Indian & South Asian · Lunch · Dinner
Vegetable Korma
सब्ज़ी कोरमा (Sabzi Korma)
Tender cauliflower, potato, carrots, beans and peas simmered in a gently spiced, creamy sauce made from blended cashews and yogurt. Mild, fragrant and lighter than takeaway versions, with no cream and only a spoonful of oil.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 50% · Fat 35% · Protein 15%
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Ingredients
For 4 servings- 1/3 cup40 gRaw cashews
- 1/2 cup120 gHot water (for soaking and blending cashews)
- 1 tbsp14 gRapeseed (canola) oil
- 1 large150 gOnion, finely chopped
- 3 cloves9 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 1 small5 gGreen chilli, slit lengthways (optional)
- 1 tspGround coriander
- 1 tspGround cumin
- 1/2 tspGround turmeric
- 1/2 tspGround cardamom
- 1/4 tspGround cinnamon
- 3 cups300 gCauliflower, cut into small florets
- 2 medium120 gCarrots, diced
- 1 medium170 gPotato, peeled and diced
- 1 cup100 gGreen beans, cut into 3 cm pieces
- 1/2 cup70 gFrozen peas
- 1 cup240 gWater (for simmering)
- 3/4 cup180 gPlain low-fat yogurt
- 1 tsp6 gSalt
- 2 tbspFresh coriander (cilantro), chopped
Steps
- 1
Cover the cashews with the hot water and leave to soak for 15 minutes while you chop the vegetables.
- 2
Blend the cashews with their soaking water until completely smooth, then set aside.
- 3
Heat the oil in a large lidded pan over medium heat and cook the onion for 7-8 minutes until soft and golden.
- 4
Add the garlic, ginger and green chilli, if using, and stir for 1 minute until fragrant.
- 5
Stir in the coriander, cumin, turmeric, cardamom and cinnamon and cook for 30 seconds.
- 6
Add the potato, carrots and cauliflower and stir to coat them in the spices.
- 7
Pour in the 1 cup of water, add the salt, cover and simmer for 10 minutes.
- 8
Add the green beans, cover again and simmer for 5 minutes until all the vegetables are just tender.
- 9
Stir in the peas and the cashew cream and simmer uncovered for 3 minutes.
- 10
Take the pan off the heat and wait 1 minute, then stir in the yogurt so it does not split.
- 11
Warm through gently over low heat for 1-2 minutes without letting it boil.
- 12
Taste for salt and scatter with fresh coriander before serving.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use an unsweetened plain soy or coconut yogurt instead of the dairy yogurt.
- If you need it nut-free, blend 1/3 cup of soaked sunflower seeds or a few tablespoons of extra yogurt instead of the cashews.
- Swap the fresh green beans and carrots for a bag of frozen mixed vegetables to save on chopping.
- Use sweet potato instead of regular potato for a slightly sweeter, more colourful korma.
Storage
Cool and refrigerate within 2 hours in a covered container and eat within 3 to 4 days, reheating gently until steaming hot. Freezing is not recommended, as the yogurt sauce can split and the potato turns grainy.
Make ahead
Blend the cashew cream and chop the vegetables up to a day ahead and keep them covered in the fridge. You can also cook the whole korma a day in advance and reheat it gently on low heat without boiling.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Tree nutsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (384 g) | Per 100 g | |
|---|---|---|
| Calories | 225 kcal | 59 kcal |
| Protein | 9 g | 2.3 g |
| Carbohydrates | 30 g | 7.8 g |
| of which sugars | 10.3 g | 2.7 g |
| Fiber | 6.3 g | 1.6 g |
| Fat | 9.3 g | 2.4 g |
| of which saturated | 1.7 g | 0.4 g |
| Sodium | 688 mg | 179 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
