Baked Vegan Korma Recipes

VEGETARIAN KORMA

Vegetarian Korma image

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Provided by YAKUTA

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 ½ tablespoons curry powder
1 cup frozen green peas
½ green bell pepper, chopped
½ red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish

Steps:

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 41.3 g, Cholesterol 81.5 mg, Fat 31.1 g, Fiber 8.4 g, Protein 8.6 g, SaturatedFat 15.3 g, Sodium 1433.9 mg, Sugar 9.3 g

INSTANT POT® VEGAN KORMA

Instant Pot® Vegan Korma image

Spicy and flavorful vegan korma made in an Instant Pot®. There is a bit of preparation as with any korma, but cooking time is reduced, which helps free up time in the kitchen as well as saving the integrity of the ingredients. The result is a dish with larger pieces of vegetables you can sink your teeth into. This is best served with naan bread or brown basmati rice.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 30

Ingredients

1 red onion, quartered, divided
1 green bird's eye chile pepper, stemmed
½ cup water, divided
¼ cup raw cashews
2 cloves garlic
2 tablespoons tomato paste
1 (1 inch) piece fresh ginger
5 whole cloves
3 green cardamom pods
1 black cardamom pod
1 bay leaf
1 teaspoon cumin seeds
¼ teaspoon whole black peppercorns
¼ teaspoon ground coriander
¼ inch cinnamon stick
¼ cup light vegetable oil
8 ¾ ounces cauliflower, cut into large pieces
5 ¼ ounces broccoli, cut into large pieces
2 tomatoes, cut into large chunks
1 cup canned chickpeas (garbanzo beans), drained with liquid reserved
1 carrot, sliced
1 red bird's eye chile pepper, chopped
½ tablespoon garam masala
½ teaspoon ground turmeric
¼ teaspoon chili powder
1 cup baby spinach leaves
1 cup full-fat coconut milk
½ cup vegan yogurt
2 ounces roasted cashews, chopped
½ cup chopped fresh cilantro

Steps:

Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 45 g, Fat 38.7 g, Fiber 11.8 g, Protein 12.9 g, SaturatedFat 15.7 g, Sodium 449.1 mg, Sugar 8.3 g

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