Create this easy vegetable korma curry recipe in just a few simple steps. You can even put your own spin on it! Vegetable korma is one of the most popular curry recipes in the world and chances are that you’ve probably eaten it. However, you have probably tried the takeout korma curry. Instead, why not create your own vegetable korma curry fakeaway? This creamy and flavourful curry carries a subtle sweetness and it is generally known as a mild curry, so you can easily serve it to your children. Also, once you start cooking Indian recipes from scratch, you’ll never go back to takeaways again – guaranteed!
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- Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day
vegetable korma and interact
There is nothing better than to learn about a complex dish like a vegetable korma via taking an interactive quiz. Well, I’ve got a surprise for you! Just how confident are you on your knowledge when it comes to Indian cooking? Below you’ll find a quiz, so let me know what you score!
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korma curry paste
The korma curry paste is the integral part of making any vegetable curry. You can either buy a pre-made version in a jar from a supermarket. Or, you can make it from scratch. Whatever you decide, you can learn all about korma curry paste and how to make it from scratch here. Also, if you are curious about all the different types of korma curry pastes available in stores and online, then take a look at this article.
creamy indian vegetable korma
You might be wondering, what makes the vegetable korma so deliciously creamy? It’s the cream and yoghurt of course! What type of cream to use for a korma curry recipe? You can either use single or double cream (in the UK), although I prefer using the latter because it’ll make the korma curry richer. If you are reading this article beyond our amazing island, and you are somewhere in Europe or the US, then you’ll need to look for a cream with a percentage of at least 30%. Even better if you find 38% and higher! The higher percentage creams can be used as whipping cream. It’s these types of cream that add a rich and creamy flavor to the dish. Do not use creme fraiche; combined with yogurt, it will make your vegetable korma curry sauce too sour!
When you add the cream into the vegetable korma, you’ll need to take a bit of caution! These types of recipes are a bit fragile when it comes to adding the cream or yoghurt because we like to simmer them on high heat. If you add the cream into the pot while the vegetable korma is simmering away, then you’ll soon noting white spots all over the curry. This means that your cream and curry have split! Trust me, you’ll want to avoid this happening to you at all costs. So, the trick here is to fry the vegetable korma curry ingredients along with the curry paste. Then, take it off the heat for at least three to five minutes so it has a chance to cool down. Once cool, slowly pour in the cream in small batches and mix well with the rest of the ingredients. Next, once you complete this step, slowly turn the heat back on, but never let it simmer uncontrollably. Otherwise, you’ll still risk the curry and cream splitting. Just keep it on moderate heat and stir occasionally.
vegan vegetable korma
Are you currently in the process of converting to veganism? Or, are you consciously trying to eat healthier and more sustainably? Congratulations! I am undertaking a vegetarian journey and I am slowly giving up meat step-by-step. You can read about my vegetarian conversion process – so far my methods have been proving successful. Nonetheless, vegetable korma is a very versatile recipe that can easily be turned vegan! Instead of using cream, as a substitute use coconut milk!
add the vegetables
You can add any type of vegetables into the korma curry. I like to add green beans for a bit of crunch, slices of onions, carrots, broccoli and baby potatoes. I like to add the potatoes at the end so they hold their texture in the curry sauce. Otherwise, the starches will get released into the sauce and it might become grainy. You’ll need to source waxy potatoes! Simply put, you can make the vegetable korma curry completely your own.
So, what does you version of the vegetable korma curry look like?
other korma recipes
I recommend making the korma curry sauce in a large batch so that you can make multiple version of the korma. Practically, you can pair the korma curry with any type of produce such as beef, lamb, tofu, chicken, prawns, fish, etc. However, my favourite korma curry recipe has to be either the prawn korma or the chicken korma – the two absolute classics. Definitely check them out! Also, make sure you also look for pairing the korma curry with an Indian vegetable side and a refreshing Indian dip.
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Do you love vegetable korma curry but you’ve never made your own? Find out all there is to know about this recipe and test yourself with a quiz! Enjoy!
- 30ml (2 tbsp) vegetable oil
- 1 onion, peeled and finely chopped
- 125ml (1/2 cup) korma curry paste
- 1 small cauliflower, washed and chopped into florets
- 200g (7 oz) fine green beans, washed and trimmed
- 250ml (1 cup) sweetcorn kernels
- 250ml (1 cup) peas
- 400ml (1 can) coconut milk
- 15ml (1 tbsp) brown sugar
- salt, season to taste
- Gently fry the onion in the oil until softened.
- Add the paste, stir well and let it simmer for a few minutes to release the flavours.
- Add the cauliflower and green beans. Stir well, place a lid on the pan and let it gently cook for 5 minutes.
- Next, add the sweetcorn, peas, coconut milk and sugar. Stir thoroughly and let the curry slowly bubble away for about 10 minutes or until the vegetables are cooked.
- Serve immediately with plain rice.
- Made too much? This dish freezes well!
- Don’t be afraid to experiment with other vegetables as well, such as potato, sweet potato mushrooms, etc.
- Serving Size: 1 serving
- Calories: 503
- Sugar: 15.1 g
- Sodium: 297 mg
- Fat: 41.6 g
- Saturated Fat: 24.8 g
- Carbohydrates: 32.3 g
- Fiber: 8.6 g
- Protein: 8.5 g
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