Vegetable Korma is a rainbow of vegetables in a coconut almond sauce with bold, complex flavors from health benefiting spices.
This dish gets its bold, complex flavors from an array of spices, many of which contain powerful health benefits.
Here I use cauliflower, potatoes, tomatoes and green peas because I wanted something simple. You can change up the vegetables if you like. String beans, sweet potatoes, mushrooms and zucchini would be good. If you’re vegan use all coconut oil instead of the butter or ghee. If you’re paleo switch to sweet potatoes.
To make it easy I recommend measuring out the spices and putting them together according to how they are added to the dish. You can see how I did it in the photo above. First the spices for the coconut/almond sauce, second the spices added to the oil to make the tadka. A tadka captures the spices essence and aroma in hot oil, infusing the final dish with flavor. Finally the spices are added to the vegetables.
The healing spices are ginger, turmeric, cumin, fennel and cinnamon.
Ginger is called the universal spice. It helps food pass quickly through your GI tract improving digestion and relieving indigestion. Scientific studies show that it supports healthy microbes and a healthy intestinal wall.
Turmeric contains a strong anti-inflammatory compound called curcumin. It fights all kinds of inflammation including arthritis. It can be used to treat a variety of digestive problems including digestive tract inflammation and reduces gas and bloating.
Cumin seeds support the pancreas and help digest protein. It helps eliminate toxins and congestion from body (and mind).
Fennel seeds relieve bloating, gas, and cramping. It calms the mind and improves mental clarity.
Cinnamon has the ability to lower blood sugar or reduce the rise in blood sugar. Ceylon cinnamon is the best type of cinnamon.
Vegetable Korma can be served with rice but I like it just by itself.
This vegetable dish is very satisfying with lots of flavor and protein from the almonds and peas. The recipe makes 4 large portions and holds up well in the refrigerator. It’s great reheated the next day.Print
A vegetable dish with bold, complex flavors from an array of spices, many of which contain powerful health benefits.
- 12 almonds, soaked for 4 hours or overnight in the refrigerator
- ½ cup shredded coconut
- 1 chili pepper, jalapeno or Serrano, remove seeds if you don’t like hot spice
- 1 teaspoon cumin seeds
- 1 tablespoon sesame seeds
- ½ teaspoon fennel seeds
- 2 inches ginger root
- 1 tablespoon coconut oil
- 1 tablespoon butter or ghee or coconut oil
- 1 bay leaf
- 3 curry leaves (optional)
- 1 small cinnamon stick
- 1 teaspoon cumin seed
- ½ teaspoon fennel seeds
- 1 cup chopped onion
- 1 cup chopped tomato, divided
- 2 cups russet potatoes, cubed
- ½ teaspoon turmeric
- ½ teaspoon Celtic sea salt
- 1 teaspoon curry powder
- 2 cups cauliflower cut into florets
- 1 cup peas, frozen or fresh
- ¼ cup chopped cilantro
- Drain and rinse almonds.
- Blend the coconut, chili pepper, almonds, cumin seeds, sesame seeds, fennel seeds and ginger root with 2 cups of water until smooth
- Heat coconut oil and butter in a large sauté pan until very hot.
- Add bay leaf, curry leaves (if using) cinnamon stick, cumin seeds and fennel seeds. Cook 30 seconds until seeds begin to brown.
- Add onion, sauté 2 minutes until they begin to soften
- Add half the tomatoes, potatoes, turmeric, curry and salt. Stir to coat vegetables with spices.
- Add coconut sauce, bring to a simmer.
- Add cauliflower and the rest of the tomatoes. Cover and simmer until potatoes are tender, about 20 minutes.
- Add peas and stir. Cook 1 minute more.
- Top with chopped cilantro
- Category: Vegetable
- Cuisine: Indian, Healthy, Vegan, Paleo