Authentic Vegetarian Korma Recipe Made Easy and Delicious

Vegetarian korma is a rich, creamy, and aromatic dish that represents the pinnacle of Indian vegetarian cuisine. This authentic vegetarian korma recipe brings together a medley of fresh vegetables simmered in a luscious sauce made from ground nuts, fragrant spices, and coconut milk or cream.

Perfect for special occasions or a comforting weeknight meal, korma is beloved for its delicate balance of flavors and its luxurious texture. Whether you are a seasoned cook or new to Indian dishes, this recipe will guide you through the process of creating an impressive and deeply satisfying meal right in your own kitchen.

In this post, you’ll learn how to make an authentic vegetarian korma from scratch, including the secrets to the perfect spice blend and the best vegetables to use. Along the way, you’ll find handy tips, variations to suit your taste, and serving suggestions that will elevate your dining experience.

Ready your spice jars and get ready to impress your family and friends with this timeless classic!

Why You’ll Love This Recipe

This vegetarian korma recipe stands out for its authenticity and depth of flavor. It uses traditional Indian spices like cardamom, cloves, and cinnamon combined with creamy coconut milk and ground cashews to create a sauce that is both rich and delicate.

The vegetable medley adds vibrant colors and textures, making the dish visually stunning as well as tasty.

Not only is this dish vegetarian, but it can also be made vegan easily by substituting yogurt or cream with coconut alternatives. It’s a crowd-pleaser that works wonderfully with basmati rice or warm naan bread.

Plus, it’s a great way to enjoy a comforting, restaurant-quality Indian meal at home without much fuss.

Ingredients

• 2 tablespoons vegetable oil (or ghee for more richness)
• 1 large onion, finely sliced
• 4 garlic cloves, minced
• 1 inch piece ginger, grated
• 1 large tomato, pureed or finely chopped
• 1 cup mixed vegetables (carrots, peas, potatoes, cauliflower, green beans)
• 1/4 cup cashew nuts, soaked in warm water
• 1/2 cup coconut milk (or heavy cream/yogurt for non-vegan)
• 1 teaspoon cumin seeds
• 2 green cardamom pods
• 4 cloves
• 1 small cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• Water as needed

Equipment

• Large skillet or deep pan
• Blender or food processor
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons and cups
• Serving bowl

Instructions

1. Prepare the cashew paste: Drain the soaked cashews and blend them with 1/4 cup water until smooth. Set aside.
2. Heat the oil: In a large skillet, warm the vegetable oil over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for about 1 minute until fragrant.
3. Sauté onions, garlic, and ginger: Add the sliced onions and cook until golden brown, about 6-8 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
4. Add tomato and spices: Stir in the pureed tomato, turmeric, coriander powder, chili powder, and salt. Cook until the oil begins to separate from the mixture, about 5 minutes.
5. Add vegetables: Toss in your mixed vegetables and stir to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
6. Pour cashew paste and coconut milk: Add the smooth cashew paste and coconut milk to the pan. Mix well and add water as needed to reach your desired consistency.
7. Simmer: Cover and simmer the korma on low heat for 15-20 minutes or until the vegetables are tender and the flavors are well combined.
8. Finish with garam masala: Stir in the garam masala and cook for another 2 minutes.
9. Garnish and serve: Remove from heat, sprinkle with fresh cilantro, and serve hot with basmati rice or naan bread.

Tips & Variations

For a richer korma, use ghee instead of vegetable oil and add a splash of heavy cream at the end.

To make it vegan, substitute the cream or yogurt with coconut milk or almond milk.

Add protein by including paneer cubes or cooked chickpeas for a heartier meal.

Spice it up by adding fresh green chilies or increasing chili powder.

For a nut-free version, replace cashews with sunflower seeds or omit them altogether.

Nutrition Facts

Serving Suggestions

Vegetarian korma pairs beautifully with steamed basmati rice or fluffy naan bread, both of which soak up the rich sauce perfectly. For an elegant meal, serve it alongside a cucumber raita or a mango chutney to add a cool, sweet contrast.

For a complete feast, consider adding a simple Indian salad of sliced onions, tomatoes, and lemon wedges. If you want to explore more Indian-inspired dishes, check out my Half Runner Beans Recipe or the Kodiak Banana Muffins Recipe for a sweet finish.

Conclusion

This authentic vegetarian korma recipe is a fantastic way to enjoy a traditional Indian dish that’s both flavorful and nourishing. The combination of aromatic spices, creamy cashew and coconut sauce, and fresh vegetables creates a meal that’s sure to impress both vegetarians and meat-eaters alike.

Whether you’re cooking for a special occasion or a cozy dinner at home, this recipe provides a wonderful balance of comfort and elegance. Don’t forget to pair it with warm naan or fragrant basmati rice and explore other delicious recipes like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the Glazed Twist Donut Recipe for delightful desserts.

Happy cooking and enjoy your delicious, authentic vegetarian korma!

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