Korma is a South Asian dish that is made by braising meat and/or vegetables with yogurt/cream, water/stock and spices.
I made a healthy version of vegetable korma by using plain non-fat yogurt (with no added sugar) and also mixed in some ground almonds to give it an extra boost of nutty flavour.
The husband and I tend to favour meat over vegetables but with a sauce this thick and creamy that goes so well with rice, we have no reason to miss the meat. 😉
Vegetable Korma Recipe
Ingredients (serves 6)
350g baby potatoes, cut into bite-sized cubes
240g sweet potatoes, cut into bite-sized cubes
1 red pepper, chopped
1 carrot, chopped
100g french beans, sliced into 2cm sections
60g fresh shiitake mushrooms, stems removed & sliced
2 red onions, peeled & diced
1 tbsp freshly grated ginger
4 garlic cloves, peeled & finely chopped
600ml vegetable stock (or dissolve 1 stock cube in 600ml hot water)
250ml plain non-fat yogurt
60g ground almonds
1/2 tsp sea salt
1 tsp light soy sauce (optional)
1 tbsp olive oil
coriander leaves as garnish
cooked brown rice
1 tbsp ground coriander
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground turmeric
1. Heat oil in pan and saute the onions and garlic briefly.
2. Add the ginger and spice mix and continue to stir fry till fragrant.
3. Pour in the stock and add the potatoes, sweet potatoes and carrots. Bring to a boil and then reduce heat to simmer for about 15 minutes till the vegetables are tender.
4. Add the red pepper, french beans, mushrooms and almonds. Season with salt and/or light soy sauce. Cook for 5 minutes.
5. Turn off the heat and stir in the yogurt slowly till the gravy becomes creamy.
6. Serve the vegetable korma with steamed rice and papadums. Garnish with coriander.