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Easy Vegetable Korma Recipe: Creamy & Authentic

Creamy Vegetable Korma

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 cup Potatoes peeled and diced
  • 1/2 cup Carrots peeled and diced
  • 1/2 cup Green Peas fresh or frozen
  • 1/4 cup Raw Cashews soaked in warm water
  • 1/2 cup Coconut Milk full fat recommended
  • 1 whole Onion finely chopped
  • 1 whole Tomato chopped
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 2 tbsp Vegetable Oil
  • 1 cup Water
  • 1 tsp Salt to taste
  • 2 tbsp Fresh Cilantro chopped for garnish

Instructions
 

  • Soak the raw cashews in warm water for 15 minutes, then blend with the coconut milk until perfectly smooth to create the creamy base.
  • Heat the vegetable oil in a large heavy-bottomed pan over medium heat. Add the finely chopped onions and saute for 5 to 7 minutes until golden brown.
  • Stir in the ginger-garlic paste and chopped tomatoes. Cook until the tomatoes break down completely and the oil begins to separate from the mixture.
  • Add the turmeric powder, coriander powder, and garam masala. Stir continuously for 1 minute to lightly toast the spices and release their aroma.
  • Add the diced potatoes, carrots, green peas, water, and salt. Bring the mixture to a gentle boil, then cover and simmer for 15 minutes until all vegetables are fork-tender.
  • Reduce the heat to low. Stir in the blended cashew-coconut sauce and simmer for an additional 3 to 5 minutes, ensuring it does not come to a hard boil.
  • Remove from heat, garnish with fresh chopped cilantro, and serve hot alongside steamed basmati rice or warm naan bread.