Vegetable Korma

24 Feb

vegetable korma

Although Indian food is one of my favorites, I’ve often faltered when it comes to recreating my favorite curries. So after a friend of mine cooked up a very tasty vegetable korma, I knew I had to grab the recipe and make it my own. The use of cashew butter as a thickener adds some extra decadence (and protein) here, and I used my homemade Madras curry powder to make sure the flavors were fresh and strong. Ever since I’ve discovered the magic of roasting cauliflowers and carrots, especially when adding them to stews, I can’t resist so that’s what I’ve chosen here, but this curry would go well with any vegetables you have around (or with chicken or lamb, if you so desire). I served my korma with a quick cucumber mint raita – yogurt mixed with shredded cucumber, mint, and chaat masala – which will help cool the fire if your curry powder is nice and spicy (or if you opt to toss a fresh hot pepper or two in your korma).

Vegetable Korma (adapted from Delicious Vegetarian Recipes)
Yield: 4 – 6 servings


  • 1 head cauliflower, cut into bite-sized florets
  • 2 large carrots, cut into half moons
  • 3 Tbsp olive oil
  • 1 cup cashews
  • 1 cup water
  • 1 Tbsp coconut oil
  • 1 onion, diced
  • 5 – 6 cloves garlic, minced
  • 1″ piece ginger, minced
  • 2 Tbsp Madras curry powder
  • 3 Tbsp tomato paste
  • 1/2 lb snow peas, chopped
  • 1 – 2 cups water or milk
  • 1/4 cup cilantro, chopped
  • salt, to taste


  1. Preheat oven to 400 degrees.
  2. In a baking dish, toss 1 head cauliflower, cut into bite-sized florets and 2 large carrots, cut into half moons with 3 Tbsp olive oil. Roast until tender with edges beginning to caramelize, about 30 minutes.
  3. Meanwhile, using a blender or immersion blender, combine 1 cup cashews and 1 cup water and puree until a thin cashew butter has formed.
  4. In a large pot or dutch oven, heat 1 Tbsp coconut oil over medium heat, then sautee 1 onion, diced until translucent and starting to caramelize.
  5. Add 5 – 6 cloves garlic, minced, 1″ piece ginger, minced, and 2 Tbsp Madras curry powder, and sautee until fragrant, about 30 seconds.
  6. Add 3 Tbsp tomato paste, 1/2 lb snow peas, chopped, the roasted cauliflower and carrots, and the cashew butter. Stir together, and add 1 – 2 cups water or milk to adjust the consistency.
  7. Let simmer for five minutes, then stir in 1/4 cup cilantro, chopped and salt, to taste.

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  1. Fesenjan: Persian Pomegranate Walnut Chicken | sel et sucre - March 7, 2012

    […] permeates the chicken as it cooks. The use of walnuts meanwhile reminds me of the cashews in my vegetable korma except the walnuts here are only ground to fine bits instead of a paste. Actually, I think […]

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