I’m continuing this week with the curry theme, I guess it’s an ongoing theme for me really, I have a slight addiction to curry. It’s one of my favourite comfort foods. If you’ve been reading this blog for a while you will already know this. I make curries all year round, sometimes I like a fresh and light curry, sometimes a fiery curry and now and again I like a rich warm fragrant curry. This vegetable korma ticks all those boxes for me. It’s rich, warmly spiced with a nice little kick and fragrant enough to distinguish itself from your run of the mill curry. A boring bland korma this is not.
This vegetable korma is a recipe I adapted from Felicity Cloake’s Chicken Karma recipe and if you have time you should really check it out, as she makes some very valid points about the humble korma which I agree with. A chicken korma was the first proper Indian curry I had, of course, I had the odd traditional turkey curry and fish and chip shop curry sauce on my chips. But none of this came close to a real korma from a good Indian restaurant. This was just the beginning of my love for curry, I started cooking curries at home with store-bought sauces then as I became a more confident cook I started making my own from scratch.
I even introduced my girl to korma shortly after she was on solid food. So I guess in our case the korma is a starter curry. And I ate a lot of curries when I was I pregnant! It was during my pregnancy that I had my first curry with cauliflower and broccoli and it became a firm favourite for a long time. Nowadays we like a good veggie curry so I wanted one that the whole family would enjoy, especially as I’m the only brave soul in our house who likes to feel like I’m eating lava when I have a curry!
So this vegetable korma is full of rich fragrant flavours, I used cauliflower as the main vegetable as it holds it’s shape well even with a simmer for 30 minutes. I also used a waxy potato to give the korma more bite and substance. Green bell peppers are always a good idea in a korma but you could use whatever you have in your fridge. I’m always tempted to add mushrooms to every curry I make but I resisted with this vegetable korma and I’m glad I did, there are just the right amount of vegetables here.
The sultanas give this vegetable korma a little sweetness as does the cashew paste which along with the yoghurt makes this korma rich and creamy. You could add some cream to this too if you would like it even more creamy, I think the yoghurt does a good job of that though. If I’m making this just for the adults I tend to leave the cardamom pods in, my husband loves them, I know weird right, I’m not too bothered either way. But be warned, kids do not like that surprise so scoop them out before serving.
A large pan with a tight-fitting lid is essential for making your korma and don’t be tempted to take out the cinnamon sticks, leave them in right until you serve this, they really give this korma a lovely flavour. I serve this with basmati rice, toasted flaked almonds and naan if I’m feeling especially greedy! Like all good curries, this tastes great the next day too, just keep it covered in the fridge and to reheat add 1 or 2 tablespoons of water to loosen the sauce slightly. Make sure it is piping hot before serving.
A rich and fragrant vegetable korma, perfect for date night or meat-free Mondays. Easy to make, this korma is vegetarian and naturally gluten-free.
- 50 g cashews Soak the cashews in 5 tbsp of warm water
- 2 tbsp grapeseed oil
- 1 medium brown onion chopped
- 10 green cardamom pods
- 2 sticks of cinnamon
- 1 green chilli pepper deseeded, pith removed then finely chopped
- 2 tbsp grated ginger
- 4 fat cloves of garlic minced
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sea salt
- 1/2 tsp turmeric
- 25 g sultanas
- 1 medium waxy potato (200g) peeled then cut into small chunks
- 1 large green bell pepper deseeded, pith removed then cut into large chunks
- 1 small head of cauliflower (380g) broken into large and medium florets
- 300 g natural plain full-fat yoghurt
- Coriander leaves
- Toasted Almond Flakes
- Basmati Rice
Before you start, soak the cashews in a small bowl with 5 tbsp of warm water for 30 minutes.
Heat the oil in a large saute pan. Use a pan with a tight-fitting lid.
Add the cardamom pods and cinnamon sticks, cook until the pods pop open.
Reduce the heat to a low to medium heat and add the onion. Cook the onion with until it is brown and soft, making sure to stir often so the onion doesn't burn. About 5 minutes.
While the onion is cooking blend the cashews and the water they were soaked in, in a blender and blend until you have a smooth paste.
As soon as the onion is brown and soft add the chilli, ginger and garlic and cook for about 2 minutes. Then add the spices, cook for about a minute, until they release their fragrance. Stir in the sultanas.
Now turn down the heat to low then stir in the cashew paste, slowly stir in the yoghurt and add the salt. Keep stirring so that you have a creamy sauce. Add the potatoes to the sauce then cover the pan with the lid and simmer for 10 - 15 minutes. Stir occasionally so that the sauce doesn't stick to the bottom of the pan.
After 10/15 minutes add the pepper and cauliflower, cover the pan again and simmer on a low heat for 15 minutes or until the potato is cooked through. The korma is ready when the sauce is thick and creamy and the vegetables are cooked. Remove the cinnamon sticks before serving.
Serve straight away with basmati rice, toasted almond flakes and some coriander leaves.
- If you are not keen on biting down on a cardamom pod then remove them before you add the cashew paste and yoghurt.
- Want to add meat? Add 2 chicken breasts cut into bite-size chunks after you add the spices. Cook until the chicken is white then simmer in the sauce until the chicken is cooked through. You may want to leave out the cauliflower and potato, I would add another green bell pepper instead.
- If you prefer a thinner sauce stir in a couple of tablespoons of water toward the end of cooking.
- Want this to be made quicker, par-boil the potato before you add it to the sauce.
- Add 150ml of cream to make these even more creamy and a little bit more indulgent.
- Calories are approximate and do not include rice or naan.
More Tasty Curry Recipes:
- Prawn Curry with Coconut
- Thai Red Curry with Crispy Tofu
- Mushroom Curry with Spinach and Chickpeas
- Aubergine, Spinach and Chickpea Curry
- Butternut Squash and Chickpea Curry
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