Creamy Mixed Vegetable Korma with Yogurt Recipe

4.80 from 5 votes

Creamy Mixed Vegetable Korma with Yogurt Recipe

Vegetable Korma is a creamy curry with mixed vegetables, yogurt, and spices. I recommend making it in order to use up mixed vegetables that are about to go bad in your fridge.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Indian

Servings: servings

Calories: 238kcal

Author: Helene Dsouza

Ingredients

3.5 cups Mixed Vegetables *See Notes
2 Tablespoon Oil *See Notes
1 Onion chopped or finely sliced
1 Tablespoon Ginger + Garlic *See Notes
1 Bay Leaf small or a piece
4 Green Cardamom Pods whole, slightly stamped to release aroma
1 Teaspoon Turmeric Ground
½ Teaspoon Cumin Seeds Ground ground
½ Teaspoon Coriander Seeds Ground ground
½ Teaspoon Red Chili Pepper Ground
1 Tomato diced
3 Tablespoon Tomato Sauce
Pinch Black Pepper Ground
1½ Cup Broth
5 Tablespoon Table Cream *See Notes
2 Tablespoon Greek Yogurt
Salt to taste
Cilantro Fresh to garnish, aka fresh Coriander leaves

US - Metric

Instructions

If you use fresh raw vegetables

Chop or slice the onion small. Wash, peel and cut your vegetable into bite-sized pieces. Keep the eggplant and tomato apart (and any vegetables such as spinach) because the cooking period is shorter.
3.5 cups Mixed Vegetables
Boil veggies such as carrot, potato, cauliflower, french beans, green peas etc covered with salt water until soft for about 10 to 15 minutes. Keep tomatoes, par-boiled vegetables and veggies that don't need cooking aside.

To cook the Korma

In the meanwhile, add the oil to a pan and fry your cut onion soft and translucent over a medium high heat setting.
2 Tablespoon Oil, 1 Onion
Briefly take from the heat and add your ginger garlic paste, bay leaf, and slightly crushed cardamom seeds. Quickly stir cook, and temper for 1 minute or so over a medium heat setting. (be careful, ginger garlic paste is semi liquid and jumps up in the hot oil.
1 Tablespoon Ginger + Garlic, 1 Bay Leaf, 4 Green Cardamom Pods
Take again from the heat and continue to add in the other spices: ground turmeric powder, ground cumin powder, ground coriander powder and red ground chili powder. Stir-fry for 1 minute over a medium heat setting.
1 Teaspoon Turmeric Ground, ½ Teaspoon Cumin Seeds Ground, ½ Teaspoon Coriander Seeds Ground, ½ Teaspoon Red Chili Pepper Ground
Add in the tomato and stir-cook for a minute over a medium-high heat setting.
1 Tomato
Reduce the heat and continue stirring in the tomato sauce and black pepper. Stir-cook to incorporate the ingredients on a medium heat setting.
3 Tablespoon Tomato Sauce, Pinch Black Pepper Ground
Add all the vegetables and the broth.
1½ Cup Broth
Mix the entire contents thoroughly and allow to simmer for a minute or two on a medium flame.
Stir in the cream and incorporate it into the veg korma curry. Leave to cook for a couple of minutes so that the flavors get into the curry.
5 Tablespoon Table Cream
Reduce the heat to a minimum and toss in the yogurt. Mix it all well.
2 Tablespoon Greek Yogurt
Season with salt and simmer on a lower heat for 5 minutes, or until you are satisfied with the consistency and flavor.
Salt
Pick out and discard your whole spices, the bay leaf and cardamom pods, before you garnish and serve your korma.
Garnish with chopped fresh cilantro (aka fresh coriander) and serve hot with Indian flatbread such as bread, Indian roti, paratha, naan or cooked rice.
Cilantro Fresh

Notes

You can use whatever vegetables you have in your fridge. You can use veggies such as Carrot, Cauliflower, Green Peas, Eggplant, Green Beans, Spinach, Potatoes. I use vegetables that are about to go bad because I care about saving vegetables and zero waste.
Use a neutral flavored oil, as in vegetable oil, canola oil, sunflower oil. If you want to go all Indian, get coconut oil and if you are daring and seeking new flavors, try mustard seed oil.
You can use the water that was utilized to boil your vegetables as a broth in the curry. Use that broth for the curry after cooking the vegetables.
Use fresh ginger and Garlic finely chopped or grated (ratio 1:2) or use ginger and garlic paste. I, personally, prefer the paste because it mixes in faster, and it's more convenient, but if you want more flavors, use fresh ingredients only.
For the Cream, you can use either table cream (like the canned Nestlé ones), heavy cream or french Crème fraîche. Personally, I'm all about the fresh cream.

Nutrition