This recipe for vegetable korma came from a 7-year-old girl named Leena. She remembers cooking it with her mom often. 

But sadly, last year, Leena lost both of her parents to COVID. Then, she was trafficked. She has been through a lot, but is such a strong survivor.

Vegetable KormaCurrently, she is recovering in an LFTI transition home, and has been matched with  adoptive parents. 

She told them she misses her birth mom’s vegetable korma, so the staff researched how it is made where Leena comes from. So, as part of Christmas dinner at the home, Leena and her adoptive parents are making it together. 

To honor God’s ongoing redemption in Leena’s life, I invite you to join her in cooking vegetable korma this season:

Prep time: 30 minutes | Cooking time: ~2 hours | Servings: 6-8 | Serve with rice and/or naan

Ingredients:

Sauce:

  • ¼ cup cashews
  • 4 tbsp of ginger and garlic paste (or 6 garlic cloves and a 6 inch piece of peeled ginger)
  • 3 Thai chilies or jalapeños based on desired spiciness, stems removed
  • 3 tsp coriander seeds (or 1 ½ tsp coriander powder)
  • 1 ½ tsp fennel seeds
  • 1 half bunch cilantro
  • 1 cup water

Vegetable Stew:

  • 6 tbsp of butter (can also use ghee, canola, or vegetable oil)
  • 1 bay leaf
  • 3 inch stick of cinnamon
  • 6 cardamom pods
  • 9 whole cloves
  • 1 ½ medium white onions, finely diced
  • 4 medium tomatoes, diced
  • 3 carrots, diced
  • 1 head of cauliflower, broken into bite-sized florets
  • 12 oz bag of frozen peas
  • 4 medium potatoes, cubed
  • 12 oz frozen cut green beans
  • 6 tsp salt (adjust to taste)
  • 1 cup heavy cream
  • 6-7 cups of water based on desired consistency

Instructions:

  • For the sauce, place all ingredients and blend on high until liquified. Set aside.
  • For the stew, heat butter in a pan. Add bay leaf, cinnamon stick, cardamom pods and clove. Sauté for about 2 minutes.
  • Add onions and sauté until transparent, about 5 minutes.
  • Add tomatoes and sauté until tomatoes and onion are very soft and breaking down.
  • Add remaining vegetables along with a cup of water and salt.
  • Cook until vegetables are stir fried, then add 3 cups of water and boil for 10 minutes.
  • Add the blended spice and chili sauce to the vegetables, along with 4 cups of water and simmer for about an hour. If desired, add more liquid as the stew cooks down.
  • When the vegetables are a desired consistency, add one cup heavy cream.
  • Adjust salt. Serve over rice or with a side of naan; garnish with remaining half bunch of cilantro, chopped finely. Enjoy!