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Meet our version for Vegetable Korma, inspired by the original Indian cuisine and one of our top vegetarian dishes for the weekly menu!
Indian cuisine is one of our favorites due to the diverse use of spices and cooking techniques which focus on making vegetables and meatless options incredibly flavorful.
The korma dish first originated in the Indian subcontinent and included braised meat and vegetables mixed with a yogurt-based sauce and spices. The word korma means braised or fried. Nowadays, this dish is served vegetarian style, with chicken, goat, lamb, or beef.
The technique used for preparing the vegetable korma is to do a quick braise on high flame with ghee, a clarified butter commonly used in Indian cuisine.
Since we enjoy meatless dishes so much we decided to cook our version for a vegetable korma at home. Which I have seasoned it with spicy curry, almond butter instead of cashews, and coconut milk. The result was flavorful and showcasing authentic flavors of traditional vegetarian Indian fare.
The cauliflower, potatoes, carrots, and mushrooms are braised with butter or ghee and cooked in this spicy coconut milk broth making a beautiful and tasty Indian vegetable korma dish. When eating it feels satisfying even though it is only vegetables.
Cookbooks are a good source of inpiration for crafting recipes.
Our inspiration for this vegetable korma recipe came from reading the bilingual cookbook “Famous Dishes from Around the World.” We received a complimentary copy of the book and decided to make a recipe in support of a local Florida businesswoman and a fellow food lover.
This cookbook features 30 famous dishes going from ratatouille to tagine, to mousaka, and polish stew. Stephanie Maze is the author and publisher of this cookbook as well as the owner of Moonstone Press LLC in Sarasota, FL.
The book is easy to read. Makes it an excellent tool to learn how to cook international dishes that we usually do not consider including in the weekly menu.
While the vegetable korma recipe that we are sharing is not the recipe published in this book the idea of making it came from us reading and going through the content of the book. Reading cookbooks is a great way to get inspired to create and make new dishes at home.
If you are looking for flavorful vegetarian dishes, make the vegetable korma. This dish is a yummy meatless option for a weekly dinner.
Vegetable Korma
Equipment
- Dutch ovem
- Knife
- Cutting board
- Cooking utensils
Ingredients
- 1 tablespoon ghee or clarified butter
- 1 head cauliflower cut into florets
- 3 white potatoes cut into squares
- 1 purple onion sliced
- 2 cups sliced carrots
- 1 cup crimini mushrooms
- 1 red bell pepper cut into juliennes
- 1 yellow bell pepper cut into juliennes
- 1 tablespoon ginger finely chopped or in paste
- 2 tablespoons spicy Indian curry
- 1 tablespoon almond butter
- 2 cans coconut milk 12 ounces each
- 1 cup vegetable broth
- 1 tablespoon salt and pepper
- 1 cup roasted chickpeas optional
- 1 bunch cilantro optional
- 1 serrano pepper optional
Instructions
- Use a dutch oven and place on the stove. Turn the fire on and add the ghee. When the ghee is warm add the cauliflower florets, the potatoes, and the onions. Sauté for few minutes on high flame.
- Then add the bell peppers and the ginger. Combine with the rest of the ingredients and stir. Let this cook and add the spicy curry, the salt, and the pepper.
- Add the coconut milk and the broth. Cook covered and when the potatoes have a tender texture add the carrots and the grilled mushrooms. Combine well and simmer until carrots cook. Make sure to cook covered with the lid.
- When the vegetable korma is ready, serve on a bowl and garnish with toasted chickpeas, serrano pepper slices, and fresh cilantro. You can add a side of basmati rice and naan bread if desired.
Notes
- The coconut broth with the curry should be creamy and not runny.
- This dish is perfect to use leftover veggies you have in the fridge or on your vegetable case.
- I used mushrooms because I had them grilled from the day before and thought would add a nice meaty texture and it did. You can replace with eggplant or another veggie of your choice or add chicken.
- The curry choice could be mild or spicy depending on your tastebuds.
- Serve with naan bread if desired.
Nutrition
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