Best 4 Vegetable Korma Curry Recipes

Embark on a culinary journey to the heart of Indian cuisine with our irresistible Vegetable Korma Curry, a symphony of flavors that will tantalize your taste buds. This delectable dish features a medley of fresh vegetables enveloped in a creamy and aromatic sauce, delicately spiced to perfection. Immerse yourself in the richness of coconut milk, the warmth of ginger and garlic, the tanginess of tomatoes, and the subtle sweetness of raisins.

But the culinary adventure doesn't end there. Alongside our Vegetable Korma Curry recipe, we present a treasure trove of other delectable vegetarian korma variations, each with its unique charm. Discover the vibrant colors and bold flavors of our Mixed Vegetable Korma, where an array of vegetables come together in a vibrant and flavorful embrace. Experience the rustic elegance of our Dhaba-Style Vegetable Korma, a dish that captures the essence of traditional Indian roadside cooking. And for those seeking a vegan delight, our Vegan Vegetable Korma offers a symphony of flavors without compromising on taste.

No matter your dietary preferences or culinary inclinations, our collection of Vegetable Korma Curry recipes has something to satisfy every palate. So, prepare to embark on a delectable journey filled with aromatic spices, creamy sauces, and vibrant vegetables, all coming together to create a symphony of flavors that will leave you craving for more.

Here are our top 4 tried and tested recipes!

VEG KURMA | VEGETABLE KORMA RECIPE

Veg Kurma | Vegetable Korma Recipe image

South Indian style veg kurma recipe made with mixed vegetables, spices & coconut. This hotel style vegetable korma tastes very delicious, flavorful & is quick to make. Instructions included for stovetop and Instant pot.

Provided by Swasthi

Categories Side

Time 35m

Number Of Ingredients 28

Ingredients

¼ cup fresh coconut (or ¼ cup coconut milk or 2 tbsps poppy seeds )
12 cashew nuts
1 teaspoon fennel seeds ((saunf or sombu or ½ tsp powder))
1 tablespoon roasted chana dal ((fried gram, roasted gram) (optional))
6 tablespoons water (or coconut milk)
1 small bay leaf ((tej patta))
1 star anise ((chakri phool) (optional))
1 strand mace ((javithri) (optional))
½ teaspoon cumin ((jeera))
2 green cardamoms ((elaichi))
3 cloves ((laung))
1 inch cinnamon ((dalchini))
2 tablespoon oil
1 cup onions (finely chopped - 2 medium)
1 green chilli (optional)
¾ to 1 tablespoon ginger garlic paste (or fine chopped)
¾ cup tomatoes (fine chopped - 2 medium sized)
¾ to 1 teaspoon salt
¾ cup beans ((8 to 10) chopped to ½ inch pieces)
¾ cup carrot ((1 medium) chopped to ½ inch pieces)
¾ to 1 cup cauliflower ((gobi florets))
1 cup potatoes ((2 medium) chopped to ½ inch)
¾ cup green peas (or matar)
1¾ cups water
2 tablespoons coriander leaves (for garnish)
¼ teaspoon turmeric (or haldi)
1 teaspoon red chili powder (kashmiri or byadgi)
1 ¼ teaspoon garam masala

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.

Nutrition Facts : Calories 233 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Sodium 544 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

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

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

Categories Dinner, Main course

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

VEGETABLE KORMA CURRY

Vegetable Korma Curry image

I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe.

Provided by Julesong

Categories Stir Fry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

2 tablespoons ghee or 2 tablespoons peanut oil
1 tablespoon your favorite curry powder
1 teaspoon hot curry powder (if you like your curry spicy) (optional)
1 tablespoon garam masala
1/2 ground cumin, to taste (optional)
1/2 teaspoon ground nutmeg
1/2 teaspoon good quality cinnamon (Ceylon preferred, but Vietnamese is okay)
1 onion, sliced in wedges
4 cloves garlic, minced
1 (14 ounce) can chopped tomatoes, with juice
1 (4 ounce) can chopped mild chiles, with juice
2 cups vegetable broth
2 medium white potatoes, peeled and cubed
3 cups cauliflower florets
2 carrots, peeled, halved and sliced
2 cups fresh green beans, cut into 1 inch pieces (see note below)
1 tablespoon chopped fresh cilantro
1 red bell pepper, seeds removed and sliced
1 (13 1/2 ounce) can coconut milk (not low fat, please)
1 teaspoon smooth cashew butter (or more, to taste)
1 cup plain yogurt
salt, to taste
1 tablespoon chopped cashews, to garnish

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.

Tips:

Use fresh vegetables: Fresh vegetables will give your korma curry the best flavor and texture.
Don't be afraid to experiment: There are many different ways to make a vegetable korma curry, so feel free to experiment with different ingredients and flavors.
Serve with rice or naan: Vegetable korma curry is traditionally served with rice or naan, but it can also be served with other grains or breads.
Make it ahead of time: Vegetable korma curry can be made ahead of time and reheated, making it a great option for busy weeknights.
Freeze it for later: Vegetable korma curry can also be frozen for later. Simply let it cool completely, then transfer it to an airtight container and freeze for up to 3 months.

Conclusion:

Vegetable korma curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, vegetable korma curry is a great option.