This lovely light nutrition packet vegetarian /vegan curry is great midweek meal, full of hearty chickpea and other vegetables and so easy to make.
Korma style curry is characterised by the use of almonds, yoghurt and lemon juice combined aromatic spices such as turmeric, and garam masala.
This versatile spice blend is great with many different vegetables, so don’t worry if you don’t have the exact vegetables listed you can add others like carrots, and other root vegetables, or spinach and kale.
If you want to add chicken you can see our chicken korma curry recipe here.
image courtesy of simplyrecipes.com
Spices used in this recipe
Curry Northern Indian Korma – Mild
Korma is a delicacy in South Asia, particularly in Northern India, which has its root traced back to all the way to Mughlai cuisine of the Mughal Empire in medieval India. This spice blend consists of various spices and herbs that have a mild flavour, emphasizing the beautifully fragrant but subtle spices and the delicious creaminess of the sauce. The mild flavour of this curry makes it suitable for the whole family. Though popularly chicken, lamb and beef are used for the base of korma, this well-balanced curry blend can be used with any curry base.$3.45
Heat coconut oil/olive oil and add onion, saute 2-3 min, then add garlic and ginger .
Stir in korma spice mixture, saute 2mins.
Add potatoes and cauliflower and chickpeas stir to coat with spice mixture
Add almonds, yoghurt/coconut milk and bring to the boil and simmer for 15min until potatoes and cauliflower are cooked.
Add spinach/kale and peas and simmer another 5min.
season to taste with salt and pepper and maybe a dash of freshly squeezed lemon juice. Garnish with pistachio, fresh coriander leaves and serve with rice.