A Yamme Vegan Korma Recipe

                   

Vegan Korma Recipe

Introduction:

Vegan Korma is a rich, creamy, and aromatic curry that showcases the essence of Indian cuisine without using any animal products. Traditionally, korma is a Mughlai dish made with yogurt, cream, and meat, but this vegan version replaces dairy with coconut milk and uses a variety of vegetables and spices to create a flavorful, plant-based alternative. Perfect for vegans and anyone looking to enjoy a hearty, comforting meal, this dish pairs beautifully with Rice, naan, or roti.

Ingredients:

For the Korma:

1 cup cauliflower florets

1 cup carrots, sliced

1 cup green beans, chopped

1 cup potatoes, diced

1 cup peas (fresh or frozen)

1 medium onion, finely chopped

2 tomatoes, pureed

1/2 cup coconut Milk

1/4 cup cashews (soaked in water for 30 minutes)

1 green chili, slit

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp Garam Masala

1/2 tsp cardamom powder

1/2 tsp cinnamon powder

2 tbsp oil or vegan butter

Salt to Taste

Fresh coriander leaves (for garnish)

For the Cashew Paste:

Blend soaked cashews with 1/4 cup water into a smooth paste. Set aside.

Instructions:-

Step 1: Prepare the Vegetables:

Heat oil or vegan butter in a large pan. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chili, and cook for 1-2 minutes.

Add tomato puree and cook until the oil separates.

Step 2: Add Spices:-

Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.

Add the diced potatoes, carrots, and green beans. Stir to coat the vegetables with the spice mixture.

Step 3: Cook the Vegetables:-

Add 1 cup of water, cover the pan, and let the vegetables cook on medium heat for 10-12 minutes.

Add cauliflower florets and peas. Cook for another 5-7 minutes until all the vegetables are tender.

Step 4: Add Creaminess:-

Stir in the cashew paste and coconut milk. Mix well.

Add garam masala, cardamom powder, and cinnamon powder. Simmer for 5-7 minutes on low heat until the curry thickens.

Step 5: Garnish and Serve:-

Garnish with fresh coriander leaves.

Serve hot with steamed rice, Naan, or Roti.

Tips for Perfect Vegan Korma:-

You can add other vegetables like bell peppers, zucchini, or broccoli.

For a nut-free version, replace cashew paste with sunflower seed paste or omit it entirely.

Adjust the spice levels according to your preference.


Enjoy this creamy, flavorful Vegan Korma that’s both healthy and satisfying.

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