Vegetable Korma

- Serves 4

​Dive into the creamy goodness of our Vegetable Korma and let your taste buds do a happy dance! This dish is a colorful carnival of veggies, swirled in a velvety sauce made with ripe tomatoes, caramelized onion and a secret blend of spices that'll keep you guessing. It's healthy, hearty, and so delicious that even meat eaters will be coming back for seconds. Perfect with a fluffy naan, crispy prata or some steaming basmati rice. Who knew eating your veggies could be this indulgent?
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Quick and easy recipe video on Instagram

Ingredients Vegetables

​¼ cauliflower, cut into small florets
2-3 okra, cut into 1” diagonal pieces
2-3 French beans, chopped into 1” pieces
½ carrot, cut into strips
1/3 cup frozen green peas
10 white button mushrooms, cooked and halved
15 large cashews
1-2 tablespoons coconut or olive oil, for frying
 
Sauce:
3 tablespoons coconut oil or ghee
200g red onion, cut into large cubes
2 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
1 fresh bird’s eye chili, finely chopped
15 large cashews
400g canned Italian tomatoes, chopped
1/4 teaspoon turmeric powder
1/4 teaspoon or to taste red chili powder
1 tablespoon coriander powder
1 teaspoon salt
1/2 teaspoon garam masala powder
2-3 tablespoons Kasuri methi (dried fenugreek leaves), toasted in a dry pan, then crushed
1/2 cup cream or coconut milk
1 tablespoon butter, for garnish - optional

Recipe
Prep Vegetables:
  1. ​Heat 1-2 tablespoons oil in wok on medium heat; fry cauliflower florets for a few minutes until lightly golden. Set aside.
  2. Add more oil if necessary, and fry okra until lightly brown; set aside.
  3. Prep the rest of the vegetables and set aside.

Making Sauce:
  1. Heat oil/ghee in a large saucepan on medium heat; add onions, and fry until onions turn lightly golden brown. Add ginger, garlic, chili, and cashews – cook for a few more minutes until cashews are lightly golden.
  2. Add tomatoes and mix well. Using a hand blender, puree sauce until smooth.
  3. Add turmeric powder, chili powder, coriander powder and salt. Mix well and bring it to a boil. 
  4. Cook for about 10 minutes on medium flame until spices start releasing their oils. Add 1/2 cup water, stir well and bring to the boil. Add carrots, cover and cook on low heat for 10 minutes, before adding other vegetables, and cashews. Increase heat and bring to the boil again.
  5. Reduce heat to low flame, cover and cook for another 5-7 minutes until vegetables are cooked.
  6. Finally add garam masala powder, toasted kasuri methi leaves (crush between your fingers), and cream. Stir well.
  7. Garnish with butter. Serve hot with prata.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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