Vegetable Korma – Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free Can be made nut-free. No Onion No Garlic Recipe. Instant pot option.
Weekends always have me craving Indian food, so here is this quick Korma Sauce with vegetables of choice.
There are several different types of kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. This korma sauce is a simple sauce made with whole spices, ginger and chili and then thickened with cashews. The sauce does not use onion and garlic as is used is many korma sauces. Some regional cuisines in India do not include certain root veggies like onion and garlic, or allium. This delicious and easy sauce has a similar flavor punch of my restaurant style Navratan korma sauce (from my first book), but simpler and without any onion and garlic. Use whichever whole spices you have and Use other nuts or coconut as sub for cashews. Lets get to this delicious Clean up the fridge Veggie Korma.
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Pictured above with Spiced Fried Rice. I added 2 cloves and a cinnamon stick with the cumin seeds.
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Vegetable Korma - Creamy Indian Korma Recipe. No Onion Garlic
- 1.5 inch ginger
- 1 hot green chili or 1/4 cup green pepper
- 1/2 tsp (0.5 tsp) garam masala
- 1 tsp coriander powder
- 1/2 tsp (0.5 tsp) paprika
- 1/4 tsp (0.25 tsp) each of cardamom, clove, black pepper
- cayenne to taste (I use 1/3 tsp or more)
- 1/2 tsp (0.5 tsp) amchoor dry mango powder or 1/8 tsp kala namak (Indian sulphur black salt)
- 1 tsp lemon juice
- 3 tbsp water
- 1/4 cup (0.25 ) cashews , soaked for 15 mins or longer in hot water
- 2 tsp flour or cornstarch
- 3/4 cup (183 ml) non dairy milk or water
- 1 tsp oil
- 1/2 tsp (0.5 tsp) cumin seeds
- 1 2 inch cinnamon stick
- 1 green cardamom pod slightly opened (optional)
- 2 bay leaves
- 3 cups (NaN cups) vegetables chopped small such as cauliflower broccoli potato sweet potato green beans carrots peppers, peas
- 3/4 tsp (0.75 tsp) or more salt
- cilantro and pepper flakes for garnish
- Blend the ginger, chili, spices, lemon juice and 3 tbsp or more water. Alternatively, mix the minced ginger and chili with the spices, lemon and water in a bowl. Blend cashews, flour with the non dairy milk until smooth and set aside
- Heat oil in a skillet over medium heat. When hot add cumin seeds and let them start to change color. Add cinnamon stick, cardamom and bay leaf and mix in. Toast for half a minute. Add the blended ginger chili spice mixture. Reduce heat to medium-low and cook for 3 to 5 minutes. stir frequently to avoid burning.
- Add blended cashew milk to the skillet and mix in well. Cook for 2 minutes. Increase heat to medium.
- Add the vegetables that take longer to cook and salt. Cover and cook for 12 minutes.
- Add in rest of the vegetables and mix in. Taste and adjust salt and heat. Cover and cook for another 5 to 10 minutes or until thickened to preference and all the vegetables are cooked. Adjust consistency if you wish with some coconut milk or cashew cream for creamier. Garnish liberally with cilantro and some pepper flakes and serve with lightly spiced rice or flatbread.