Tag Archives: Vegetable Korma

Vegetable Korma via The Endless Meal

My sister and niece came for dinner the other day and I wanted something vegan AND delicious. I know they both love curry so this was a great find. I’ve checked out numerous recipes but picked this one mainly because it’s chock-a-block full of veggies, and it was simple. I loved that you could add yogurt to the recipe as well which I did for the vegetarians in the group. I’m not a picture taker but trust me this was fantastic. I’m a fan and would easily make this again. I got this via The Endless Meal which just so happens to based out of Vancouver which is where I’m located.

{Photo Credit: Endless Meal}

Vegetarian-Korma-NEW

Prep the VEG

2 medium potatoes, cut into small, bite-sized pieces (I didn’t use this)
4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well) (I left out the corn and bell peppers and added spinach instead)
FOR THE VEGETARIAN KORMA SAUCE:

1 tablespoon oil
1 large onion, chopped
1 – 2″ piece of ginger, peeled and chopped
4 garlic cloves, smashed with the back of a knife
1 – 5.5-ounce can of tomato paste
1 tablespoon each: curry powder and garam masala
1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom
1/2 teaspoon each: ground cloves, fennel, fenugreek and chili flakes
1 – 400ml can of coconut milk
1/2 cup cashews
2 tablespoons lemon juice
1/2 cup yogurt (omit or use vegan yogurt for vegan)
1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
Top with any or all: cashews, cilantro, lemon, and raisins

INSTRUCTIONS

Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.
Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

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Filed under Asian - Curries, Recipes