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Navratan Korma (Vegetable Korma)

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This creamy vegetable curry is the tastiest way to eat your veggies! It’s a famous Indian dish known as Navratan korma, which translates to “nine-gem” curry. It sounds fancy but after you make it just once, you’ll see how easy it is to make!

Indian Vegetable Korma - restaurant quality vegetarian dish. This navratan korma is creamy, nutty and one of the best dishes I've made! myheartbeets.com

(If you’re looking for the instant pot version of this recipe, visit this blog post)

This dish is royal.

Navratan Korma is a rich, creamy and flavorful dish that literally translates to nine-gem curry. The “gems” are the fruits, vegetables and nuts that make up the curry. Vegetable korma was created in imperial kitchens and served to kings, queens and other royals during the Mughal era in India.

If you’ve never had Mughlai cuisine, you’re in for a treat. Mughlai dishes are always over-the-top and incredibly delicious. They usually include dried fruit and nuts like golden raisins and cashews as well as heavy cream or coconut milk. I typically make Mughlai dishes (korma, shami kebab, malai kofta, etc) on special occasions or when we have guests over for dinner.

This is much better than restaurant korma.

My recipe is sweet, spicy, nutty and creamy. Though it consists of many ingredients, Navratan Korma is actually an easy dish to prepare. There are a few steps, but the more often you make this, the easier it’ll become. I’m also certain that as soon as you finish this meal, you’ll already have plans to make it again soon.

Indian Vegetable Korma - restaurant quality vegetarian dish. This navratan korma is creamy, nutty and one of the best dishes I've made! myheartbeets.com

Navratan korma is easily adaptable.

I use 4 cups of chopped, mixed vegetables as well as 2 cups of potatoes, cut into small cubes. I think potatoes are fine in moderation (and they are now allowed on the Whole30) but if you don’t want to use potatoes – just replace them with 2 cups of sweet potatoes or with vegetables that you do like.

I use different vegetables depending on what’s in season. I prefer to use fresh vegetables, but I do use frozen or a combination of fresh and frozen if I have to. If you eat cheese, you can add some paneer and if you prefer a sweeter korma, try adding pineapple slices.

This dish is one of my favorite Indian vegetarian recipes. After you prepare your vegetables (according to the directions below), you create a saucy and spicy curry. Once the curry is done, you finish it off with some ghee-soaked cashews and golden raisins, coconut cream and kasoori methi (dried fenugreek leaves).

Serve this korma with my paleo naan, nut-free roti or basmati rice. This sweet, spicy, nutty, and creamy curry is unlike any dish you’ve had before. This dish… is regal.

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Indian Vegetable Korma - restaurant quality vegetarian dish. This navratan korma is creamy, nutty and one of the best dishes I've made! myheartbeets.com

Navratan Korma (Vegetable Korma)

★★★★★ 4.8 from 42 reviews
  • Author: Ashley Thomas
Print Recipe

Ingredients

Veggies:

  • 4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli)
  • 2 cups potato, chopped into 1 inch cubes

Curry:

Finishing Touches:

Instructions

Prep the Veggies:

  1. Bring water to a boil then add the chopped potatoes.
  2. Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes.
  3. Drain the veggies in a colander and set aside for now.

Make Curry:

  1. Heat 2 tablespoons ghee in a medium pot (I use a Dutch Oven) over medium heat.
  2. Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft.
  3. Then add garlic, ginger, thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews.
  4. Stir-fry for 8-10 minutes.
  5. Let this cool and then pour into a blender along with 1 ½ cups of water.
  6. Puree until smooth.
  7. Pour the blended curry back into the pot over low heat, then add the cooked vegetables.

Finishing Touches:

  1. In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pot with the curry.
  2. Add coconut cream and kasoori methi to the pot.
  3. Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve.

Comments

  1. This sounds amazing!! I cant tell you how excited I was when I stubbled across your website a few weeks ago, having just started the Paleo diet. Sooo relieved to be able to still have Indian cuisine which I LOVE, and your naan receipe has seriously saved me!! It is soo versatile. One question….I thought potatoes were not Paleo friendly? Would sweet potatoes work in this receipe?

    Reply

    • Hi Sabrina! I’m glad you found my website too 🙂 I think potatoes are fine in moderation – and they are also now allowed on the Whole30, but if you’d rather use sweet potatoes you can definitely do that. Let me know how this turns out for you!

      Reply

  2. Wow – I love the list of ingredients…amazing flavors! I don’t have that specific chili powder but live a few miles from an Indian store (several actually). Other than that I’ve got the rest of the ingredients…so excited to make this!! My husband is NOT a fan of turmeric or fenugreek, so I’ll eat this without him – along with some of your naan bread. Thank you for your post!!

    Reply

  3. I just made this tonight, used regular chili powder, added some pre cooked chicken (for my dad who needs meat in his meal) and only added cashews at the end (no raisins) and didn’t have fenugreek, but despite those few adjustments, it was absolutely delicious and I will be making again!! Do you think it would work to make a large batch of the curry and freeze it?
    This will be a regular on my dinner list – yum!!

    Reply

    • Nicole, that’s awesome, so glad it turned out well for you! While I have never tried freezing this korma (it never lasts long, no matter how much I make!), I’m sure it’ll taste just fine when thawed. Glad it’s going into your regular rotation 🙂

      Reply

  4. We loved this recipe. Just made it tonight. I didn’t have the raisins on hand, but it was delicious all the same. We used carrots, green bell pepper, and cauliflower for our veggies. My husband loved it. It’s nice to have a filling veggie only paleo recipe that is delicious. Thanks so much!

    Reply

  6. Hello-i somehow stumbled across your website a few weeks ago and made the empanadas which are fantastic:). I don’t cook a ton of this type of food-i definitely don’t have cardamom or tumeric on hand (I’m guessing i could find at my local grocery?) and it seems from the other reviews regular chili powder would work? I know i don’t have kashmiri and I will only go to 2 grocery stores when i shop or it just gets too crazy lol. Also i’m not sure if my grocer has thai bird or serrano chilies-could i substitute for another kind? this looks great-I will try to make it as soon as it cools down a little bit. thank you!

    Reply

    • Hi Liz! You can probably find all of the ingredients you need at your local health food grocery store – though if you don’t want to travel, I suggest just ordering through amazon. Regular chili powder and kashmiri chili are very different – if anything, you can try a mix of cayenne and paprika as a substitute. Most stores carry thai bird or serrano peppers but if you can’t find this just use whatever hot pepper you like. I hope this helped! Let me know how this turns out for you 🙂

      Reply

  7. Made this today and it came out amazing! Letting it sit overnight to let the flavor really seep in the veggies and having it for dinner tomorrow. Feeling super accomplished to have been able to make something so delicious. Followed the directions exactly as stated. Thank you!!!

    Reply

  8. This recipe is absolutely decadent! I usually make very simple, light Indian food for my family – veggies, beans, etc. This is a great addition for when we are feeling indulgent or having guests over. I think that small bit of cardamom adds a huge burst of flavor. Thank you for sharing this delicious, easy-to-follow and prepare recipe. Keep the veg recipes coming! Great work.

    Reply

  9. This is insanely delicious! I absolutely LOVE Indian food, and was so missing it when I ditched dairy but have never had good luck making it myself. I have to say, this curry is truly better than anything I’ve ever gotten in an Indian restaurant. It’s a weekly staple in my house. I’ve mixed it up a bit — add some grilled chicken, leave out mixed veg (have a side dish instead) and it’s just wonderful. Thank you so much. I look forward to more curries from you!

    Reply

  10. HOLY SMOKES
    This is amazing. I make your butter chicken on the regular, but decided to make chicken korma last night. I followed the recipe but doubled the curry ingredients and stir fried 4lbs of cut up chicken thighs while i was waiting for the curry to cool/blend, then threw it in a low oven for 30min to finish cooking the chicken while i made naan. The chicken and vegetables went lovely together and made it a meal in and of itself. I have to admit, even though its your recipe, i was fully impressed with myself for making it. It may have been the best tasting thing to come out of my kitchen!!

    ★★★★★

    Reply

  11. Another recipe of yours I have tried and this is absolutely delicious. I love all the recipes I’ve tried but I think this is the best so far. Definitely regal! I did brown some chopped chicken thighs first, then added them back in once the curry was prepared and simmered that for about 20-30 minutes before adding the cooked veg. I also didn’t have any raisins, but in the end I’m not sure I’d want to add them because this dish was just sooooo scrumptious. It’s going in my favourites list now.

    ★★★★★

    Reply

  12. Ooh la la! I made this yesterday 16th Dec 2014. It is amaaaazing! I used my own tomato substitute because I can’t eat tomato. It tastes just like tomato so you can’t really tell the difference. I have a pot full waiting for the finishing touches when I serve it. I did have some without the cashews, raisins, coconut cream garnishings but wow! I haven’t eaten cauliflower or brocolli before because it’s a childhood thing about veggies. But hey you’ve converted me to lurve cauliflower and brocolli. What can I say? Next I am doing your butter chicken and tandoori chicken, freezing it and taking it on holiday to the beach next week! Thanks Ashley, your recipes are awesome, I can see tried and tested awesome!

    Reply

      • Hi Ashley

        The butter chicken and tandoori chicken came out way better than any I have done before. The holiday was awesome eating your paleo recipe foods. Came back and was 100 grams lighter in weight. That’s after a holiday! Not starving but feasting! Thanks. Can’t wait for more of your genius to reveal itself to my palate.

        Reply

        • Salim, that’s so great to hear! Thank you for letting me know how everything turned out – your comment just made my day 🙂 Hope you will continue to let me know what recipes you like.

          Reply

  13. This looks amazing! I’d like to make it and wanted to check to see how many adults it serves. We’re very excited to have stumbled upon your blog, it’s given us great inspiration and motivation to get cooking!

    Reply

  14. I just wanted to say that my family and I love your recipes especially Indian!!!
    I hope more Indian recipes to come.
    We also think you are so pretty!!!

    ★★★★★

    Reply

    • Makka, thank you!! You’re really sweet to say that 🙂 I definitely have more Indian recipes coming – I’m actually working on an eBook that I hope to have done in the next month or so!

      Reply

  15. This was great! I used half and half because I didn’t have coconut milk and I skipped the raisins. Stuck to the recipe other than that. The veggies I used were potato, broccoli, cauliflower, orange + yellow bell pepper, carrot, peas. I’ve wanted to make navratan korma for a long time but “orange gravy curries” always intimidated me. 🙂 The fenugreek leaves really add a lot. FYI for readers, you can find dried fenugreek leaves (called kasuri methi) in most Indian/Pakistani grocery stores next to the boxed spice mixes.

    ★★★★★

    Reply

  16. Just found your website today, I like it very much. I also eat mostly Paleo, I try for 80% of daily food to be Paleo but still allow myself dairy, grains, sugar, but always less than 20% of daily food, has made a huge difference for the better.

    I made this Navratan korma veggie curry tonight, delicious! I did not have cashews so used brazil nuts I had in the freezer. I did not have a can of coconut milk but I did have unsweetened coconut in the house so I searched online how to make coconut cream from that and it was very easy and worked great. I look foward to trying more of your recipes. Everyone in my family liked this one, even the teenager.

    ★★★★

    Reply

    • Germaine, glad you found my website! And I’m also glad you liked the korma 🙂 Thanks for letting me know how it turned out for you and your family – I hope you’ll let me know if you try any other recipes on the blog!

      Reply

  17. This recipe is so fantastic! I made it yesterday and will have lunches all week. I found it very easy to put together. The only thing I did differently was steam the potatoes/carrots together for about 10 minutes before I added my other veggies-just so that they would be extra soft. I love the raisin/cashew touch at the end. Thanks for posting 🙂

    ★★★★★

    Reply

  18. Delicious! I just made it for dinner and can’t seem to stop going back for more. Stirfried and added paneer, as well as using yogurt at the end instead of coconut milk. I needed a tad more salt (for my taste). Thanks and please post more Indian recipes!

    Reply

  19. This korma is truly better than that in restaurants except for one ingredient. Typically the north Indian cuisine uses more of heavy cream/milk instead of coconut milk. That would make it taste more authentic. This tasted more like the Thai curries.

    ★★★★

    Reply

    • Shubham, thank you! There are navratan korma recipes that do call for coconut milk. Also, this is a gluten-free and mostly dairy-free blog, which is why I use coconut milk instead of cow’s milk. If you can tolerate dairy, then by all means use heavy cream!

      Reply

  20. Has anyone tried preparing the curry sauce ahead of time & then freezing? Some dishes seem to loose a bit of flavour once they have been fridged/frozen.. Normally I would just make it fresh but I’ll be going away with a big group & thought I could cut down on ‘kitchen time’ by making the sauce ahead and just preparing the veg there to add.. Any suggestions?

    Reply

  21. This was amazing. So far we have loved every one of your recipes I’ve made. They are also really easy to follow.

    ★★★★★

    Reply

  22. I was looking for a paleo chicken Korma recipe and when I saw you had one that was the one I attempted! I have had great success with another recipe of yours. I just made this, I did use sweet potatoes and added a bit of leftover cooked chicken I had on hand. It was delicious! We used to frequently eat Indian restaurant food and my husband said this was better than any he can remember from a restaurant! Thank you very much, I will be making this again!

    Reply

  23. Come on better than restaurant Korma? Where are you getting your Navratan Korma? I doubt your Korma recipe is better? But whatever keep on living the dream as in delusional ones haha kidding? Keep up with the recipes but don’t get to full of yourself kay?

    Reply

    • Theres a mixture of fobbyness, jealousy, envy and idiocy mixed into this comment. Have you ever tried any of the MyHeartBeets recipes? I’m not a shill but they actually are pretty tasty and yes, better than most sauce+meat+shan masala restaurants I’ve had. Haters gonna hate hate hate I suppose. Maybe put that energy into making your own high traffic food blog and social channel and eBook. Lol. Keep it up MyHeartBeets!

      ★★★★★

      Reply

  24. Made this yesterday and it was/is fabulous!! (I used cauliflower, zucchini, green bell, and green beans!) The only substitutes I made were 3 green cardamom pods instead of cardamom powder and regular chili powder with an added dash of cayenne pepper. Will make again, for sure!! Thanks, and can’t wait to try some other recipes of yours. What are some of your favorites?

    ★★★★★

    Reply

  25. I can’t stop eating it. I am eating it like a stew! It’s too good to dilute with cauliflower rice. Seriously. I didn’t have a tomato, so I puréed some sweet potato and a splash of apple cider vinegar in with the curry. Seems to have worked! Maybe next time I will soak the cashews before putting them in the curry so it gets more creamy. But I did use an immersion blender, so that could have affected the consistency!

    Reply

  26. You are so talented. Thank you for the lovely recipes! I am using this korma recipe without the addition of water and a bit of extra coconut milk. The base is so robust and bold that I just can’t dilute it!

    ★★★★★

    Reply

  28. HI Ashley,

    I didn’t know to make navratan korma before, visiting your blog. Really nice presentation and steps.

    I really loved the menu card type summary, you had given. Do you make those pages on your own, or is there a template you can get?
    Also, Like along with the comments people are able to rate your writing? What do you use, for that?
    Just wanted to know, as someone curious about food blogging.

    Would be great to hear from you.

    Wishing u great success and peace (both are needed to stay calm these days 🙂 )

    Regards
    Vaishak S

    ★★★★★

    Reply

  29. Delicious. .i never thought navaratna kurma would be this easy to prepare, thank u for sharing…its the star dish for my son’s bday party tomorrow ☺

    ★★★★

    Reply

  30. Hey, I cannot tell you how happy I am that I found this recipe. There is a India restaurant a few blocks away from me and it’s has the most amazing curries ever. Their kormas are to die for, and I seriously would dream about the navratan korma… Drools. I was looking for recipes to make it and I tried yours last night and it was delicious. So close to the restaurants, the only difference is that their curry was slightly sweeter. Do you have a suggestion on how to achieve this? I’ve seen people adding an apple or pineapple… But I wanted to ask you first. Thank you!

    Reply

  31. Some of those recipes are not even truly Indian. Kormas, Tikka Masala, Rogan Josh (though that one is rather good) and especially butter chicken the last one which is awful anyway are recipes that have been done by white people in Europe (Britain) and North America. They are made for the people who are only novices to curries. The real Indian ones may get so hot we may not even like them anyway though

    Reply

  34. Made this last night. It’s fabulous! I had to use chopped dried apricots in place of raisins–forgot to buy them. Made a double batch, froze the other half. Hopefully freezing won’t ruin it. Thanks for this awesome recipe.

    ★★★★★

    Reply

  35. Oh yeah, I added sweet potatoes along with the regular potaotes, just because I love sweet potatoes. Very versatile dish, indeed.

    ★★★★★

    Reply

  36. Hello! This looks wonderful and hoping to make it for some friends that are Vegan in just a few days. Wondering what your thoughts are on using a butter substitute rather than the Ghee, and then I have Fenugreek but not the Fenugreek leaves so how could that translate? Best in the New Year, and looking forward to exploring your site further, especially the Indian dishes as we live over an hour away from any Indian restaraunt 🙂

    Reply

    • Thanks, Lori! You can use coconut oil or the fat of your choice instead of ghee – that’s not a problem. Fenugreek seeds are very different from fenugreek leaves though, so you can just leave that out completely if you can’t get it before making this dish for your friends. Please let me know what everyone thinks of the recipe! 🙂

      Reply

  37. Just a little confused. Is kasoori methi fenungreek leaves? About to make this curry which looks delicious.Also when I was in Delhi last year we had a very nice creamy cashew nut dish with peas and paneer. It was a whitish dish so it didn’t have tomatoes. Can you recognise this and give me the name of it. Would love to recreate it. We ate a number of vegetable curries in our hotels. Would these be vegetable kormas?

    Reply

    • yes, kasoori methi is the same thing as fenugreek leaves. The creamy cashew paneer and pea dish might have been a recipe for shahi paneer korma? If you have my eBook you can make the Chicken Korma recipe and just replace the chicken with paneer.

      Reply

  38. I have always been looking for a good navratan korma recipe and this changed my life! Absolutely delicious. The whole family loved it. Thank you Ashley ji!

    ★★★★★

    Reply

  39. Really looking forward to making this and glad I found this recipe!!!! I bought a masala vegetable spice mix from india. What steps shouldnI use it in and which spices should I omit?

    Reply

  40. So glad i found this recipe!!! I bought a vegetable masala mix from india. What step should i use it in and what spices should I omit?

    Reply

  41. I am crazy about Indian food, veggie korma especially. I have had some great kormas at restaurants but never thought I could make it myself. This recipe was easy to follow and crazy delicious! To veganize, I replaced ghee with canola oil. I was in a pinch and couldn’t find any Kashmiri chili powder so I omitted it. Wish I had some because it needed just a tad more heat. Ladled it over a bed of jasmine rice and scooped up with your naan. SO. GOOD. THANK YOU!

    ★★★★★

    Reply

  42. Oh wow! I had spent years trying to find a good Vegetalbe Korma recipe and they always came out so bland and flavorless. I saw this today and I thought I would try it. It was absolutely delicious! Thank you so much for sharing this with us. My kids loved it! I decided to add some heavy cream to it to make it a bit richer. That worked perfectly. For another side dish, I dredged some boneless chicken thighs in a mixture of curry powder, flour, salt and fresh ground pepper and fried in ghee. The rice with the korma over it and the side chicken made for a perfect dish. This is definitely a keeper and thanks again! Blessings.

    ★★★★★

    Reply

  43. I made four different Indian dishes for a large dinner party on Saturday. Several of my guests are vegan and one can’t eat gluten. I had agonized over the menu for this group, then found your website. This recipe sounded perfect. I used an assortment of colorful vegetables and made a double batch. I wish you could have heard the crowd at the table when they tasted this. The Kashmiri chili powder is a must for the heat the recipe needs, and I ended up making my own Garam Masala (from a recipe online) because I couldn’t find it. Other than that, I followed the recipe exactly. I made the curry the day before and kept it in the refrigerator, then cooked the vegetables that morning, assembled the dish and heated it right before serving.
    Everyone said it was the best Indian food they had EVER eaten, and these are sophisticated people who eat in great restaurants. Kudos!

    ★★★★★

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  45. I tried your recipe and it is absolutely fantastic! I used aubergeens, potatoes, carrots, cauliflower, peas, spinach, tomato and chickpeas as veggies, and all the spices and other ingredients. It is very very very good and it was appreciated by all my guests. Thanks for sharing it!

    ★★★★★

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  46. I made this on Wednesday (the korma part) and then cooked the vegetables and served it on Friday. I used 4 medium yellow potatoes, two carrots, 1 red bell pepper and some frozen peas. I think next time I’ll user one fewer potato and add 1-2 carrots. Also, this got really thick after it was in the fridge and even when I reheated it and then added the vegetables it was super thick so I ended up adding at least a cup (probably closer to two) of water to get it to loosen up. This really deleted the spices so I had to throw more back in at the end. Not sure if this is a dish I would do in advance next time because of how thick it got. I did use cilantro as a garnish but forgot to add the chopped cashews as a garnish otherwise I followed the recipe (except for having to add the water and then add a bit more of each spice to get it back to where it should have been). Next time this is a dish I will make and serve the same day and then I know I won’t have to make any adjustments. My friends really loved it and went back for seconds and raved about how good it was. Your recipes are outstanding and I can’t thank you enough for all the hard work you do to bring us these delicious recipes. In fact, the menu last night was mostly your dishes – this dish, Curried Tomato Soup, Masala Cauliflower, and your chai spiced chocolates were all on the menu.

    ★★★★

    Reply

    • Glad you like my recipes!! Also, most kormas do thicken in the fridge so you did the right thing by adding water. If you do make this in advance again though, I’d suggest using less water or heating the curry to reduce the water so that it doesn’t take away from the flavor. Anyway, love that your menu was mostly my heart beets recipes!

      Reply

  48. Great recipe! I recently discovered Indian cuisine and this was my fav dish at our local restaurant so I thought I’d try my hand at making it. So yummy! I love spicy food and would actually like to make the next batch (and there will definitely be a next batch!) a little spicier. What would you recommend? More Thai chili’s? More chili powder? Or maybe some cayenne? If anyone has made a spicier version and could offer advice I would really appreciate it! Again excellent recipe and I will definitely be trying more from this website.

    ★★★★★

    Reply

    • Thanks, Sarah! I’m so happy to hear that you liked it so much 🙂 To make it spicier, you can add Thai chilies, serrano pepper or cayenne – any of those will work and you can use as much as you’d like! My husband prefers really spicy food and I prefer more mild food – so I usually add chopped serrano chilies as a garnish for him, but that may be too spicy for most people.

      Reply

  50. Nice presentation, but as it turned out, I did not like this recipe very much. Overall, it didn’t completely suck, but it seemed like a lot of work for a mediocre result. The coconut cream added tons of calories without adding any flavor that I liked; I’d very much prefer some kind of low-calorie sour cream or something. There were too many potato pieces, way too many cashews, and the spice proportions didn’t work all that well; a much simpler but more intense spice mix actually works better IMO. I am NOT dreaming of trying it again. Sorry to be a wet rag.

    ★★

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  51. This is divine! Thank you so much for sharing. I replaced the potatoes with cauliflower and used green, purple, yellow beans, carrots and rutabaga. An absolute feast!

    ★★★★★

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  52. This dish is unbelievable. This review is the first recipe review I’ve ever posted because this korma is so unreal. I added pan fried tofu on top and used butter for ghee but otherwise I followed it as it appears. Thank you!!

    ★★★★★

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  55. Do you have alternatives to cashews in the curry? I imagine it thickens the curry, but we have nut allergies.
    Thanks!

    Reply

    • You can use almonds instead – I suggest soaking them in water first and removing the peel before using them (if you microwave them, the peel is easier to remove). Let me know how this turns out for you!

      Reply

      • Thank you for this advice! I am trying to do some of the recipes from your IFUP book, and the rest of us would LOVE the kormas made with cashews, but daughter has extreme cashew allergy. I was scanning through the comments on this recipe looking to see if you had a recommended substitute so I didn’t just try something blind and ruin what might have been a great dish. Can’t wait to go make chicken korma… and then come back and try this curry as well! We have loved every single one of your dishes so far. Indian is our favorite cuisine. Husband is Polish, grew up in the tarts mountains with fairly bland meat and potato dishes, and fell in love with the amazing flavors of Indian food. He and the kids are absolutely thrilled that now I can make these awesome recipes right here at home. They can’t get enough!

        Reply

        • Hi Kit! Almonds or coconut milk would be a good substitute for cashews in this recipe! Someone actually asked about this same thing due to a cashew allergy in my Instant Pot Indian Food group on Facebook and said the coconut milk worked as a good sub! Let me know how it turns out for you when you make it 🙂

          Reply

  56. This was delicious! Tasted just like the navratan korma we enjoy at our local Indian restaurant but we made ours spicier. Two Serrano peppers gave it quite a kick! We did not add the finishing touches other than the coconut milk. Enjoyed by my husband and 14 year old daughter with some Indian spiced steelhead.

    ★★★★★

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  57. I made this tonight, and it was glorious. Recipe easily makes enough to serve 4 hungry people, so my partner and I have leftovers. Score!! Thanks for sharing this recipe, it truly is better than the restaurant version. I added fresh grapes at the end as I have always been fond of it that way, and it was perfect. I need to get some of that chili powder (had to substitute) and fenugreek, I am sure next time when I have those on hand it will be even better. Thanks for the wonderful recipe!

    ★★★★★

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    • Kim, I’m so happy to hear that! Thank you so much for letting me know how it turned out for you 🙂 Fresh grapes sound amazing – I will have to try that the next time I make this!

      Reply

  58. This is so delicious! Absolutely lived up to my expectations, and then some. The leftovers reheat very well (korma-filled jacket spud today) and the flavours are fresh and strong even on day 3. I’ve never made a korma before and this will definitely be in rotation for me. Yum!!! Thanks so much for sharing your recipes.

    ★★★★★

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      • So, one of my part-time coworkers just stopped by and said “I heard you brought in something with vegetables the other day that smelt amazing! What was it?” Nobody asked me at the time and I don’t know how it came up in conversation today, but I thought you’d like to know that your korma made it to office gossip/water cooler conversation status. 😀 (I’ve sent her the link, hopefully she’ll try it for herself soon.)

        Reply

  59. I have been making different types of curries for years, but have always felt that I could not match up to the restaurants offerings. UNTIL today . I did enjoy a vegetable korma at a restaurant last week and thought I would have a go . Do not know why I picked this recipe but I am happy I did, it . I do not usually follow recipes exactly , and sometimes I do not have the exact ingredients , I ad all these except the specialised chili. I used some other chilli I had , I added a little cream It was perfect and will become a staple. It was a little hot for my wife and am not sure the best way to calm it down a little. It means I will need to make two curries but this will be worth it . I live in Mexico and am about to research the rest of your recipes Thanks

    ★★★★★

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    • Barry, I’m so happy to hear that you liked this korma! Thanks for letting me know how it turned out for you 🙂 I hope you’ll let me know what you think of any other recipes you try!

      Reply

  60. The flavor was really nice, but I didn’t end up with much of the sauce/gravy like you have in your picture. What should I adjust?

    Thanks,
    Andrew

    Reply

  61. I’ve made this before and love it. Starting to cook big batches of recipes so I can freeze some for future meals. Curious if you think this will freeze well or turn to mush once reheated.

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  62. This is SO delicious and it really wasn’t difficult to make! It’s a great way to raid your frig and use (up) a bunch of different vegetables, especially when you only have a bit of this and a bit of that left. I subbed turnips for potatoes and used yellow squash, eggplant, a bit of red bell pepper, cauliflower and broccoli for the other veggies. I didn’t have fenugreek leaves so put a dash of fenugreek powder in. I served it over cauliflower rice and have had it a couple of times with roasted chicken, once with lamb roast and just today with fried eggs.What an absolute delight! Thanks so much for this recipe, Ashley!

    ★★★★★

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  64. I just made this last night and I was thoroughly impressed with the recipe. It was simple, but with a great depth of flavor. I can’t wait to try more of your recipes, thank you so much!

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  65. Best Korma recipe I’ve tried. Very easy once you’ve done it the 1st time. I adapt it for a vegan diet by subbing the ghee for dairy free spread. Absolutely love it and so does everyone else that I’ve made it for!

    ★★★★★

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  66. Just made this with leftover vegetables from my freezer, and added a little salt and sugar to taste. Amazing! Dhanyavaad!

    ★★★★★

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  67. Excited to try your recipe! For the curry, have you ever cut corners and used tomato sauce and onion powder instead of blending the raw ingredients? Don’t want to compromise the recipe too much, but in the interest of time and dirty dishes…

    Reply

    • Hi Alisa! I haven’t tried this recipe with tomato sauce or onion powder but totally get what you’re saying about wanting to save time. I think it’d be fine to use tomato sauce… not so sure about the onion powder though…

      Reply

  68. Hello!

    I am making this tonight and am very excited. Do you have any suggestions for a coconut cream substitute? Or what will the dish be like without coconut cream? THANK YOU SO MUCH for taking the time to post this receipe and reply to comments!

    Reply

  71. Ashley you’re my favorite chef! Every one of your recipes that I’ve tried has made it to my favorites. I’ve tried a few navratan korma recipes and even after adjusting them to my taste, I couldn’t get it right. Yours is perfect! Thank you and please never stop posting 😀

    ★★★★★

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  72. This is the second of your recipes I’ve cooked and it turned out great! I’m really terrible at following recipes precisely but your recipes are such a fantastic base to work from 🙂

    Thank you!

    ★★★★★

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  73. I love it, my family loves it. It takes a pretty well stocked spice cabinet but I was able to get everything I needed in the bulk spice section at Sprouts for just a few dollars.

    Fantastic! 5-stars!

    ★★★★★

    Reply

  75. Hi,
    Is this suitable for freezing? I am wanting to make it 5-6 days ahead of when I need it (for christmas day).
    Thanks
    Bec

    Reply

  76. I really appreciate you sharing your passion for cooking with others! My husband is Malayali and we are trying our best to learn to cook Indian food! We used this recipe for dinner guest and everyone loved it! I love how healthy and full of so many different ingredients but at the same time all comes together so smoothly! I have shared it with many of my friends! Excited to look at the rest of your recipes 🙂
    P.S. You and your family are gorgeous!

    Reply

  77. “Better than at the restaurant?” YES

    This is the most luxurious recipe I’ve probably ever made. The flavors are absolutely beautiful- it’s rich, creamy, and tastes like it should be terrible for you but the best part is, as decadent as it tastes, every bit is good for you! The only changes I made was putting in apricots instead of golden raisins (all the store had), olive oil instead of ghee and I added some white beans to it for protein.

    I actually moaned with delight when I smelled it after it finished cooking.

    So. So. Good. Thank you for this recipe!!!

    ★★★★★

    Reply

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