Cherry & Dennis Helper Habitat

Indian Vegetable Korma

印度椰香雜菜咖喱

Indian Vegetable Korma — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Vegetable korma is a mild, creamy Indian curry with yogurt, cashews and mixed vegetables.

01

Ingredients

Main ingredients

250 g cauliflower
180 g carrot
150 g green peas
220 g plain yogurt
80 g cashews

Korma sauce

180 g onion
20 g ginger
3 cloves garlic
2 tsp garam masala

Cooking and finishing seasoning

2 tbsp cooking oil
250 ml hot water
1 tsp salt
20 g coriander

Indian Vegetable Korma — ingredients

02

Tools

cutting board
knife
deep pan or pot
wooden spoon
measuring spoons

Indian Vegetable Korma — tools

03

Steps

Indian Vegetable Korma — Soak cashews in hot water for ten minutes, then blend smooth

Step 1

Soak cashews in hot water for ten minutes, then blend smooth

Soak cashews in hot water for ten minutes, then blend smooth.

Indian Vegetable Korma — Cut cauliflower into florets and slice carrot

Step 2

Cut cauliflower into florets and slice carrot

Cut cauliflower into florets and slice carrot.

Indian Vegetable Korma — Chop onion, ginger and garlic

Step 3

Chop onion, ginger and garlic

Chop onion, ginger and garlic.

Indian Vegetable Korma — Fry onion in oil until soft

Step 4

Fry onion in oil until soft

Fry onion in oil until soft.

Indian Vegetable Korma — Add ginger, garlic and garam masala until fragrant

Step 5

Add ginger, garlic and garam masala until fragrant

Add ginger, garlic and garam masala until fragrant.

Indian Vegetable Korma — Add carrot, cauliflower and peas

Step 6

Add carrot, cauliflower and peas

Add carrot, cauliflower and peas.

Indian Vegetable Korma — Add a little hot water, cover and cook until half tender

Step 7

Add a little hot water, cover and cook until half tender

Add a little hot water, cover and cook until half tender.

Indian Vegetable Korma — Lower the heat and add cashew paste and yogurt

Step 8

Lower the heat and add cashew paste and yogurt

Lower the heat and add cashew paste and yogurt.

Indian Vegetable Korma — Stir continuously so the yogurt does not split

Step 9

Stir continuously so the yogurt does not split

Stir continuously so the yogurt does not split.

Indian Vegetable Korma — Simmer until vegetables are just tender and sauce is smooth

Step 10

Simmer until vegetables are just tender and sauce is smooth

Simmer until vegetables are just tender and sauce is smooth.

Indian Vegetable Korma — Season with salt and loosen with water if needed

Step 11

Season with salt and loosen with water if needed

Season with salt and loosen with water if needed.

Indian Vegetable Korma — Finish with coriander and serve hot

Step 12

Finish with coriander and serve hot

Finish with coriander and serve hot.

Common mistakes

Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.

Tips

Measure seasonings first and keep cooked food separate from raw food; remove bones and reduce chilli when serving children or older adults.