Vegetable korma curry is a dish with deep roots in the cuisine of the Indian subcontinent, especially in the Mughal tradition. Originally, korma is a creamy and spiced stew prepared with meat, yogurt, and nuts, which was slow-cooked to achieve a smooth texture and a delicate flavor. Over time, this recipe was adapted and varied in different regions, giving rise to very popular vegetarian versions due to the great diversity of local vegetables and spices. In several Latin American countries, this type of spiced stew is simply known as "curry," although the term "korma" is maintained in recipes more faithful to the Indian tradition.
In countries like Mexico, Colombia, Argentina, and Chile, "curry" has been incorporated into their gastronomy with influences from international cuisine, used to describe stews made with a particular mix of spices. However, the word "korma" is less common, though increasingly appreciated in specialized restaurants or in communities that value Indian cuisine. This dish stands out for its mild flavor and creamy texture, characteristics that make it attractive for those seeking vegetarian or vegan options rich in flavor and nutrients.
How to Prepare Vegetable Korma Curry
Butter, curry powder, garam masala, ground cumin, ground nutmeg, cinnamon, onion, garlic, chopped tomatoes, mild chilies, vegetable broth, white potatoes, cauliflower florets, carrots, fresh green beans, fresh cilantro, red bell pepper, coconut milk, smooth cashew butter, plain yogurt, salt, and cashews.
Heat butter, ghee, or oil in a large wok-style pan over medium-low heat.
Add curry powder, garam masala, cumin, nutmeg, and cinnamon and cook for 2 minutes, stirring occasionally.
Add onion and garlic.
Increase the heat and sauté until the onion is almost translucent.
Add tomatoes, green chilies, and vegetable broth and bring to a gentle simmer.
Add the potatoes, cauliflower, carrots, green beans, and cilantro.
Cover and cook over medium-low heat for 25 to 30 minutes, until the vegetables are tender but firm.
Add sliced red bell pepper, coconut milk, and cashew butter.
Cook for 15 minutes.
Remove from heat, add yogurt, and season to taste with salt.
During cooking, there should be enough liquid to form a good korma sauce base; if more sauce is desired, add additional vegetable broth.
Serve over basmati rice and garnish with chopped cashews.
