Vegetable Korma Recipe
When we think of cold weather soups and stews, much of this fare is meat-based. Wellness coach and recipe developer Miriam Hahn, however, feels that there's no need for vegans to be left out of the loop when it comes to winter comfort foods. This thick, creamy, veggie-packed korma is an Indian dish that she describes as "hearty and flavorful and perfect on a cold winter day," noting that "the Indian spices are not only full of flavor, but offer health benefits as well."
Hahn does tell us that, despite the reputation Indian food often has for being super spicy, "This dish is fairly mild." If spicy is what you want, though, she shares that you "can add red pepper flakes as a topping to kick up the heat or even add a jalapeño or serrano chili pepper while cooking." If you'd like to add fresh chili peppers, she advises that you add them to the blender (perhaps rough chop them first) along with the onions and the garlic.
Gather the ingredients
The vegetables Hahn uses to make this korma are red potatoes, carrots, cauliflower, an onion, some fresh garlic, and a can of fire-roasted tomatoes. Coconut milk and cashews make it thick and creamy, and you'll also need a little olive oil along with an array of spices: powdered ginger, coriander, curry powder, garam masala, and turmeric.
You're not limited to just the veggies listed here, though. Hahn tells us, "You can easily use other vegetables you have," and goes on to explain, "I have thrown in broccoli and green beans." She does say that "Potatoes are a must-have in this dish," but allows that you can substitute Yukon gold or russet potatoes for the red ones.
If you like cilantro, you can pick up a fresh bunch that will be added as a topping.
Prepare the vegetables and nuts
As this is a vegetable-heavy dish, you'll need to be sure to prep your veggies before cooking. Scrub and chop the potatoes, peel and slice the carrots, peel and quarter the onion, and peel and mince the garlic. With the cauliflower, you'll need to separate it into florets.
Once the veggies are chopped, boil some water, then pour enough of it over the cashews to cover them. Let the cashews sit and soften for 15 minutes while you get on with the cooking.
Begin cooking the veggies
While this recipe is pretty easy to prepare, you will need to do a bit of multi-tasking. First, put the potatoes, carrots, and cauliflower in a pot and cover them with water. Bring the water to a boil and cook the veggies for 10 minutes or until they are tender.
As the vegetables are cooking, put the onions and garlic in a blender along with the oil, fire-roasted tomatoes, and the ginger. Puree these ingredients until they are smooth, then pour this mixture into a separate stockpot and add the remaining spices along with 1 teaspoon of salt. Once the vegetables are done cooking, drain them, and add those to the stockpot as well.
Thicken the korma with a cashew puree
Drain the cashews, then put them in the blender along with the coconut milk. Puree them until they are smooth, then stir the cashew mixture into the rest of the ingredients in the stockpot. "The cashews," Hahn explains, "give the dish a creamy, thick consistency with [a] cheese-like taste." Cook the korma over low heat for about 5 minutes, then serve it topped with chopped cilantro if you like.
Hahn tells us, "This dish is great served with rice and naan or flat bread!" While she thinks of it as a main dish, she says it "does make a great side," adding "For meat lovers, you can add in chicken or meat of your choice."
- 1 cup cashews
- boiling water (enough to cover the cashews)
- 6 small red potatoes, chopped (about 3 cups)
- 3 carrots, sliced (about 2 cups)
- 1 small head cauliflower, cut into florets (about 4 cups)
- 1 onion, quartered
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 (14-ounce) can fire-roasted tomatoes
- 1 teaspoon powdered ginger
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 (13 ½-ounce) can coconut milk
- chopped cilantro, for topping
- Place the cashews in a heat-safe bowl. Pour enough boiling water over the cashews to cover them, and let them sit for 15 minutes.
- Add the potatoes, carrots, and cauliflower to a large pot. Cover with water, and boil for 10 minutes, or until the vegetables are tender.
- While the vegetables are cooking, add the onion, garlic, olive oil, fire-roasted tomatoes, and ginger powder to a blender, and blend until smooth.
- Pour the onion mixture into a large stockpot, and add the coriander, curry powder, garam masala, turmeric, and salt.
- Add the drained, cooked vegetables to the stockpot.
- Drain the cashews, and puree them in the blender along with the coconut milk.
- Pour the cashew mixture into the stockpot, and stir to combine.
- Cook the korma on low for about 5 minutes.
- Top with cilantro before serving, if desired.
| Calories per Serving | 343 |
| Total Fat | 25.2 g |
| Saturated Fat | 14.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 26.9 g |
| Dietary Fiber | 5.5 g |
| Total Sugars | 7.1 g |
| Sodium | 522.4 mg |
| Protein | 8.5 g |
