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–+ servings
Bowl of creamy vegetable korma with carrots, potatoes, peas, cauliflower, and cilantro garnish

Vegetable Korma

A creamy and aromatic Indian curry made with mixed vegetables and a rich cashew-based sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup cashews soaked in warm water for 15 minutes
  • 1 cup water
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
For the Vegetables
  • 2 tbsp oil
  • 1 onion chopped
  • 2 cups mixed vegetables carrots, potatoes, peas, cauliflower
  • 1/4 cup heavy cream
  • salt to taste

Equipment

  • Large skillet
  • Blender

Method
 

  1. Blend soaked cashews with water, ginger-garlic paste, garam masala, turmeric, and coriander powder into a smooth paste.
  2. Heat oil in a skillet and sauté onions until translucent.
  3. Add mixed vegetables and cook for 5 minutes.
  4. Pour the cashew paste into the skillet and stir well.
  5. Simmer for 15 minutes until vegetables are tender.
  6. Stir in heavy cream and salt. Cook for 2 more minutes.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 8gFat: 22gSaturated Fat: 6gCholesterol: 20mgSodium: 150mgPotassium: 450mgFiber: 6gSugar: 5gVitamin A: 120IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Serve with basmati rice or naan bread.

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