Creamy Indian Vegetable Korma Recipes

CREAMY VEGGIE KORMA

Creamy veggie korma image

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Provided by Good Food team

Time 45m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
3 cardamom pods, bashed
2 tsp each ground cumin and coriander
½ tsp ground turmeric
1 green chilli, deseeded (if desired) and finely chopped
1 garlic clove, crushed
thumb-size piece ginger, finely chopped
800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped
300-500ml hot vegetable stock
200g frozen peas
200ml yogurt
2 tbsp ground almonds (optional)
½ small raw chicken breast per portion
toasted flaked almonds, chopped coriander, basmati rice or naan bread

Steps:

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium

CREAMY INDIAN VEGETABLE KORMA RECIPE

Creamy Indian Vegetable Korma Recipe image

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Provided by The Wanderlust Kitchen

Categories Main Dish

Time 40m

Number Of Ingredients 21

Ingredients

1 medium yellow onion (peeled and halved)
3 cloves garlic (peeled)
1 1-inch piece ginger root, roughly chopped
1 jalapeno pepper (stemmed and seeded)
1/4 cup raw cashews
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
2 small tomatoes (diced)
1/2 cup canned (unsweetened full-fat coconut milk)
3/4 cup plain yogurt
1 1/2 teaspoons brown sugar
1 medium waxy potato (peeled and diced)
1 cup frozen peas and carrot mix
1 cup chopped fresh green beans

Steps:

Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 33 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 3 mg, Sodium 349 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 7 g

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

VEGETABLE KORMA

Vegetable Korma image

A creamy vegetarian Indian dish. This is also great with lamb if you don't need it to be vegetarian. Adapted from The Classic 1000 Indian Recipes.

Provided by Aariq Skought

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 onion, chopped
1 inch ginger, peeled
5 garlic cloves
2 green chilies (seranno)
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3 tablespoons oil or 3 tablespoons ghee
assorted vegetables, such as bell pepper, asparagus, mushrooms, zucchini, potato
salt
1 cup plain yogurt
1/3 cup water
1/8 cup cashew nuts
1/8 cup pine nuts (optional. you can use all cashews)
2 tablespoons chopped fresh cilantro

Steps:

Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
Add the ground spices and mix.
Chop half the nuts to a fine paste with a food processor, set aside.
Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
Add nuts, nut paste, and other veggies as cooking times dictate.
Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
Garnish with cilantro and serve over rice.

Nutrition Facts : Calories 143.1, Fat 11.7, SaturatedFat 2.2, Cholesterol 5.3, Sodium 41.2, Carbohydrate 8.1, Fiber 1.2, Sugar 3.7, Protein 3.1

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