Jul 13 2026
Restaurants›Fresh Tandoori Flavour, Indian Restaurant - Victoria, BC›Vegetable Korma Recipe

Vegetable Korma Recipe

Inspired by Fresh Tandoori Flavour, Indian Restaurant - Victoria, BC
Time45m
Serves4

Vegetable cooked in Yogurt Creamy Cashew Curry Sauce

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Ingredients

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Vegetables

Sauce

Method

Preparation

  1. 1

    Prepare the Cashew Cream

    In a blender, add the soaked cashews, yogurt, and coconut milk. Blend until smooth and creamy. Set aside.

  2. 2

    Chop the Vegetables

    Prepare all the vegetables by washing and chopping them into bite-sized pieces. Set aside.

Cooking

  1. 3

    Sauté the Aromatics

    In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until translucent. Then add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

  2. 4

    Add the Spices

    Stir in the curry powder and turmeric powder, mixing well to coat the onions and garlic. Cook for another minute.

  3. 5

    Cook the Vegetables

    Add the cauliflower, carrots, peas, bell pepper, and potato to the pot. Stir well to combine with the spices. Cook for about 5-7 minutes, stirring occasionally until the vegetables start to soften.

  4. 6

    Combine with Cashew Cream

    Pour the cashew cream sauce into the pot, stirring to combine with the vegetables. Season with salt and black pepper to taste.

  5. 7

    Simmer the Korma

    Reduce the heat to low and cover the pot. Let the korma simmer for about 15 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.

  6. 8

    Garnish and Serve

    Once the vegetables are cooked, remove from heat and garnish with chopped cilantro before serving.

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