Korma Recipe Vegetarian: Easy and Delicious Indian Dish

When it comes to rich, creamy, and aromatic Indian dishes, vegetarian korma stands out as a delightful choice. This traditional Mughlai curry is known for its luscious sauce, which is both mildly spiced and packed with fragrant ingredients like nuts, yogurt, and coconut.

Perfect for those who love indulgent comfort food without the meat, this vegetarian version uses a medley of fresh vegetables simmered in a luscious sauce that’s both satisfying and nourishing. Whether you’re a seasoned cook or new to Indian cuisine, this recipe is approachable and guarantees a restaurant-quality dish at home.

This korma recipe is ideal for cozy family dinners or impressing guests with its vibrant flavors and creamy texture. It pairs beautifully with basmati rice or warm naan bread.

Plus, it’s versatile enough for you to customize with your favorite vegetables or add protein like paneer or tofu. Dive into this flavorful journey and enjoy a wholesome, comforting meal that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

This vegetarian korma recipe offers a perfect balance of spices and creaminess without overwhelming heat. The use of ingredients like cashews and coconut milk gives the sauce a rich, velvety texture that melts in your mouth.

It’s a great way to enjoy Indian flavors while keeping it wholesome and plant-based.

Moreover, this dish is incredibly flexible. You can use seasonal vegetables or whatever you have in your pantry, making it a great choice for reducing food waste.

It’s also a fantastic option for meal prepping since the flavors develop even more the next day.

If you enjoy recipes like this, be sure to check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore for more delicious Indian-inspired meals.

Ingredients

• 2 tablespoons vegetable oil or ghee for richer flavor
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, sliced (optional, for mild heat)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1/4 cup cashew nuts, soaked in warm water for 15 minutes
• 1/2 cup plain yogurt, whisked (use dairy-free yogurt for vegan)
• 1 cup coconut milk
• 2 medium potatoes, peeled and cubed
• 1 large carrot, sliced
• 1 cup green peas (fresh or frozen)
• 1 cup cauliflower florets
• Salt to taste
• Fresh cilantro for garnish
• 1 tablespoon lemon juice

Equipment

• Large heavy-bottomed pan or skillet
• Food processor or blender
• Measuring spoons and cups
• Sharp knife and chopping board
• Mixing bowl
• Wooden spoon or spatula

Instructions

1. Prepare the cashew paste: Drain the soaked cashews and blend them with 1/4 cup water until smooth and creamy. Set aside.
2. Sauté the aromatics: Heat oil or ghee in your pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add the finely chopped onions and cook until golden brown, about 8-10 minutes. Stir occasionally to avoid burning.
3. Add ginger, garlic, and chili: Stir in the minced garlic, grated ginger, and green chili slices. Cook for 2 minutes until fragrant.
4. Spice it up: Mix in coriander powder, turmeric, chili powder, and garam masala. Stir well to coat the onions and release the spices’ aroma, cooking for about 1 minute.
5. Add vegetables: Toss in the potatoes, carrots, cauliflower, and green peas. Stir to combine everything thoroughly with the spice mixture.
6. Pour in liquids: Add the whisked yogurt and coconut milk, stirring gently to avoid curdling. Then add the cashew paste, mixing everything into a creamy sauce.
7. Simmer the korma: Reduce the heat to low, cover the pan, and let the vegetables cook for 20-25 minutes or until tender. Stir occasionally to prevent sticking and ensure even cooking.
8. Season and finish: Add salt to taste and stir in the lemon juice to brighten the flavors. Adjust seasoning if necessary.
9. Garnish and serve: Sprinkle chopped fresh cilantro over the top before serving.

Tips & Variations

For a richer sauce, consider adding a splash of cream or coconut cream just before finishing the dish.

You can swap vegetables based on availability. Sweet potatoes, bell peppers, or green beans make excellent additions.

For added protein, try cubed paneer or tofu, lightly fried before adding to the korma.

To make this dish vegan, simply substitute the yogurt with a plant-based alternative like coconut yogurt or cashew yogurt and use oil instead of ghee.

For an even quicker version, you can prepare the korma using frozen mixed vegetables, reducing the cooking time significantly.

Nutrition Facts

Serving Suggestions

This vegetarian korma is perfect when served with fragrant basmati rice or warm, fluffy naan bread to soak up the creamy sauce. It also pairs wonderfully with Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes if you want to experiment with fusion meals.

For a lighter option, enjoy the korma with a side of roasted or steamed vegetables, or even a fresh cucumber raita to cool the palate.

If you’re looking for more vegetarian inspiration, check out our Vegetarian Swiss Chard Recipes for Healthy Meals for vibrant and nutritious dishes.

Conclusion

This vegetarian korma recipe is a wonderful addition to your cooking repertoire. Its rich, creamy texture combined with a subtle spice profile makes it an ideal dish for both special occasions and everyday meals.

The flexibility of using different vegetables and plant-based ingredients means you can tailor it to your taste and dietary needs.

Not only is this recipe delicious, but it’s also packed with nutrients and easy to prepare, making it perfect for busy weeknights or relaxed weekend cooking. Try it with your favorite sides, and don’t forget to explore more wholesome vegetarian recipes like our Instant Pot Vegetarian Recipes Indian Food Lovers Adore or the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish.

Enjoy the vibrant flavors and comforting warmth of this korma – your taste buds will thank you!

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