Prep 20 mins
Cook 50 mins
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.
- 2 tablespoons butter or 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) canchopped 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
- 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.
if i could put zero as a a rating i would. This was a good concept when I was frying the spices. But after that...it all went downhill. The vegetable were tender, the sauce however, just bland and coconut. If I wanted milky vegetables I would just get out my cereal bowl and throw in some veggies. Sorry, this wasn't very good at all. :-( And I wasted an hour plus, and was left ordering a pizza.
very nice vegetable korma. lots of flavour. i used less broth (max. 1 cup) and a touch of lemon grass.
This korma curry recipe definitely comes out too watery... possibly a need to add less vegetable broth. Also there is a definite need to quadruple the curry powder/garam masala quantities. Other than that it's great! Certainly a repeat recipe!