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    Korma

    Jump to Recipe·Print Recipe

    Korma is an Indian dish traditionally made with meat, vegetables, yogurt or cream, and spices, cooked slowly to achieve a thick, saucy stew (this plant-only version cooks up pretty quickly). See Notes for variations on the vegetables, spices and cashews.

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    Korma


    • Total Time: 45 mins
    • Yield: 4 to 6 (makes about 6 cups) 1x
    Print Recipe
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    Ingredients

    Scale
    • 1 ounce raw, unsalted cashews (about ¼ cup)
    • ¾ cup water
    • 3 cups cauliflower florets
    • 2 pounds white potatoes, cut into ½-inch chunks (about 5½ cups)
    • 1 yellow or white onion, chopped (about 2 cups)
    • 2 teaspoons finely chopped garlic (about 2 cloves)
    • 2 teaspoons finely chopped ginger
    • 1 teaspoons chili powder
    • 1 teaspoon garam masala
    • ½ teaspoon cardamom
    • ¼ to ½ teaspoon turmeric
    • ½ cup water
    • ¼ cup tomato paste
    • 1½ cups green peas (thawed under warm water if frozen)
    • ½ cup chopped cilantro

    Instructions

    1. Place the cashews and ¾ cup water into a blender, and set aside. Prep all ingredients before starting with step 2 (since this comes together quickly).
    2. Place the cauliflower and potatoes into a soup pot and cover with water. Bring to a boil on medium-high heat. Boil for 10 to 15 minutes, or until tender. Drain water from the pot, and set aside off heat.
    3. While the potatoes and cauliflower are cooking, place 1 tablespoon of water into a frying pan or saucepan on medium-high heat. When the water starts to sputter, add the onion. Cook while stirring for 4 to 5 minutes, or until the onions start to become translucent and soft. Add the garlic, ginger, and spices, and cook while stirring for more 1 minute, adding a little water as needed. Stir in the tomato paste and ½ cup water.
    4. Add this spicy-cooked-onion mixture to the blender of water and cashews. Blend until smooth.
    5. Pour the blended sauce into the pot of drained and cooked potatoes and cauliflower. Stir in the peas and cilantro. Heat on low for 5 minutes. Serve as is or over cooked rice.

    Notes

    Chili powder: I used regular chili powder in this recipe (use any heat level you like) shown in the photos, but if you want even more color, you can use Kashmiri chili powder, which is added mostly for it’s great color and less for the heat it provides. You can also add some more turmeric to add color.

    Garam masala: This is a spice blend that is found in most grocery stores that has a stronger spice blend than curry powders. But if you don’t have garam masala, you can use a curry powder instead, or Google “garam masala substitution.”

    Variations: I’ve seen this dish made with a variety of vegetables, so feel free to mix it up with things like: carrots, broccoli, sweet potatoes, peppers, green beans, zucchini, cabbage, and pre-cooked garbanzo beans.

    Cashew substitution: If you don’t have or can’t eat cashews, you can use another type of nut like pine nuts or soaked sunflower seeds, or ¼ cup tahini (sesame seed paste).

    • Prep Time: 25 mins
    • Cook Time: 20 mins

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Above: The raw, chunked potatoes and cauliflower florets, ready for step 2. I used Yukon gold potatoes here, but you can use any type.

    Above: The chopped onions and (L to R): garlic, ginger, dried spices, and tomato paste.

    Above: The frozen green peas, thawed a bit under warm water, and the coarsely chopped cilantro. These are added in toward the end so they don't lose their vibrant color and flavor.

    « Irish Potatoes
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    Reader Interactions

    Comments

    1. Nicole

      May 09, 2020 at 12:17 am

      Looks great and, and even more amazing, I actually have all the ingredients for it! I'm waiting for my small blender to arrive so I don't have to haul out the large artillery every time I want a sauce. Stay safe!

      Reply
      • Cathy

        May 09, 2020 at 7:32 pm

        Yay! Thanks for the comment Nicole! 😉

        Reply
        • Olwyn

          February 07, 2021 at 5:50 pm

          Made this for tonight's supper serving it over mixed rice grains. I thought I would miss the salt but I don't - love that it has no salt! It is full of flavour and there is enough left over for tomorrow - yay! Thank you so much for creating these healthy recipes!
          Olwyn

          Reply
          • Cathy

            February 07, 2021 at 10:24 pm

            Great to hear! 🙂 Thanks Olwyn!

            Reply
          • Helen

            March 18, 2021 at 4:13 pm

            Olwyn, I’ve just read this recipe and noticed your name. My mum’s name was Olwyn. She was Welsh; it is so unusual here in Canada I had to comment!

            Reply
      • Susan Wright

        May 11, 2020 at 11:29 am

        it looks so good will try to make it soon thank you

        Reply
        • Cathy

          May 11, 2020 at 11:37 am

          Thanks Susan! 😉

          Reply
    2. Christine Basso

      May 11, 2020 at 10:55 am

      Yes, looks wonderful, going to try it this week !! Stay safe.

      Reply
      • Cathy

        May 11, 2020 at 11:38 am

        Thanks Christine! 😉

        Reply
    3. Sue

      May 11, 2020 at 11:00 am

      great pictures, looks simple. that's next. yesterday I made Carrot Cake, no tuno and potato salad. Im feeling like a real cook. 🙂

      Reply
      • Cathy

        May 11, 2020 at 11:38 am

        Wow, that's great! You go girl! 😉

        Reply
    4. Alice Emery

      May 11, 2020 at 2:00 pm

      I’m going to try this with white beans instead of cashews for a low fat version. Thanks, I love korma and will be happy to taste it again.

      Reply
      • Cathy

        May 11, 2020 at 2:01 pm

        Let me know how it works out. 🙂 Thanks!

        Reply
    5. Susan

      May 11, 2020 at 9:31 pm

      Prepared this ever so tasty dish tonight for dinner, very satisfying meal.
      My husband is a meat eater, I added sauteed chicken to his portion, he enjoyed it also!
      I think I will double the "sauce" next time.

      Definetly a keeper recipe Cathy!!
      Ingredients that are always on hand too.

      Reply
      • Cathy

        May 12, 2020 at 9:29 pm

        Thanks Susan! 😉

        Reply
    6. Brenda

      May 11, 2020 at 11:41 pm

      I love this recipe - so good. I used parsley instead of cilantro (I have that Northern European nuisance gene that makes cilantro taste bitter and soapy), but otherwise followed recipe. Delicious! This is going into regular meal rotation. Thank you!

      Reply
      • Cathy

        May 12, 2020 at 9:26 pm

        Thanks so much for your comment, Brenda! I'm so glad you liked it. 🙂

        Reply
    7. Amber

      May 13, 2020 at 7:21 pm

      This looks great. I love korma and it’s nice to have a faster version of it! In addition to the vegetables that can be substituted above you can also use mushrooms or different mushrooms together.

      Reply
      • Cathy

        May 13, 2020 at 9:59 pm

        Oh yes, love mushrooms! Great idea! 🙂

        Reply
    8. Lisa Cagle

      May 18, 2020 at 4:00 pm

      I made this using my instant pot. I cooked the cauliflower and potatoes first, then did the onions & other items via sauté. Really easy and less pots to clean!

      Reply
      • Cathy

        May 19, 2020 at 6:03 pm

        Oh great, thanks Lisa! 😉

        Reply
    9. Judith Mercer

      May 26, 2020 at 3:56 pm

      Cathy, don't see the small blender on the website. Where do I get it?

      Reply
      • Cathy

        May 26, 2020 at 8:43 pm

        Here it is. 🙂

        Reply
    10. Patricia Mancini

      June 01, 2020 at 9:06 am

      Hi Cathy. I made this recipe this morning. I used sunflower seeds instead of cashews. Also, I didn’t have tomato paste, so I added 1/2 can of heirloom crushed tomato. It is fabulous! I am allowing the flavours to commingle before serving tonight.

      I would like to thank you for your marvellous recipes. Although WFPB for over 8 years, I was first introduced to your cooking at Dr McDougall’s Live In Program in December 2016. Since then I have prepared many of your recipes and they have always turned out beautifully! Thank you for your creativity and this amazing site.

      Reply
      • Cathy

        June 01, 2020 at 11:49 am

        Patricia, thank you for your kind words, and comment about this new recipe! 😉

        Reply
    11. Trena

      June 08, 2020 at 12:25 pm

      I made this for lunch today...second time. I printed it and inserted in your book...handy! This is real comfort food. My husband and I LOVE it. Thanks, Cathy, for your creativity shared with us! ❤️

      Reply
      • Cathy

        June 09, 2020 at 11:55 am

        Hi Trena, thank you for your feedback on this new recipe! I'm so glad you both enjoyed it. 🙂

        Reply
    12. Lance Peterson

      June 17, 2020 at 5:44 pm

      I just cooked this tonight. I've loved korma for a long time, so I was very excited to try it out. It was excellent, and the whole family loved it! Thanks so much!

      Reply
      • Cathy

        June 17, 2020 at 10:24 pm

        Great to hear! Thanks for your comment, Lance. 😉

        Reply
    13. Toni Vandyke

      July 08, 2020 at 6:56 pm

      I JUST made the Korma (my very first Kathy Fisher recipe) and am eating it
      as I type.
      It's amazing and I don't miss sugar, salt, oil AT ALL ! !
      Thank you Kathy.
      I have your book on Kindle which is not ideal but the hard copy is very expensive
      to buy from Australia.

      Reply
      • Cathy

        July 09, 2020 at 8:42 am

        Thanks Toni! 🙂

        Reply
    14. Erin

      July 23, 2020 at 6:19 pm

      Thank you for this recipe. I have been craving an oil free korma for awhile. I used less potatoes as I wanted more sauce. It is very delicious. Next time I think I will make it without any potatoes so I can have it over rice. I might even double the spices, but not sure lol. Also wanted to say, I have recently made your almond butter raisin oatmeal cookies. They are by far the best cookie I’ve tried. I feel confident serving them to SAD eaters.

      Reply
      • Cathy

        July 24, 2020 at 9:56 am

        Thanks for your comment, Erin! 🙂 Over rice instead of the potatoes is a great sub!

        Reply
    15. Cassandra

      September 21, 2021 at 1:05 pm

      I made this the other day and still eating the leftovers, delicious!!! I didn't have all the ingredients so I swapped tahini for the nuts, extra curry powder in place of garam masala, and cinnamon for cardamom. Also I'm not there yet with no salt so I did salt it. Even with all these changes it was really yummy! Loved the blend of pea/cauliflower/potato! Great recipe Cathy!

      Reply
      • Cathy

        September 22, 2021 at 7:11 am

        Great subs! Thanks Cassandra! 😉

        Reply
    16. Mechelle Kaufman

      February 03, 2022 at 10:05 am

      I thought eating Vegan and not using oils or added sugar would be hard to do and I refused to do it for a long time. Please let me reassure anyone else sitting on the fence or doubting this lifestyle-You will not be missing ANYTHING. I have made several of these recipes and slowly but surely transforming my kitchen into Straight Up Food. SO GOOD!! And, the unexpected perk is how easy most of the recipes are to make . I have always struggled in the kitchen and I hated cooking. Now I cook almost every single day! I am so happy knowing I am cooking whole plant based foods for the optimal health and happiness of my family. Who knew?

      Reply
      • Cathy

        February 04, 2022 at 7:58 am

        Hi Mechelle, thank you for sharing this! I'm sure it will help others. It really is true! FOMO (fear of missing out) is strong before going plant-based but then your taste buds adapt and you're just as excited to eat at every meal as you were before. I'm so glad you are doing so well and loving the food! 🙂

        Reply
    17. five5miler

      August 06, 2022 at 8:19 am

      I made this last night and followed the recipe exactly. I used russet potatoes because that is what I had on hand. The flavor was outstanding but I did add a small sprinkle of salt before serving with Jasmine rice and a splash of Sriracha on top. Delicious and definitely a keeper!!

      Reply

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