Authentic Vegetarian Korma

Name: Authentic Vegetarian Korma
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon ginger (minced); 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon chilli powder; 1 cup coconut milk; 1/2 cup plain yogurt; 2 cups mixed vegetables (such as carrots, peas, and potatoes, chopped); 1 cup cauliflower florets; 1 teaspoon garam masala; to taste salt; 1/4 cup fresh cilantro (chopped, for garnish)

60 min 4 servings Medium

All Recipes

Savour the rich flavours of this authentic vegetarian korma, packed with spices and creamy coconut milk for a delightful meal.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Vegetarian korma is a beloved dish that combines a rich blend of spices with creamy coconut milk, creating a comforting and aromatic experience. This version stays true to its roots, offering a tantalizing balance of flavours and textures that even meat lovers will enjoy. Perfect for those seeking a hearty, plant-based meal, this korma is both satisfying and nourishing. Whether you're a seasoned vegetarian or just exploring meatless options, this dish is sure to become a staple in your culinary repertoire.

Instructions

Prepare the base

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 8 minutes.

Pro tip: Ensure the onions are well-cooked for a sweet, rich flavour.

Add aromatics

Add the minced garlic and ginger to the pan and cook for another 2 minutes until fragrant.

Spice it up

Stir in the cumin seeds, ground coriander, turmeric, and chilli powder. Cook for 1 minute to release the spices' aroma.

Pro tip: Toast the spices gently to avoid burning them.

Create the sauce

Pour in the coconut milk and yogurt, stirring well to combine. Bring to a gentle simmer.

Pro tip: Use full-fat coconut milk for a creamier texture.

Cook the vegetables

Add the mixed vegetables and cauliflower florets to the pan. Cover and cook for 20 minutes, or until the vegetables are tender.

Pro tip: Cut vegetables into similar sizes for even cooking.

Finish with flavour

Stir in the garam masala and season with salt to taste. Cook for an additional 2-3 minutes.

Pro tip: Adjust seasoning after tasting the finished dish.

Garnish and serve

Garnish with fresh cilantro before serving. Enjoy with naan or rice.

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Tips & Tricks

Use fresh vegetables for the best flavour and texture.
Adjust the spice level to your taste by varying the amount of chilli.
Let the korma simmer for a while to enhance the flavours.
Serve with warm naan or basmati rice for a complete meal.

Frequently Asked Questions

What makes a korma vegetarian?

A vegetarian korma uses vegetables and plant-based ingredients, avoiding meat and animal products.

Can I make vegetarian korma ahead of time?

Yes, vegetarian korma can be made up to three days in advance and stored in the refrigerator.

How many calories are in vegetarian korma?

A serving of vegetarian korma contains approximately 320 calories.

What vegetables can I use in korma?

Common vegetables include carrots, peas, potatoes, and cauliflower, but you can use your favourites.

Is vegetarian korma spicy?

The spiciness can be adjusted by varying the amount of chilli powder, making it as mild or hot as you prefer.

Serving Suggestions

Vegetarian korma is best served with warm naan bread or fluffy basmati rice, allowing you to soak up every bit of its rich sauce. It pairs wonderfully with a side of cooling cucumber raita, which complements the spices beautifully. This korma can be made ahead and stored in the refrigerator for up to three days, allowing the flavours to meld even further. When ready to enjoy, simply reheat gently on the stove, adding a splash of water if needed to reach your desired consistency.