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Vegetable Korma

All Indian Flavors Main Coures

NEED SOMETHING NEW FOR MEATLESS MONDAY?


This is definitely my favorite vegetable curry. It's hardy, creamy, and delicious!

I personally love a good Korma, and after many many tries to make a paleo style one at home, I finally nailed it!

Korma is usually made with yogurt which gives it a mild tangy flavor but I find it works well without. The cashews and coconut milk make the gravy delectably creamy. If you still want a little bit of that tangy flavor, feel free to add in a bit of lemon juice.

In the recipe, I have listed the vegetables that I used, but feel free to sub with whatever you prefer or have on hand. This recipe is quite versatile and I feel would taste good with anything in it.

Serve it on top of Basmati or cauliflower rice for a perfect vegetarian meal!

Yield/Servings: 3-4 Author: Riyana Rupani Print
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Paleo Vegetable Korma

A delicious mild and creamy vegetable curry - Paleo & Whole30

PREPARATION TIME: 15 MIN COOKING TIME: 15 MIN TOTAL TIME: 30 MIN

INGREDIENTS

    Korma Base
    • 1 medium onion, peeled and halved
    • 3 cloves garlic, peeled & roughly chopped
    • 1-inch piece ginger, peeled & roughly chopped
    • 1 green chili, chopped (optional)
    • 1/4 cup raw cashews
    • 1/2 cup water
    Korma Curry
    • 1 tbsp coconut oil
    • 2 tsp curry powder
    • 1/2 tsp cinnamon
    • 1/8 tsp ground cardamom
    • 1 tsp ground turmeric
    • 1 tsp garam masala
    • 1/2 tsp coriander
    • 1/2 tsp salt (or to taste)
    • 1/2 tsp ground black pepper
    • 2 small tomatoes, diced
    • 1 can, unsweetened full-fat coconut milk
    • 1 medium potato or sweet potato, peeled and diced
    • 1/2 head cauliflower cut into florets
    • 1 cup chopped green beans
    • 1 carrot chopped
    • chopped fresh coriander (for garnish)

    INSTRUCTIONS

      Stove Top Method
      1. Place the onion, garlic, ginger, chili, and cashews in a blender along with 1/2 cup of water. Process until smooth.
      2. Heat the coconut oil in a large pot.  Once hot, pour the blended sauce base mixture into the pot.
      3. Add all your spices from the curry powder to the salt & pepper and allow to cook for 2 to 3 minutes, until fragrant.
      4. Add the coconut milk and vegetables. Stir well, cover the pot, and allow to simmer on medium/low heat for 10-12 minutes or until the potatoes are tender. 
      5. You may need to add a bit of water if you find the curry too thick.
      6. Garnish with fresh chopped coriander.
      Instant Pot Method
      1. Follow steps 1-4 as above on the saute function
      2. Close the pot, make sure the vent is set to sealing, and cook on manual high pressure for 6 minutes.
      3. release the pressure manually.
      4. add water if needed, give everything a good mix.  
      5. garnish with fresh chopped cilantro
      5 based on 1 reviews
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      Jill

      This was so tasty!! My daughter is wanting to eat a vegetarian diet so I’m looking for new healthy recipes to try. This one is a keeper!

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