Vegetarian Korma Recipe
This is an easy vegetarian curry. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
This is indeed a delicious recipe. A couple things: I found "tomato sauce" was vague. At least in Canada, we don't have "tomato sauce" unless it's pre-spiced and salted pasta sauce, so I got a 5oz can of tomato paste and mixed it with 1/2 cup water, and that worked fine. As some others have said, I found I had to pre-cook the potatoes slightly. I baked them in the microwave for 1-1/2 mins per side and that seemed to work good, although they were still just a tiny bit al dente after the meal was finished cooking. I also found I didn't have any curry powder left, so I substituted Epicure Curry Dip Mix, and it worked like a charm. For those with nut allergies, I left the cashews out and it still tasted great. Overall, a delicious and versatile recipe which we will definitely be making again!
I was excited about this recipe because I love vegetarian korma, but there was something missing. I followed the recipe as written, except I only used one potato. Two potatoes is just way too much. I like things with crunch so next time I might add more cashews. The kormas I have had at my favorite Indian restaurants have a sweet element to them. I feel like the recipe needs a sweet fruit maybe a cranberry or a grape.
A truly great recipe. I have made it many times and here are my suggestions: cook the potatoes and the carrots on cookie sheets at 400 degrees for 20 minutes. Otherwise it will take forever for these ingredients to get soft. I also cook the peppers the same way for about 8 minutes. I think a 1/4 tsp of cumin and an extra TB of curry amp up the spices. I find that i need way more liquid than is recommended and so I double the amount of tomato sauce and add a splash of vegetable broth. I just made 24 servings of this for a holiday party and I anticipate a lot of happy eaters!
so good... this has to be one of my favorite vegetable curries. Tastes like it belongs in a very good authentic restaurant.
The end result tasted great, but it took much longer to cook the potatoes and carrots (40 minutes instead of 10, I like them soft). Maybe as a result of that, it was quite dry, I ended up adding twice as much tomato sauce and a whole packet of store bought korma sauce as well. I suggest doing the cooking in a large pot instead of a skillet, it was full to the brim and kept spilling over while I was stirring it. I also added chicken cooked with curry and garlic. Very tasty!
Yummy! Used a can of Light Coconut milk instead of the heavy cream as other users had suggested. Easy to prepare and easy to customize. We used chicken in place of potatoes for a non-vegetarian version. Thank you for posting!
Very good! Followed a few previous suggestions, and used coconut milk, only one medium potato, but added some cauliflower. Didn't have cashews, so used almonds instead and decreased the curry a little, but added some garam masala. Nice complement to our Indian feast!