The Best Vegetable Korma
I have heard so many people say that a korma is boring or bland, well this recipe will change your opinion of a korma forever. This recipe is vegetarian, but you could easily substitute the vegetables and tofu for chicken. Enjoy!
Vegetable Korma
Ingredients
Whole Spices
- 2 Bay leaves
- 1 tsp cumin seeds
- 1/8 tsp whole black peppercorns
- 3 cardamom pods
- 5 cloves
- 1 cinnamon stick
Spice Powders
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp turmeric powder
- 2 tsp salt
Ingredients for the curry
- 2 large onions
- 2 tomatoes
- 400g firm tofu cut into 2cm cubes
- 1/2 courgette cut into 2cm cubes
- 1/4 butternut squash peeled and cut into 2cm cubes
- 2 tbsp almond oil
- 10 garlic cloves
- 1 inch ginger chopped
- 3 green chillis
- 1/2 cup plain natural yoghurt
- 2 tbsp ghee
- 1/2 tsp methi
- pinch saffron
- handfull coriander chopped
- 2 cups water
Instructions
- Mix all the spice powders and salt in a bowl and set aside
- Heat the oil in a large saute pan, add the whole spices and gently fry for 1 minute
- Add the onions and cook until golden and then turn off the heat
- Empty the contents of the pan into a blender
- Add the spice powders, chillis, tomatoes, garlic and ginger to the blender, and blend until smooth
- Empty the contents of the blender into the saute pan on a low/medium heat
- Add the vegetables and tofu and stir until everything is coated in the sauce
- Add two cups of water and bring to a gentle simmer, cover with a lid and allow to cook for 15 minutes
- Reduce the heat to low, and add the yoghurt, ghee, coriander and saffron, and mix until combined
- Add more water if required, and keep on a low heat for 3-4 minutes
- sprinkle with the chopped coriander and serve
Notes
If you don’t like tofu, you can make this recipe with potatoes, broccoli or cauliflower instead.
I added a handful of frozen peas to the sauce when I added the yoghurt.
