Vegetable Korma Curry Recipes

VEGGIE KORMA

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) and roughly chop the alliums.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil.
• Add the alliums, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the alliums are golden and softened, stirring frequently.
• Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
• Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
• Note the liquid level in the pan, then pour in the curry and white sauces, the chickpeas (juice and all, if using) and 750ml of water.
• Bring to the boil, then reduce the heat and simmer for 35 minutes.
• Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced - the liquid should return to the same level as in step 7.
• Stir in the yoghurt until just warmed through.
• Season to taste with lemon juice, salt and black pepper.

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.

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.

VEGETABLE KORMA CURRY

Steps:

• Heat butter/ghee/oil in a large wok style pan over medium-low heat.
• Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
• Mix in onion and garlic; increase temperature and saute until onion is near translucent.
• Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
• Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
• Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
• Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
• Serve over basamati rice and garnish with chopped cashews.
• Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.

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.