Veg Korma

Veg Korma vegetarian recipe

This Veg Korma is a creamy, super satisfying Indian curry. You'll love how the cashew-yogurt sauce coats every bite, perfect for a cozy weeknight.

Ingredients

  • 0.5 cup raw cashews
  • 0.25 cup warm water
  • 2 tablespoons ghee
  • 1 medium onion
  • 2 cloves garlic
  • 0.5 inch ginger
  • 1 medium potato
  • 1 medium carrot
  • 0.5 cup green peas
  • 1 cup cauliflower florets
  • 1 cup green beans
  • 0.5 cup full-fat Greek yogurt
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon salt
  • 0.25 teaspoon sugar
  • 0.5 cup water
  • 3 tablespoons fresh cilantro

Instructions

  1. Soak 0.5 cup raw cashews in 0.25 cup warm water for at least 20 minutes. This will help them blend into a smooth paste.
  2. Peel and finely dice 1 medium onion. Peel and finely chop 2 cloves garlic. Peel and grate 0.5 inch ginger.
  3. Peel and cut 1 medium potato and 1 medium carrot into 0.5 inch cubes. Wash 1 cup cauliflower florets and cut into small pieces. Wash and chop 1 cup green beans into 0.5 inch pieces. Thaw 0.5 cup green peas if frozen.
  4. In a medium pot or large pan, heat 2 tablespoons ghee over medium heat. Add the diced onion and cook, stirring occasionally, until it turns light golden brown, about 5-7 minutes.
  5. Add the finely chopped garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly.
  6. Drain the soaked cashews and blend them with 0.5 cup full-fat Greek yogurt in a small blender until a smooth paste is formed. Add a tiny splash of water if needed to help it blend.
  7. Add 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala to the pot with the onions. Cook for 30 seconds, stirring constantly, until fragrant.
  8. Add the cubed potato pieces, cubed carrot pieces, cauliflower florets, and chopped green beans to the pot. Stir well to coat the vegetables with the spices. Add 0.5 cup water, cover the pot, and cook for 8-10 minutes, or until the vegetables are almost tender.
  9. Stir in the cashew-yogurt paste, 0.5 teaspoon salt, 0.25 teaspoon sugar, and 0.5 cup green peas. Mix everything gently. Cook uncovered for another 5-7 minutes, stirring occasionally, until the sauce thickens and the vegetables are fully cooked.
  10. Chop 3 tablespoons fresh cilantro. Garnish the Veg Korma with the fresh cilantro before serving. Serve hot with rice or Indian bread.

View the interactive Veg Korma recipe