 4 tablespoon cooking oil 1 medium-size onion (preferably red), finely diced 2 cups vegetables of choice, diced (e.g. red capsicum, carrot,...
Customers Also Viewed
Chicken Korma
500 grams chicken, diced 1-1½ tablespoon Spice Zen Korma spice blend (adjust to taste) 2 medium onions pureed 1 teaspoon Ginger paste 1 teaspoon Garlic paste 3 tablespoon plain...
Korma Spice Blend
Divine, rich, creamy and fragrant, Korma is a traditional Indian dish for the royalty, originating from the royal courts of the Mughals in the Indian subcontinent. Korma is a meat or vegetable...
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Vegan Tofu & Vegetable Curry (in Butter Chicken blend)
½ cup broccoli florets ½ cup chopped green beans 1 red capsicum, cubed 1 pack fresh firm tofu 1 tablespoon Spice Zen Butter Chicken Spice Blend 1 medium onion, pureed 1...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Butter Chicken Spice Blend
Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in northern India’s Punjab region, butter chicken is traditionally made with marinated...
Mung Dal
1 cup Spice Zen Dehulled Mung lentil 2 tablespoon Olive oil or Ghee 1 cup Water 1 large Onion, diced ¾ cup diced Carrot (or other vegetables to your liking) 1.5 tablespoon Tomato...
Vegan Panang Curry
500 grams vegetables of your choice (red capsicum, beans and carrots), diced 100 grams fried or hard Tofu, cubed 400 ml coconut cream (or 140 ml cream and 260 ml milk) 2 tablespoon cooking...
Vegan Thai Mussaman Curry
500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice) 300 ml coconut cream 100 grams fried Tofu, sliced 2 tablespoon rice bran oil 1½...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Sambar
1 cup Split Pigeon Pea (also called Toor or Arhar) lentil 1 medium onion, finely chopped 1 teaspoon Ginger paste (optional substitute with ½ tsp Spice Zen Fresh Ground Dried Ginger) 1...
Chickpea & Lentil Spice Blend
A healthy, heart-warming intricate mixture of curry spices with an earthy, tart, tangy, spicy and fragrant finish, our Chickpea & Lentil Blend consists of 18 organic spices, all individually...
