Vegetable Korma Curry Recipe

Name: Vegetable Korma Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2 tablespoons ghee or 2 tablespoons peanut oil; 1 tablespoon your favorite curry powder; 1 teaspoon hot curry powder (if you like your curry spicy) (optional); 1 tablespoon garam masala; 1/2 ground cumin, to taste (optional); 1/2 teaspoon ground nutmeg; 1/2 teaspoon good quality cinnamon (Ceylon preferred, but Vietnamese is okay); 1 onion, sliced in wedges; 4 cloves garlic, minced; 1 (14 ounce) can chopped tomatoes, with juice; 1 (4 ounce) can chopped mild chiles, with juice; 2 cups vegetable broth; 2 medium white potatoes, peeled and cubed; 3 cups cauliflower florets; 2 carrots, peeled, halved and sliced; 2 cups fresh green beans, cut into 1 inch pieces (see note below); 1 tablespoon chopped fresh cilantro; 1 red bell pepper, seeds removed and sliced; 1 (13 1/2 ounce) can coconut milk (not low fat, please); 1 teaspoon smooth cashew butter (or more, to taste); 1 cup plain yogurt; salt, to taste; 1 tablespoon chopped cashews, to garnish

Servings: persons

2 2 tablespoons ghee or 2 tablespoons peanut oil
1 tablespoon your favorite curry powder
1 teaspoon hot curry powder (if you like your curry spicy) (optional)
1 tablespoon garam masala
1/2 ground cumin, to taste (optional)
1/2 teaspoon ground nutmeg
1/2 teaspoon good quality cinnamon (Ceylon preferred, but Vietnamese is okay)
1 onion, sliced in wedges
4 cloves garlic, minced
1 (14 ounce) can chopped tomatoes, with juice
1 (4 ounce) can chopped mild chiles, with juice
2 cups vegetable broth
2 medium white potatoes, peeled and cubed
3 cups cauliflower florets
2 carrots, peeled, halved and sliced
2 cups fresh green beans, cut into 1 inch pieces (see note below)
1 tablespoon chopped fresh cilantro
1 red bell pepper, seeds removed and sliced
1 (13 1/2 ounce) can coconut milk (not low fat, please)
1 teaspoon smooth cashew butter (or more, to taste)
1 cup plain yogurt
salt, to taste
1 tablespoon chopped cashews, to garnish

1
Heat butter/ghee/oil in a large wok style pan over medium-low heat.
2
Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
3
Mix in onion and garlic; increase temperature and saute until onion is near translucent.
4
Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
5
Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
6
Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
7
Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
8
Serve over basamati rice and garnish with chopped cashews.
9
Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 2 tablespoons ghee or 2 tablespoons peanut oil, 1 tablespoon your favorite curry powder, 1 teaspoon hot curry powder (if you like your curry spicy) (optional), 1 tablespoon garam masala, and more.

Yes, Vegetable Korma Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Korma Curry

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