In line with the spirit of Easter fasting (or simply for those days when you want to treat yourself to a nourishing plant-based meal), we present our next vegetarian interpretation—this time for a delicate and creamy white Korma curry.
Culinary History: The Birth of Royal Korma
Korma is the crown jewel of Mughlai cuisine. The dish was introduced to Northern India, Pakistan, and Bangladesh by invaders from Central Asia during the 16th century. The original tradition stems from nomadic habits of braising mutton in fresh milk or yogurt—a festive method for preparing lamb among Arabs and Bedouins to this day.
The name originates from the Turkish word kavurma (literally meaning “braised or cooked meat”). When these culinary techniques met the richness of India, local chefs merged them with traditional regional spices.
Beyond classic coriander and cumin, the hallmark of Indian Korma became a silky nut paste (usually from cashews or almonds) combined with yogurt or coconut milk. The result is a mild and unique flavor that wins the hearts of food lovers worldwide.
Vegetarian Korma: The Power of Vegetables and Nuts
Although Korma historically began as a royal meat dish, nowadays vegetarian Korma—known in India as Navratan Korma—is one of the most popular dishes. The focus falls on the velvety nut and coconut sauce, which the vegetables absorb in a unique way. Cauliflower and potatoes soak up the aromatic oils, while pre-roasting them in the oven unveils their natural sweetness. The result is a rich, satisfying, and perfectly balanced meal where every bite offers a distinct texture.
YOU WILL NEED:
- 1 kg vegetables (mix of cauliflower, potatoes, peppers, carrots, zucchini)
- Korma spice kit
- 150g peas (canned or frozen)
- 2 onions (200g)
- 4 sm ginger (1 tbsp grated)
- 7 cloves garlic (1 tbsp grated)
- 50g raw nuts (cashew/almonds)
- 1 can coconut milk
- 8 tbsp oil
- 1-2 fresh chilies (optional)
- fresh coriander (optional)
- basmati rice (as a side dish)
- salt
PREPARATION:
- Preheat oven to 220C with a fan.
- Cut vegetables (without the zucchini) into equal pieces and place on a tray, lined with parchment paper. Salt and drizzle with some oil.
- Chop the onions.
- Puree 7 garlic cloves and 4 sm ginger.
- In a blender puree nuts with 3 tbsp coconut milk.
COOKING:
- Roast vegetables in the preheated oven for 15 minutes. Then take out and leave aside till ready to use them.
- Heat 8 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
- Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
- Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
- Add the contents of package №2 (and optionally package Chili) and stir constantly for 1 minute.
- Add pureed nuts, all coconut milk and a cup of water if necessary. Wait till it simmers gently.
- Pour in the pan the peas, chopped zucchini and the roasted vegetables and mix with the masala.
- Add the contents of package Garam masala and stir.
- Sprinkle with fresh coriander (optional).
- Serve with basmati rice.
See How We Made It
To guarantee perfect results in your kitchen, we highly recommend watching our detailed video guide before you begin: