Description

Luxuriously creamy, full of complex spice flavors, and a hint of sweetness, this Vegan Royal Navratan Korma is an incredibly flavorful curry that’s easy to make and loaded with fresh vegetables, fruit, and nuts!

Ingredients

Units Scale

Toasted Spices

1 green cardamon pod (optional)
6 whole cloves
1/2 tsp coriander seeds
1 cinnamon stick (or 1/2 tsp ground and add later with other spices)

Creamy Curry

1 large red or yellow onion, chopped
6 cloves garlic, chopped
2” ginger, peeled and minced
1 cup raw cashews
4 large tomatoes, diced
2–2 1/2 cup water (divided)
1/4 tsp allspice
1 tsp garam masala
2 tsp paprika
1/2 tsp turmeric
1/4–3/4 tsp cayenne (depending on preferred spice level)
1/4 tsp black pepper

Sautéed Veggies (*See notes below for other veggie options)

1 large golden potato, cut into 1/2” cubes
2 cups broccoli, chopped
2 cups eggplant, chopped
1 cup frozen peas
1/2 cup cubed pineapple, fresh or canned (optional for sweetness)
1/2–3/4 tsp salt
1/2 cup raisins

For Serving

Basmati rice (I cook 2 cups dry)
garnish with chopped cilantro and cashews

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Instructions

Place cardamom pod, whole cloves, coriander seeds, and cinnamon stick in a large dry pot and turn on medium heat. “Toast” spices until they become fragrant, tossing occasionally, for a couple of minutes. Don’t walk away from the stove! Be careful not to overcook as the spices will smell and taste bitter.
Once spices are fragrant, add onion, garlic, ginger, cashews, tomatoes, ¼ cup water, then the rest of the spices: allspice, turmeric, garam masala, paprika, cayenne, and black pepper. Cook until everything is softened, stirring occasionally and adding a splash of water if needed, about 10-15 minutes.
Meanwhile, chop potato and veggies.
When onion and spice mixture has finished cooking, remove cinnamon stick (don’t forget this!) and set aside to use later, and allow mixture to cool down a bit. Once cooled, place onion and spice mixture in high-speed blender along with 1 ½ cups water and blend until smooth.
In same pot, place ½ cup water and cubed potatoes and cook on medium heat with a lid until softened. Add broccoli and eggplant and cook until also softened. Pour creamy sauce from blender into pot and stir in frozen peas, optional pineapple, salt, and the (same) cinnamon stick. Simmer until everything is heated through and flavors meld together, another 10-15 minutes. Add any more salt or spice to-taste.
When ready to serve, stir in raisins. Serve Navratan Korma over basmati rice or with naan or roti bread. Garnish with chopped cilantro and cashews. Enjoy!

Notes

*Feel free to mix up the veggies however you’d like! I put my favorites in the recipe card but feel free to change it up! Other great options: cauliflower, green beans, corn, sugar snap peas, carrots, or bell peppers.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: main course
Method: stovetop, blending
Cuisine: Indian