This recipe for Vegetable Korma is sweeter than classic Korma, and is filled with fruit and other sweet vegetables. This curry is vegan-friendly, made with easy-to-find ingredients, and has step-by-step directions.
What do you order when you go to Indian restaurants? Do you stare in a panic at a list of unfamiliar food names, and then pick something at random? Do you stick to the buffet, and get a little bit of everything? The husband and I like to order one ‘safe’ meal, and one new, unfamiliar curry.
My trusty, always delicious, go-to meal is Vegetable Korma, a creamy curry filled with roasted spices, blended cashews, and seasonal vegetables. One of my favorite things about korma is that, depending on who prepares it, variations in spice choices, and what vegetables are in season, the dish changes from kitchen to kitchen. That means, of course, that Vegetable Korma is NEVER boring.
Quick Tip: This recipe is a sweeter variation of my classic Vegetable Korma. Try them both!
Searching for Perfect Korma
Recently, while happily devouring a plate of korma in Cincinnati, I found raisins (or, tiny bits of sweetness that exploded in my mouth!) and chunks of cashews in my curry. As I ate, I thought, ‘this is fantastically amazing, and I must try making my own korma more like this korma!’ I then, of course, promptly forgot about it.
Later, however, I ordered korma again in South Dakota, and was thrilled, THRILLED, to once again find fruit and nuts in my korma. This time, when I left, I was on a mission. A food mission, to be more specific, to make this nutty, sweet, creamy bowl of happiness appear in my home kitchen.
Making Sweet Vegetable Korma with Fruit
This recipe for Sweet Vegetable Korma is simple– especially if you’ve already made my classic vegetable korma. As written, this recipe uses quite a few different veggies– mushrooms, sweet bell peppers, peas, and sweet potatoes. Feel free to try variations using fewer types of vegetables, but for this korma, stick with sweet vegetables.
To make this korma, start by sautéing the mushrooms and bell pepper. Then, take them out of the pan, and sauté the spices along with a diced onion. Add some tomatoes, and let everything simmer for just a few minutes. Add the sweet potatoes, and simmer until they’re cooked through. Add in the bell pepper and mushroom back into the pan, along with the remaining veggies. Add a little milk and cream (or coconut milk), and salt to taste! Serve this curry with rice, and enjoy!
Want to Microwave Your Rice? Read this tutorial on How to Cook Basmati Rice in the Microwave.
Navratan Vegetable Korma
- 2 TB Olive oil OR ghee, divided
- 8 oz shiitake mushrooms, sliced
- 1 TB Garam masala spice mix If garam masala mix is CINNAMON-heavy (if it's brown), use 1/2 TB garam masala + 1/2 TB smoked paprika
- 1 Onion, finely diced
- 1 tsp red chili flakes
- 3 garlic cloves, finely diced
- 1 15oz can fire-roasted tomatoes OR 2 fresh tomatoes, diced
- 1 large sweet potato, diced
- 2 cup peas
- 1/3 cup roasted cashews, diced
- 1/3 cup dried fruit (pineapple, raisins, golden raisins)
- 2 tsp ground turmeric
- 1 cup milk OR coconut milk
- 1/2 cup heavy whipping cream OR 1/2 cup full-fat coconut milk
- 1 tsp salt, to taste
- To Serve: jasmine rice, basmati rice, or naan
- Prepare the rice according to package directions. Add 2 bay leaves with the rice while it's cooking, and then discard them when it's finished.
- Heat 1 TB olive oil in a large pan or wok over medium-high heat. Sauté the mushrooms and pell peppers for 3-4 minutes, until the mushrooms brown and the peppers begin to blister. Remove vegetables from pan and set aside.
- Heat remaining 1 TB olive oil in the same pan. Add onion, garam masala, and chili flakes. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
- Reduce heat to medium. Add tomatoes and let them simmer 4-5 minutes. Add sweet potatoes, and cover pan. Add the mushrooms and peas to the pan. Simmer about 15 minutes, until the potatoes have softened and the peas have cooked through.
- Add cashews, peas, dried fruit, turmeric, milk, and cream to the pan. If you prefer the color to be more vibrant, add more turmeric. Salt to taste.
- Serve while still warm with a side of rice.
- Leftovers:Store in the fridge and use within 3-4 days.
- To simplify the recipe, you could eliminate the mushrooms.
- You can substitute the mushrooms or peas used here for vegetables you already have on hand. Other vegetables that work well in this recipe include sweet bell pepper and green beans.
- Rice accounts for 210 calories per 4-count serving. To lower the calorie count, serve with less rice or without rice.
- Heavy whipping cream accounts for 103 calories per 4-count serving. Leave out, or swap with milk to lower the calorie count.