Indian · medium

Vegetable Korma

Name: Vegetable Korma
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Raw Cashews (Kaju); 1/2 cup Full-Fat Coconut Milk; 3 cups Mixed Vegetables (carrots, potatoes, beans, peas); 1 large Yellow Onion; 2 tbsp Ghee; 1 tbsp Ginger-Garlic Paste; 1 tsp Garam Masala; 3 Green Cardamom Pods; 1 Cinnamon Stick

Mild, creamy coconut and cashew-based curry loaded with mixed vegetables. A rich Mughlai-style dish that is naturally gentle on the palate.

45 min
Total: 4
Serves: $13.50
Est. cost: 390
Cal/serving

Dietary, as tagged

Gluten-free

Parent noteAlready mild and creamy, this is one of the most kid-friendly Indian curries. Cut vegetables small for younger children.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Raw Cashews (Kaju)1/2 cup
Full-Fat Coconut Milk1/2 cup
Mixed Vegetables (carrots, potatoes, beans, peas)3 cups
Yellow Onion1 large
Ghee2 tbsp
Ginger-Garlic Paste1 tbsp
Garam Masala1 tsp
Green Cardamom Pods3
Cinnamon Stick1

Method

01
Blend kaju (cashews) soaked in warm water for 10 minutes with coconut milk into a smooth paste. Set aside.
02
Heat ghee in a pot. Add whole spices (bay leaf, cardamom, cinnamon stick). Add diced onion and cook until golden.
03
Add ginger-garlic paste, turmeric, and coriander. Cook 1 minute. Add mixed vegetables (carrots, potatoes, green beans, peas).
04
Pour in the cashew-coconut paste and 0.5 cup water. Cover and simmer for 20 minutes until vegetables are tender.
05
Stir in garam masala and a pinch of sugar. Garnish with toasted kaju (cashews) and cilantro. Serve with naan or jeera rice.

390
Calories: 10g
Protein: 32g
Carbs: 26g
Fat