Veg Korma Recipe

Vegetarian Vegetable Korma The Endless Meal

WebJun 13, 2016 · Korma is a delicious Indian curry characterized by a rich and creamy sauce made from a blend of aromatic spices, with yogurt, nuts, …

Rating: 4.7/5(100)
1. Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
2. While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
3. Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.
4. Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

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Easy Vegetable Korma Nora Cooks

WebFeb 16, 2022 · This Vegetable Korma recipe is rich and creamy with plenty of spices. Made with cashews and coconut milk and ready to enjoy in 30 …

1. Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling. (You can also boil the cashews for 5 minutes in a small pot)
2. Boil the vegetables: Add the carrots, potatoes and cauliflower to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.
3. While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.
4. Transfer the puree to a large saucepan (big enough to hold all the vegetables when they're done cooking!) with 2-3 tablespoons of olive oil, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently. Now add all the spices (garam masala, curry powder, coriander and turmeric) and stir, cooking for 2-3 minutes until fragrant.

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Creamy Vegan Vegetable Korma Connoisseurus Veg

WebApr 17, 2023 · This vegan korma is rich, creamy and comforting! Tastes like it came from your favorite Indian restaurant — but is easy to make at home.

1. Place the tomatoes, onion, garlic and ginger into a blender or food processor. Puree until smooth, stopping to scrape down the sides of bowl as needed.
2. Transfer the tomato mixture to large saucepan. Add the coconut milk, garam masala, paprika, lemon juice, chili paste or hot sauce, salt and pepper. Taste-test and add sugar if needed. Stir to blend and place over medium-high heat. Add the cauliflower and chickpeas and bring to a simmer. Lower heat and allow to simmer, uncovered, until cauliflower is tender-crisp, 15-20 minutes, stirring occasionally.
3. Add peas and zucchini. Continue to simmer, stirring occasionally, until zucchini and cauliflower are tender, about 5 minutes more.
4. Divide onto plates or bowls and top with cashews and cilantro. Serve with rice.

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