Easy Vegetable Korma Recipes

CREAMY VEGGIE KORMA

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.

VEG KURMA | VEGETABLE KORMA RECIPE

Steps:

• Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
• Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
• Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
• Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
• Fry ginger garlic paste until the raw smell goes off.
• Next saute tomatoes with salt until mushy and soft.
• Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.
• Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
• Drain the water from potatoes and add them to the pot.
• Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
• Cook until the veggies are cooked. Garnish with coriander leaves.
• Serve veg kurma with chapati, pulao or biryani.
• Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
• Next add onions and chili. saute for 3 mins.
• Add ginger garlic and saute for 30 seconds.
• Next add tomatoes and salt. Saute for 1 minute.
• Move the onions and tomatoes to one side. Add the potatoes to the other side.
• Cover with an external lid and cook for 1 to 2 minutes.
• Saute all of these for 1 to 2 minutes.
• Add in all the spice powder and saute for 30 to 60 seconds.
• Press CANCEL button and add the coconut paste.
• Add the rest of the veggies and mix well.
• Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
• Taste the water and add more salt if needed.
• Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
• Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
• After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
• Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.

EASY VEGETABLE KORMA

Steps:

• Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling.
• Boil the vegetables: Add the carrots, potatoes, cauliflower and green beans to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.
• While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.
• Transfer the puree to a large saucepan (big enough to hold all the vegetables when they're done cooking!) with 2-3 tablespoons of olive oil, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently. Now add all the spices (garam masala, curry powder, coriander, turmeric and cayenne pepper) and stir, cooking for 2-3 minutes until fragrant.
• Drain the cashews. Add the cashews and the can of coconut milk to your blender (no need to rinse it out from the tomatoes), and blend until smooth. Pour the cashew/coconut mixture into the pan with the tomato puree.
• Add the frozen peas, stir and cook for a minute. Now add the cooked carrots, potatoes, cauliflower and green beans. Stir until combined and warm, about 5 minutes. Add salt to taste.
• Serve with cooked basmati rice, chopped cilantro and vegan naan. Enjoy!

VEGETARIAN KORMA

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.