Vegetable Korma

Ingredients

• 500 g Mixed vegetables (carrots, cauliflower, peas, potatoes, green beans) (cut into medium-sized pieces)
• 2 pieces Onions (thinly sliced)
• 1 piece Garlic clove (finely chopped)
• 1 tablespoon Fresh ginger (coarsely grated)
• 50 g Cashew nuts (whole, reserved in two portions)
• 1 tablespoon Curry powder (mild)
• 1 teaspoon Turmeric (powder)
• 1 teaspoon Ground cumin (powder)
• 0.5 teaspoon Ground cardamom (powder)
• 2 pieces Bay leaves (whole)
• 1 tablespoon Dried fenugreek leaves (kasuri methi) (crumbled)
• 1 tablespoon Tomato concentrate (diluted with a little water)
• 20 cl Whole milk (at room temperature)
• 200 ml Water (to dilute the concentrate and for cooking)
• 2 tablespoons Vegetable oil (or ghee) (neutral)
• to taste Salt (table salt or sea salt)

Instructions

1. Prepare the vegetables

   Wash, peel if needed, and cut the carrots, cauliflower, peas, potatoes, and green beans into medium-sized pieces.

   Time: PT15M

2. Heat the oil

   Pour 1 tablespoon of oil into the pan and heat over medium heat until it is hot.

   Time: PT2M

   Temperature: 180°C

3. Sauté the onions

   Add the sliced onions and sauté until they become translucent.

   Time: PT5M

   Temperature: 180°C

4. Add garlic and ginger

   Stir in the chopped garlic and grated ginger, sauté for 2 minutes while stirring.

   Time: PT2M

   Temperature: 180°C

5. Toast the cashew nuts (first half)

   Add 25 g of cashew nuts and lightly toast for 1 minute.

   Time: PT1M

   Temperature: 180°C

6. Prepare the cashew paste

   Pour 5 cl of milk into the pan and, using an immersion blender or a pestle, blend the mixture into a smooth paste.

   Time: PT3M

7. Reheat a little oil

   In the same pan, add a small extra spoon of oil and heat for 2 minutes.

   Time: PT2M

   Temperature: 180°C

8. Toast the spices and the remaining cashews

   Add the cumin, bay leaves, and the remaining 25 g of cashew nuts, sauté for 5 minutes until they are golden and fragrant.

   Time: PT5M

   Temperature: 180°C

9. Incorporate the paste and tomatoes

   Add the cashew paste, curry, turmeric, the previously diluted tomato concentrate, and 50 ml of water. Mix until you obtain a smooth sauce.

   Time: PT2M

10. Cooking the vegetables (first phase)

    Add the prepared vegetables, salt, and half the milk (10 cl). Cover the pan and cook for 8 minutes over medium heat.

    Time: PT8M

11. Final cooking

    Pour the remaining milk (10 cl), stir and continue cooking over low heat for 15 minutes until the vegetables are tender and the sauce is creamy.

    Time: PT15M

12. Finish with cardamom

    Stir in the ground cardamom, mix for one minute, then remove from heat.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Mixed vegetables (carrots, cauliflower, peas, potatoes, green beans): broccoli, zucchini
• Instead of Onions: shallots
• Instead of Garlic clove: garlic powder
• Instead of Fresh ginger: ginger paste
• Instead of Cashew nuts: almonds
• Instead of Curry powder: garam masala
• Instead of Turmeric: Indian saffron
• Instead of Ground cumin: cumin seeds
• Instead of Ground cardamom: cardamom pods
• Instead of Bay leaves: thyme
• Instead of Dried fenugreek leaves (kasuri methi): fresh fenugreek
• Instead of Tomato concentrate: tomato puree
• Instead of Whole milk: coconut milk
• Instead of Water: vegetable broth
• Instead of Vegetable oil (or ghee): ghee
• Instead of Salt: sea salt

Equipment Needed

• Pan (large)
• Chef's knife
• Cutting board
• Wooden spoon
• Mixing bowl
• Measuring spoons
• Immersion blender (or pestle) (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Heat the oil
• Toast the cashew nuts (first half)
• Prepare the cashew paste
• Toast the spices and the remaining cashews
• Cooking the vegetables (first phase)
• Finish with cardamom

Chef Tips from the Video

• Lightly toast the cashew nuts before using to intensify the flavor.
• Use whole milk for a richer, creamier sauce.
• Add a splash of lime juice at the end to balance the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3 to 4 days in the refrigerator.

Freezer: Can be frozen for up to 1 month, but the vegetable texture may change.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cut the vegetables and store them in the refrigerator in an airtight bag.
• Prepare the cashew paste in advance and keep it chilled.
• Mix the spices (curry, turmeric, cumin, cardamom) in a small bowl before cooking.