Vegetable Korma
A creamy, mildly spiced Indian curry where tender vegetables mingle with a cashew-coconut sauce that’s rich without being heavy. Aromatic whole spices and a short simmer build deep flavor while the sauce stays silky and comforting.
2 tbsp vegetable oil
1 tbsp butter
1 tsp cumin seeds
1 bay leaf
1 cup onion, finely chopped
3 clove garlic, minced
1 tbsp fresh ginger, grated
1 green chili, finely chopped, optional
2 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 tsp ground cumin
1 tbsp tomato paste
1 cup cashews, soaked in hot water 15 minutes and drained
1 can coconut milk
1 cup plain yogurt, room temperature
1 ½ cup mixed vegetables, cut to bite-size (carrot, cauliflower, peas, potato mix)
½ cup frozen peas
½ cup vegetable broth
1 tsp salt
½ tsp sugar
1 tbsp lemon juice
¼ bunch fresh cilantro, chopped for garnish
1 tsp kasuri methi, crushed, optional
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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