For another warming vegetarian curry, try this delicious coconut lentil curry. [convertkit form=1656505] Korma is a delicious Indian curry characterized by a rich and creamy sauce made from a blend of aromatic spices, with yogurt, nuts, coconut milk, and an assortment of vegetables. Its flavor-packed sauce has made it a beloved dish around the world. This vegetable korma recipe uses a variety of fresh veggies, but you can also add tofu, or for a meat version, chicken or another preferred protein.
Vegetables: Potatoes, onion, cauliflower, and carrots provide a variety of nutrients, flavors, and textures, making the dish hearty and satisfying. Oil: For sauteing the vegetables. Garlic and ginger: For depth of flavor and aroma. Tomato paste: Adds depth and a subtle tang to the sauce, complementing the richness of other ingredients. Spices: Curry powder, garam masala, cumin, coriander, turmeric, cardamom, ground cloves, fennel, fenugreek, and chili flakes create an aromatic spice profile. Sea salt: Enhances all the other flavors. Coconut milk: Provides a creamy consistency for the korma sauce. Cashews: Contributes a creamy and nutty flavor. Lemon juice: Adds a burst of citrusy freshness, brightening the dish. Yogurt: Introduces a tangy element and a creamy texture, balancing the spices. Use vegan yogurt if you’re vegan. Brown sugar: Sweetens the sauce to round out the flavors. Use coconut sugar or honey for paleo. Toppings: Use any or all! Cashews, cilantro, lemon, and raisins work well.
For some Indian inspired appetizers, start the meal with some curried carrots or turmeric cauliflower. If you’re making a spread of warming curries, serve this vegetable korma alongside our eggplant curry with chickpeas and tofu. Finish the meal off with a mango chia pudding for dessert.
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