Vegetable Korma Recipes

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VEGGIE KORMA



Veggie korma image

This delicious curry can be made with a variety of meat or veg - just use whatever you have to hand. For a meat version, simply swap out the chickpeas for chicken, lamb or beef.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Vegetables     Curry

Time 1h

Yield 10

Number Of Ingredients 10

500 g alliums, (onions, leeks or a mixture of both)
30 ml olive oil
2 tablespoons curry powder
2 teaspoons smoked paprika
1 kg mixed veg, (Mediterranean, root, leafy)
750ml curry base sauce
350ml white base sauce
2 x 400 g tins chickpeas
175 g plain yoghurt
lemon juice, to taste

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Peel (or trim) and roughly chop the alliums.
  • Place a pan large enough to hold all the ingredients on a medium heat with the oil.
  • Add the alliums, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the alliums are golden and softened, stirring frequently.
  • Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
  • Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
  • Note the liquid level in the pan, then pour in the curry and white sauces, the chickpeas (juice and all, if using) and 750ml of water.
  • Bring to the boil, then reduce the heat and simmer for 35 minutes.
  • Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced - the liquid should return to the same level as in step 7.
  • Stir in the yoghurt until just warmed through.
  • Season to taste with lemon juice, salt and black pepper.

Nutrition Facts : Calories 216 calories, Fat 7.5 g fat, SaturatedFat 2.3 g saturated fat, Protein 8.8 g protein, Carbohydrate 30.8 g carbohydrate, Sugar 11.2 g sugar, Sodium 0.3 g salt, Fiber 4.8 g fibre

CREAMY INDIAN VEGETABLE KORMA RECIPE



Creamy Indian Vegetable Korma Recipe image

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 40m

Number Of Ingredients 21

1 medium yellow onion (peeled and halved)
3 cloves garlic (peeled)
1 1-inch piece ginger root, roughly chopped
1 jalapeno pepper (stemmed and seeded)
1/4 cup raw cashews
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
2 small tomatoes (diced)
1/2 cup canned (unsweetened full-fat coconut milk)
3/4 cup plain yogurt
1 1/2 teaspoons brown sugar
1 medium waxy potato (peeled and diced)
1 cup frozen peas and carrot mix
1 cup chopped fresh green beans

Steps:

  • Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  • Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  • Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  • Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  • Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 33 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 3 mg, Sodium 349 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 7 g

VEG KURMA | VEGETABLE KORMA RECIPE



Veg Kurma | Vegetable Korma Recipe image

South Indian style veg kurma recipe made with mixed vegetables, spices & coconut. This hotel style vegetable korma tastes very delicious, flavorful & is quick to make. Instructions included for stovetop and Instant pot.

Provided by Swasthi

Categories     Side

Time 35m

Number Of Ingredients 28

¼ cup fresh coconut (or ¼ cup coconut milk or 2 tbsps poppy seeds )
12 cashew nuts
1 teaspoon fennel seeds ((saunf or sombu or ½ tsp powder))
1 tablespoon roasted chana dal ((fried gram, roasted gram) (optional))
6 tablespoons water (or coconut milk)
1 small bay leaf ((tej patta))
1 star anise ((chakri phool) (optional))
1 strand mace ((javithri) (optional))
½ teaspoon cumin ((jeera))
2 green cardamoms ((elaichi))
3 cloves ((laung))
1 inch cinnamon ((dalchini))
2 tablespoon oil
1 cup onions (finely chopped - 2 medium)
1 green chilli (optional)
¾ to 1 tablespoon ginger garlic paste (or fine chopped)
¾ cup tomatoes (fine chopped - 2 medium sized)
¾ to 1 teaspoon salt
¾ cup beans ((8 to 10) chopped to ½ inch pieces)
¾ cup carrot ((1 medium) chopped to ½ inch pieces)
¾ to 1 cup cauliflower ((gobi florets))
1 cup potatoes ((2 medium) chopped to ½ inch)
¾ cup green peas (or matar)
1¾ cups water
2 tablespoons coriander leaves (for garnish)
¼ teaspoon turmeric (or haldi)
1 teaspoon red chili powder (kashmiri or byadgi)
1 ¼ teaspoon garam masala

Steps:

  • Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
  • Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
  • Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
  • Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
  • Fry ginger garlic paste until the raw smell goes off.
  • Next saute tomatoes with salt until mushy and soft.
  • Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.
  • Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
  • Drain the water from potatoes and add them to the pot.
  • Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
  • Cook until the veggies are cooked. Garnish with coriander leaves.
  • Serve veg kurma with chapati, pulao or biryani.
  • Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
  • Next add onions and chili. saute for 3 mins.
  • Add ginger garlic and saute for 30 seconds.
  • Next add tomatoes and salt. Saute for 1 minute.
  • Move the onions and tomatoes to one side. Add the potatoes to the other side.
  • Cover with an external lid and cook for 1 to 2 minutes.
  • Saute all of these for 1 to 2 minutes.
  • Add in all the spice powder and saute for 30 to 60 seconds.
  • Press CANCEL button and add the coconut paste.
  • Add the rest of the veggies and mix well.
  • Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
  • Taste the water and add more salt if needed.
  • Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
  • Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
  • After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
  • Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.

Nutrition Facts : Calories 233 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Sodium 544 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

VEGETARIAN KORMA



Vegetarian Korma image

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Provided by YAKUTA

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 16

1 ½ tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 ½ tablespoons curry powder
1 cup frozen green peas
½ green bell pepper, chopped
½ red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish

Steps:

  • Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
  • Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 41.3 g, Cholesterol 81.5 mg, Fat 31.1 g, Fiber 8.4 g, Protein 8.6 g, SaturatedFat 15.3 g, Sodium 1433.9 mg, Sugar 9.3 g

VEGETABLE KORMA



Vegetable Korma image

A creamy vegetarian Indian dish. This is also great with lamb if you don't need it to be vegetarian. Adapted from The Classic 1000 Indian Recipes.

Provided by Aariq Skought

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, chopped
1 inch ginger, peeled
5 garlic cloves
2 green chilies (seranno)
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3 tablespoons oil or 3 tablespoons ghee
assorted vegetables, such as bell pepper, asparagus, mushrooms, zucchini, potato
salt
1 cup plain yogurt
1/3 cup water
1/8 cup cashew nuts
1/8 cup pine nuts (optional. you can use all cashews)
2 tablespoons chopped fresh cilantro

Steps:

  • Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
  • Add the ground spices and mix.
  • Chop half the nuts to a fine paste with a food processor, set aside.
  • Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
  • Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
  • Add nuts, nut paste, and other veggies as cooking times dictate.
  • Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
  • Garnish with cilantro and serve over rice.

Nutrition Facts : Calories 143.1, Fat 11.7, SaturatedFat 2.2, Cholesterol 5.3, Sodium 41.2, Carbohydrate 8.1, Fiber 1.2, Sugar 3.7, Protein 3.1

CREAMY VEGGIE KORMA



Creamy veggie korma image

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 15

1 tbsp vegetable oil
1 onion, finely chopped
3 cardamom pods, bashed
2 tsp each ground cumin and coriander
½ tsp ground turmeric
1 green chilli, deseeded (if desired) and finely chopped
1 garlic clove, crushed
thumb-size piece ginger, finely chopped
800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped
300-500ml hot vegetable stock
200g frozen peas
200ml yogurt
2 tbsp ground almonds (optional)
½ small raw chicken breast per portion
toasted flaked almonds, chopped coriander, basmati rice or naan bread

Steps:

  • Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
  • Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
  • Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium

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VEGETABLE KORMA RECIPE / SOUTH INDIAN MIXED VEG ... - STEFFI'S …
2016-08-19 Step 3) Then add 2 chopped tomato and cook until the tomatoes turns soft. Followed by tomatoes add the vegetables of your choice (I have added Carrots, Cauliflower, Peas, Beans, Potatoes and Cauliflower).Add enough water and cook until the vegetables are 50 % done. Step 4) Meanwhile lets make a coconut base for the Veg Korma.
From steffisrecipes.com


VEGETABLE KORMA — ETHAN
2021-01-23 Add the garlic and ginger to crush until a paste-like consistency has formed. To a wok, dutch oven, or large pot, add 30 grams of neutral oil and bring to medium heat. Add the minced chile, diced onion, and tomato and saute for 1-2 minutes until starting to brown. Add the seasoning paste, chili powder, and turmeric.
From ethanchlebowski.com


VEGETABLE KORMA RECIPE - CHOOSING CHIA
2022-02-04 Set aside. Add the potato, cauliflower and carrot to a pot of water and boil for 3-4 minutes to slightly cook the veggies. Heat the olive oil in a large skillet on medium-high heat, then add the onion, ginger, garlic, red pepper and jalapeno pepper, letting cook for 2 minutes.
From choosingchia.com


VEGAN VEGETABLE KORMA - RUNNING ON REAL FOOD
2021-01-04 Step 2. In a medium pot on medium high heat, sauté your onions with olive oil until translucent, about 3-4 minutes. Quick Tip: For an oil-free korma recipe, omit the olive oil and sauté the onions in water or broth. Step 3. Add the garlic and spices, and continue to cook for an additional 2-3 minutes.
From runningonrealfood.com


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