It’s Meatless Monday! I found this recipe for Vegetable Korma on Pinterest last week and couldn’t wait to prepare it for my family. After all, I had all the spices on-hand, plus the recipe seemed super simple and healthy.
But, what is Korma?? Korma, also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze. Wikipedia
For my whole family to be able to enjoy this dish, I had to make a couple changes. I used Silk Dairy-Free yogurt for my lactose intolerant husband, David; and I left out the jalapeno so that it wouldn’t be too spicy for our 4-year-old daughter.
To make this, start with the sauce base and a blender. Put a peeled and halved yellow onion in a blender with 1 inch of roughly chopped ginger, 3 cloves of garlic, 1/4 cup of raw cashews and 1/2 cup of water. Blend until smooth.
Put 1 tablespoon of coconut oil in a pan over medium heat. In the meantime, get your spices ready, in a small bowl: 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, and 1/8 teaspoon ground cardamom.
Pour the cashew sauce mixture in the pan along with the spices and cook for 2-3 minutes.
During those 2-3 minutes, dice up 2 small tomatoes and 1 medium waxy potato (like a new red potato).
Then add 3/4 cup Dairy Free Yogurt, 1/2 cup canned coconut milk to the pan, along with your brown sugar, tomatoes, potato, frozen peas and carrots, and green beans. I used frozen green beans and it turned out great.
All there is to do now is wait. Simply cover the pan and let it simmer for 10 minutes, and then uncovered for another 5-10 minutes (just until potatoes are tender).
I served my Korma with Jasmine rice and garnished it with fresh cilantro, and it was DELICIOUS! You don’t miss the meat!!
Dairy-Free Indian Vegetable Korma
For the Sauce
- 1 medium yellow onion, peeled and halved
- 3 cloves garlic, peeled
- 1 (1-inch) piece ginger root, roughly chopped
- 1/4 cup raw cashews
- 1 tablespoon coconut 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 Roma tomatoes, diced
- 1/2 cup canned, unsweetened full-fat coconut milk
- 3/4 cup Silk Dairy-Free 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 or frozen green beans
- Fresh cilantro for garnish
Place the onion, garlic, ginger, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
Heat the coconut oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices and place in a small bowl.
Pour the pureed sauce mixture into the hot pan. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
Add the tomato, coconut milk, Silk Dairy-Free plain 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 another 5 to 10 minutes, until the potatoes are tender. Garnish with fresh Cilantro. Serve with cooked Jasmine rice.