🍲 Vegetable Korma
Vegetable korma is a mild, creamy curry of mixed vegetables simmered in a sauce of onion, ground cashews, cream and fragrant garam masala. It is gently spiced rather than hot, with a smooth, slightly sweet and nutty sauce. It is served with basmati rice or flatbread and is a popular choice for those who prefer mild curries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g mixed vegetables (carrot, potato, peas, beans, cauliflower)
- 50 g cashews, soaked 20 minutes
- 100 ml cream
- 1 large onion, chopped
- 2 tsp garam masala
- 1 tbsp oil
- 1 tsp salt
- 200 ml water
Method
- Blend the soaked cashews with a little water into a smooth paste.
- Fry the onion in oil for 8 minutes until soft and golden, then add garam masala for 1 minute.
- Add the vegetables, salt and water; cover and simmer 12–15 minutes until tender.
- Stir in the cashew paste and cream and simmer 5 minutes more.
- Serve hot with rice or flatbread.
How to make it lighter
- Use half the cream and thin the sauce with water or vegetable stock.
- Load the pot with more low-calorie vegetables such as cauliflower and beans.
- Keep the rice portion to about 150 g cooked.
History
Korma traces back to the Mughal court kitchens of North India, where meat was braised in rich sauces of nuts and dairy; vegetable kormas are now standard in Indian homes and restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →