How is korma different from curry?

Korma is a type of curry that is made with milder spices and has a creamy cashew-based sauce. Many other Indian curries have a stronger and bolder taste and may or may not be creamy

Korma sauce is a creamy curry sauce that originated in Nothern India . It's not spicy compared to some other curries, so is a great option if you're looking for a more mild curry sauce. The base of a korma sauce is made from pureéd cashews and spices and sometimes is made with coconut milk. In this recipe, the korma sauce is made with cashew milk that is made by blending cashews with water. This gives the sauce a very creamy texture!

Is Korma good for your health?

Yes. Vegetable korma is a healthy meal that is packed with vegetables, protein and fiber making it part of a balanced diet.

Can I make vegetable korma without cashews?

Absolutely! If you want to make a nut-free Vegetable Korma then just skip out on making the cashew cream and use 1 1/2 cups of coconut milk instead.

Vegetable Korma Recipe - Choosing Chia

Name: Vegetable Korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1/2 cup raw cashews, soaked in water overnight then drained; 1 1/2 cups water; 1 1/2 tbsp olive oil; 1 onion, chopped; 1-inch cube ginger, minced; 3 garlic cloves, minced; 1 red bell pepper, chopped; 1 jalapeno, chopped; 1/4 cup crushed tomatos; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp curry powder; 1 tsp garam masala powder; 1/2 tsp turmeric powder; 1/2 tsp cinnamon; 2 russet potatoes, peeled and cut into cubes; 2 cups cauliflower florets; 1 large carrot, peeled and chopped; 1/2 cup peas; 1/4 cup vegetable broth

Description

This Vegetable Korma Curry comes together in just 30 minutes, is vegan, gluten-free and delicious!

Ingredients

Units Scale

1/2 cup raw cashews, soaked in water overnight then drained
1 1/2 cups water
1 1/2 tbsp olive oil
1 onion, chopped
1-inch cube ginger, minced
3 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno, chopped
1/4 cup crushed tomatos
1/2 tsp salt
1/2 tsp black pepper
1 tbsp curry powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp cinnamon
2 russet potatoes, peeled and cut into cubes
2 cups cauliflower florets
1 large carrot, peeled and chopped
1/2 cup peas
1/4 cup vegetable broth

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Instructions

Add the cashews and water to a high-speed blender and blend until smooth and creamy. Set aside.
Add the potato, cauliflower and carrot to a pot of water and boil for 3-4 minutes to slightly cook the veggies.
Heat the olive oil in a large skillet on medium-high heat, then add the onion, ginger, garlic, red pepper and jalapeno pepper, letting cook for 2 minutes.
Add the spices and mix everything together on medium heat until fragrant, about 1 minute.
Then add vegetables, crushed tomatoes, cashew milk and vegetable broth string together.
Bring to a boil then cover and let simmer for 10 minutes until the vegetables are tender
Taste and adjust seasoning if needed.

Notes

Cut all your vegetables into even pieces. This will ensure that everything cooks evenly and you won’t end up with any mushy vegetables.

If adding any additional veggies that cook quickly, (like peas or kale) add them in about 10 minutes before serving so they don’t overcook.

If you don’t have any raw cashews on hand to make cashew cream, you could also make this recipe using full-fat coconut cream. (Cashews make for a more traditional korma, but coconut milk is delicious too!)

This recipe freezes well. Freeze in an air-tight container.

Nutrition

Serving Size: 1/4 recipe
Calories: 300
Sugar: 5g
Fat: 12g
Carbohydrates: 40g
Fiber: 9g
Protein: 9g