Vegetable korma is basically an aromatic and spiced curry made with mixed vegetables. Korma or kurma is a curry dish which is popular in India as well as in Central Asia. The base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts-seeds paste or a combination. In the North Indian and Mughlai cuisine generally yogurt and cream are added, whereas in the South Indian versions, coconut is used along with some nuts-seeds. There are many many variations of making a vegetable korma. The taste and the flavor varies with the cooking technique and the ingredients that are used in the korma. One of the most famous korma from north india is navratan korma. This recipe of veg korma is not a sweet version. It is mildly spiced and has a lovely colour; I’ve also added both coconut and yogurt in this South Indian korma variation.
1 tablespoon vegetable oil
1 onion, finely chopped
3 cardamom pods, bashed
2 tablespoons each ground cumin and coriander
½ tablespoon ground turmeric
1 green chilli, finely chopped
1 garlic clove, crushed
1 thumb-size piece ginger, finely chopped
800 g. mixed vegetables, such as carrots, cauliflower, potato and courgette, chopped
300-500 ml. hot vegetable stock
200 g. frozen peas
200 ml. yogurt
Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins. Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan.
Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through. Remove from the heat and stir through and the yogurt. Serve vegetable korma sprinkled with coriander, with basmati rice or naan bread (or lasooni bread, which has garlic) on the side.