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Vegetarian Curry Korma

Vegetarian Curry Korma

Heat the oil in a pan and add the turmeric, chili powder, garam masala, cumin and fenugreek seeds. Fry until it becomes an aromatic paste.

Add the potatoes and sauté for a few minutes, until golden.

Meanwhile, add cashews, coconut flakes and 1/2 cup of water to the bowl of a blender. Stir until smooth. Then add the coconut milk and curry powder and mix again.

Add the rest of the vegetables to the pan (minus the peas), together with the previously obtained mix and 1/2 cup of water. Bring to a simmer until the vegetables are cooked through and the sauce has thickened.

5-10 minutes before turning off the heat add the peas and raisins. At the end, add the yogurt and mix. Decorate with coconut flakes and coriander leaves.

Serve with chutney, chapati and brown rice.

Vegetarian Korma Curry - Recipes

Curries are very vegan / vegetarian friendly. You can curry pretty much any vegetable or fruit out there. I decided that a Vegetable Korma would be perfect to share with everyone that is looking for some vegan / vegetarian food to spice up their plate. This Korma is full of potatoes, green beans, mushrooms, carrots, tomatoes and cooked with an array of spices and coconut milk. I would suggest that you eat this with your favorite style rice and a lentil dish to help add more protein to the meal. Here are some lentil dishes that would pair wonderfully with this dish: Spicy Lentil Curry, Basic Lentil Curry-vegan version, Spicy spinach and Lentil Curry-vegan. You can find more vegan / vegetarian sides dishes here: Vegetarian Dishes on Curry and Comfort.

1/2 lb of sliced ​​button mushrooms
3-4 medium size potatoes diced
1 medium onion chopped
2 carrots sliced ​​(or baby carrots)
8 oz of frozen green beans
1 bell pepper or any sweet pepper you like sliced
15-20 curry leaves-optional (available at Indian Grocer)
1-2 spicy green chilies (seeded) and sliced
3-4 cloves of garlic finely minced or grated
2 inches of fresh ginger finely minced or grated
1/2 pint of grape tomatoes sliced ​​or 1 large tomato diced
1/2 tsp turmeric powder (available at Indian Grocer)
1 tsp cumin seeds (available at Indian Grocer)
1 tsp mustard seeds (available at Indian Grocer)
1 tsp of fenugreek seeds (available at Indian Grocer)
2 tsp of Curry Powder (I used McCormick Brand)
1 tsp of Garam Masala powder (available at Indian Grocer)
6oz of coconut milk
1-1 / 12 cups of water
salt (to taste) You will need to salt the dish throughout because much of it will be absorbed by the potatoes.
red chili flakes (to taste)
1-2 inc piece cinnamon stick

In a large pan, heat 2Tbs of canola oil over medium-high heat. Add your mustard seeds, cumin seed, cinnamon stick and curry leaves. Allow to fry for about 30 seconds until the seeds start to splutter.

Next add your sliced ​​mushrooms and fry for a few minutes until they start to brown.

Next add your sliced ​​onions, potatoes and fennugreek seeds. Fry for a few minutes.

Next add your chilies / peppers, carrots, garlic and ginger. Fry for a few minutes.

Now add your dry spices: red chili flakes, curry powder, garam masala, turmeric, salt. Fry for a minute or so.

Then add your sliced ​​tomatoes and frozen green beans. You can add your green beans later, but I like them to absorb the curry flavors so I put them in earlier.

Next add your 6oz of coconut milk (half a can) and 1- 1/12 cups of water and allow to simmer on medium heat. You want to simmer for 10-15 minutes or until the potatoes and carrots are cooked.

Taste for salt.

When the dish is finished turn off the stove and add a splash (small squeeze-about a tsp of fresh lime juice). Serves 6-8 people as a side dish. The leftovers are great too. Enjoy.

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Vegetable Korma (kurma) | Side dish For Chapati | Kurma Recipe

Vegetable Korma (Khorma / Kurma) Recipe
#VegetableKorma #SidedishForChapati #KurmaRecipe

For Korma Masala:
Coriander Seeds & # 8211 1 Tbsp
Fennel Seeds & # 8211 1 tsp
Cumin Seeds & # 8211 1 tsp
Pepper Corns & # 8211 10 nos.
Few Cinnamon, Cloves and Cardamom
Red Chillis & # 8211 2 nos
Roasted Chana Dal & # 8211 1/2 Tbsp
Few Ginger, Garlic & # 038 Green Chilli
Cashew Nuts & # 8211 6 to 7 nos (soaked 15 mins)
Poppy Seeds & # 8211 1 tsp (soaked 15 mins)
Fresh Grated Coconut & # 8211 3 Tbsp

For Cooking:
Oil & # 8211 1 tbsp
Onion & # 8211 1 no chopped
Tomato & # 8211 1 no chopped
Turmeric powder & # 8211 1/4 tsp
Chilli Powder & # 8211 1 tsp
Salt & # 8211 1 tsp
Potato & # 8211 1 cup (diced)
Carrot & # 8211 1 cup (diced)
Beans & # 8211 1 cup
Cauli Flower & # 8211 1 bowl
Green Peas & # 8211 1/2 cup
Few Coriander leaves

1. First Dry roast coriander seeds, fennel seeds, cumin seeds, pepper corns, cinnamon, cloves, cardamom, red chillis & # 038 roasted chana dal
2. Let it cool and then grind to a coarse mixture
3. To that, add ginger, garlic, green chilli, cashew nuts, poppy seeds & # 038 grated Coconut.
4. Add some water and grind to a paste. Your Korma masala is ready!
5. Heat oil in a pan. Saute the onion to golden brown, then add tomato and saute.
6. Add turmeric powder, chilli powder, salt and mix well
7. Now add the vegetables. Potato, carrot, beans, cauli flower and green peas.
8. Add water till it covers the vegetable and let them half cook
9. Now add the korma masala and mix gently. Close and cook in medium flame for 15 to 20 minutes
10. Check for seasoning and turn off. Garnish with Coriander leaves.
Enjoy Sharing

Vegan Chickpea Korma Curry (GF)

Korma has always been one of my favorite curry dishes, and so I got thinking about ways to make a healthier, plant-based version.

Unlike the other curries I usually post, this korma starts off with a curry paste, which helps create the super silky, velvety texture of the sauce. It's made by blending together onion, garlic and ginger, along with some spices.

Cashew nuts also get blended into the paste, which adds a rich creaminess that, when paired with tinned coconut milk creates a seriously indulgent sauce without the need for butter or cream. Tinned tomatoes add just the right amount of sweet acidity to balance out the richness of the sauce.

What's lovely about korma is that it's very mildly spiced compared to lots of other curries, but it definitely doesn't lack in flavor. Desiccated coconut and fresh coriander add a lovely fragrance, along with the cardamom, cloves and bay leaf I've added.

This may look like a lot of ingredients, and don't worry if you can't get hold of them all, but the more you can add the more kaleidoscopic the curry will taste.

I replaced the traditional chicken with chickpeas, which work wonderfully to soak up flavors, much like the cauliflower. If you're not into cauliflower or French beans, you can substitute them with other vegetables.

This Vegan Chickpea Korma Curry is perfect for batch cooking as leftovers are delicious reheated, and it freezes well too!

For more curries, check out my:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

I don & rsquot recommend making this recipe without the cashews in the paste. If you have a nut allergy, you can skip it or try substituting poppy seeds for the cashews in the paste mixture and omitting the extra cashews.

This curry will keep in the fridge for about 3 days. I store any extras in airtight containers. And like most curries, this navratan korma is even more delicious the next day!

Ingredients and substitutes

Vegetables & ndash The veggies that go well in a mixed veg kurma are carrots, peas, beans, cauliflower & amp potatoes. You can skip any of these if you don’t have to. Alternatively you can substitute any of the 5 mentioned veggies with the other.

Or use only one vegetable like potatoes. But the total quantity of veggies should be the same as mentioned in the recipe.

You can use any other vegetable like red pumpkin or white button mushrooms if you like the flavor & taste. But also note the taste of kurma depends on the veggies used.

Cashew nuts & ndash Cashews can be replaced with poppy seeds or soaked almond seeds. Please note that blending poppy seeds to a fine paste is really hard if you don & rsquot have a good grinder.

Coconut & ndash Coconut is the main ingredient in this South Indian kurma. If you don’t have fresh coconut, then simply use & frac14 cup thick coconut milk to blend the cashews & amp fennel seeds.

If you don’t have coconut milk as well, then simply use & frac12 cup regular yogurt (not Greek). Blend the cashews with a little yogurt until smooth & then add the rest and blend.

Whole spices & ndash Whole spices like bay leaf, star anise, cinnamon, cloves and cardamoms slowly release their aroma without overpowering the dish. Your dish won & rsquot have the real flavors if you skip these.

All of these spices are very important to make a South Indian kurma. However you may skip if you personally don & rsquot like the flavor of any of these. If you haven & rsquot tried star anise any time, give it a try. It totally elevates the flavor of your veg korma.

Fennel seeds & ndash You can skip if you don & rsquot like. But it is one of the key ingredients in a kurma style hotel.

How to make vegan tofu korma:

The key to any good korma is a flavorful korma paste. This is made up of red onion, garlic, ginger, tomato paste, cumin seeds, coriander seeds, garam masala, turmeric, ground cumin, ground cardamom, cinnamon and chilli.

First the cumin seeds and coriander seeds get toasted in a dry frying pan until fragrant and golden brown and then these are whizzed up with the remaining ingredients in a blender. It will be a gorgeous orange / red color and smell amazing.

Once the paste is made it then gets cooked with cashew cream and coconut milk. Typically korma paste is cooked with dairy yoghurt and cream but you don & rsquot need them to make a deliciously creamy sauce!

To make the cashew cream blend cashews and water in a high speed blender until creamy.

If you don & rsquot have a high speed blender you & rsquoll need to soak the cashews in hot water for half an hour so they soften.

Tofu is a great ingredient in dishes like curry as it takes on flavor really well. You want to use a firm or extra firm tofu for this recipe, you don & rsquot want it falling apart.

If you can & rsquot find any, make sure you get as much water out of it as you can before cooking.

To make the tofu look more like chicken I like to break it up with my hands instead of cutting it. Fry it in some vegetable or coconut oil until slightly crispy and turning golden. Place aside whilst you prepare the korma sauce.

In the same frying pan, place the korma paste along with coconut milk, cashew cream and vegetable stock.

Bring to a gentle simmer and leave it for about 10 minutes until its thickened and is nice and creamy.

Whilst the sauce is simmering, toast the cashews in a dry frying pan until turning brown. Be careful not to burn them, toss them frequently until browned.

Add the tofu back into the sauce to warm through. Add the juice of half a lemon, taste the sauce and season with salt and pepper.

Top with the toasted cashews and some chopped fresh coriander and it's ready to serve! I love serving this vegan tofu korma curry with rice, onion bhajis and garlic naan.

For more curry recipes you may enjoy these!

As always if you make this vegan tofu korma curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don & rsquot forget to follow along on Facebook, Pinterest and Instagram & ndash I & rsquod love to see you all there!


Clear out your fridge with this coconut vegetarian korma recipe

The thing I love about making vegetarian korma (aside from the fact that it is SO EASY to whip up last minute) is that the recipe is really flexible. You can mix and match the veggies and use whatever you like and have on hand.

I sometimes like to add some medium tofu to the mix. It has a texture similar to the Indian cheese, paneer. If you want to make this into not a vegetarian korma, you could definitely add some chicken.

I love to serve this with some quinoa on the side, but my handsome man prefers traditional basmati rice. He usually wins.

One thing we always do is order some naan to go with it. There’s little Indian restaurant at the end of the block that makes great naan, but terrible curry. Seriously, it’s so bad that the one time I ordered it I couldn’t even finish it. It was completely flavorless. Anyway, we always order naan from them, and I think they laugh at our weird takeout order every time.

Curry has always been feel-good comfort food in our house. It's a go-to dinner when we want something familiar and warm. It's also super easy to make and next to impossible to mess up. If you run out of one of the spices, you can always add a little extra of another spice. Curries, like this vegetarian korma, are flexible and you definitely don’t need to stress over them.

Most of the time, I add coconut milk to my curry recipes. We love how creamy it makes the curry without having to add any dairy. It also adds a delicious flavor that we can't live without.

We like to top the vegetarian korma with some crunchy cashews, sweet raisins, and a little lemon. I've listed them as optional ingredients, but I wouldn't recommend skipping them. They're my favorite part!

Indian Chicken Korma Curry

Chicken Korma, an aromatic authentic mild Indian Chicken curry cooked with spices, yogurt and a hint of cream. Served with Basmati Rice or Naan for a restaurant-style Indian Chicken Curry Dinner, in the comfort of your home. Gluten Free. Nuts Free.

I'm sure you agree, Chicken Korma is everyone's favorite chicken curry in Indian restaurants. Especially because even though it has beautiful flavor of spices, it’s not overwhelming hot curry. in simple words, it is completely suitable for mild and delicious weekday chicken dinner.

Oh! - Did I tell you? It only needs 25 minutes of cooking time! Just like you, I’m generally busy during the weekdays and often want to cook something quick, easy, and flavorful for dinner. Clearly, quick and easy for me and flavorful for Vishal -) Or. no matter how good cook I'm. he will insist to eat out the next day. )

Korma Sauce

If you don't know already, than I must tell you that all Indian Curries, especially the ones served in restaurants are prepared based on pre-made sauces. If you are new to Indian cooking but like Indian food, I'm sure you will be no stranger to buying curry sauce from store and using it in homemade curries. Of course, other than eating in Indian Restaurants. )

Chicken Korma Curry also uses a curry base sauce which I have prepared from scratch. Now, the best part? You can even make this sauce a day or even a week in advance! Making Korma Sauce over the weekend and using it for weekday dinner works best for me! Exciting, isn't it? Honestly, if you have sauce ready, this Chicken Korma Dinner will fly from kitchen to dinner table !!

First time when I served Chicken Korma to a few of my guests. All they wanted to know is: What brand of Korma Sauce do you use? I was like, "What is Korma Curry Sauce ?! I prepared it from scratch at home!" After finding one brand of Korma Sauce packet in store one day, I realized what they mean by Korma Curry Sauce!

So, here you have it! Authentic Chicken Korma Sauce ready to dazzle your Indian Curry Dinner, quickly and easily. any day of the week! And flavor !! Bowl-licking good! I promise!

Since I’m sharing the authentic recipe, so I have used all whole spices as added in traditional Chicken Korma. However, don't worry if you can't find all spices. You can also replace whole spices with additional Garam Masala.

Freeze Instructions:

Also, cooked Chicken Korma Curry can be frozen, just after fresh cooking. for up-to one month. If you wish to freeze, just keep in mind following a few important points:

1) Only use fresh chicken. Don’t re-freeze thawed chicken used for Chicken Korma Curry.
2) Freeze in small portions to keep reheating easier. Never freeze a big portion as will need more time to thaw and can get easily ruined due to excessive heat.
3) The best way to thaw Chicken Curry? If you have time, take it out of the freezer and put it in the refrigerator before you leave for work. Or place the frozen Chicken curry packet in warm water while rice are boiling.

Whether you decide to make Chicken Korma fresh on weekdays or freeze it for an instant dinner. I'm sure you will love your kitchen filled with spice-aroma like an Indian Restaurant. and your pocket will love you too for saving so much money !! :)

What is Korma?

Korma (also known as Kurma) is a dish originated in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick creamy sauce. Korma is a popular curry to order at Indian restaurants.

Korma can be made in many different ways - with cashews, fresh coconut, coconut milk, or with yogurt. In this recipe, I have used coconut milk to make a vegan vegetable korma curry. In my Chicken Korma curry, I used only cashews to get the creamy texture. Vegetable Korma is usually not a spicy dish.

This recipe is super easy with not many steps, so it can be prepared in 30 minutes. This curry goes well with roti, paratha, naan or basmati rice.

Why you will love this Instant Pot Vegetable Kurma

  • It is flavorful and creamy
  • It is mild, and not too spicy. You can always add more spice to taste.
  • Incorporates a variety of vegetables.
  • Vegan & gluten free
  • Ready in under 30 minutes