Creamy Veggie Korma from India
A Veggie Korma is one of our favorite dishes from India. This creamy Korma is one of our favorite Indian dishes. A Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze. You will find many Korma recipes with meat but for our vegan Korma we replaced yogurt with coconut cream. It´s creamy consistence makes this curry amazingly delicious. For all who love the Indian cuisine and for those who want to make their first steps in cooking Indian food.
What kind of veggies?:
Normaly we use cauliflower, carotts and peas to cook this Korma. But green beans or broccoli also taste very good in this creamy dish.
3 tbs Korma Paste
2 mid sized potatoes,peeled and diced
400 g mixed veggies
1 big onion, quartered
400 ml coconut cream
120 g cashew nuts
3 tbs neutral oil
1 pn salt
Place the cashews and coconut cream in a bowl. Allow to sit and soak. Set aside. In the meantime heat water in a bowl and steam potatoes and carrots until just tender. Set aside. Heat neutral oil in a non stick pan and fry Korma Paste until crispy and golden brown.span>
Now add onions and stir fry until golden brown. In a food processor, pour in the coconut milk and cashew mixture and blend until smooth without lumps. Pour in coconut and cashew mixture and stir well with the curry paste and onions.
Stir in veggies and and simmer for 5 minutes. Add pre-cooked potatoes and carotts and mix well. Taste and season with salt. Serve with rice or Roti.
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