Vegan Navratan Korma: A Creamy Delight of Seasonal Vegetables and Spices

Introduction

Embark on a culinary journey to North India with this vibrant Vegan Navratan Korma, a dish celebrated for its harmonious blend of vegetables, aromatic spices, and a luscious coconut-based sauce. This recipe is meticulously crafted to cater to vegan dietary needs without sacrificing flavor or richness. The term “Navratan” translates to “nine gems,” referring to the diverse array of ingredients that come together to create a symphony of textures and tastes. Traditionally, Navratan Korma features a medley of vegetables, nuts, and dried fruits, all enveloped in a fragrant, creamy sauce. This vegan adaptation preserves the essence of the classic while embracing plant-based ingredients, making it suitable for vegans, vegetarians, and health-conscious individuals alike. As part of the Love With Recipes platform, this detailed guide ensures that you can recreate this dish with confidence, enjoying a nutritious, flavorful, and visually stunning meal that elevates any dining experience.

Time

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: Approximately 1 hour 15 minutes

Needed Equipment

• Large mixing bowls
• Heavy-bottomed saucepan or Dutch oven
• Blender or food processor
• Frying pan or skillet
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Knife and chopping board
• Steamer or large pot with steamer insert
• Toasting pan (optional)
• Small frying pan for garnishing
• Serving bowls or plates
• Fine mesh sieve (optional, for straining coconut curd)
• Microplane or grater (for saffron strands and nut slivers)
• Mortar and pestle (optional, for grinding spices)

Tags

Vegan, Vegetarian, Indian Cuisine, Gluten-Free, Nutty, Spicy, Festive, Healthy, Comfort Food, Plant-Based

Serving Size

This recipe yields approximately 4 to 6 generous servings, making it ideal for family dinners or small gatherings. Each serving offers a balanced combination of vegetables, nuts, and aromatic sauce, perfect served alongside Indian breads or rice dishes.

Difficulty Level

Intermediate. Requires some familiarity with Indian spices, sautéing, blending, and managing multiple components simultaneously. However, with patience and attention to detail, even kitchen novices can master this dish.

Allergen Information

Dietary Preference

Vegan, Plant-Based, Dairy-Free, Nut-Rich (can be modified for allergies), Suitable for gluten-free diets if served with gluten-free accompaniments.

Course

Main Course / Vegetarian Main Dish

Cuisine

North Indian

Ingredients

Instructions

1. Preparing the Nut Paste

Begin by soaking the cashew nuts and almonds in a bowl of water for approximately 30 minutes. This step softens the nuts, making them easier to blend into a smooth paste. After soaking, drain the nuts thoroughly using a fine mesh sieve or strainer. Transfer the drained nuts into a high-speed blender or food processor. Add the tablespoon of poppy seeds to the nuts for added flavor and richness. Blend the mixture until it reaches a smooth, homogeneous consistency, adding a small amount of water if necessary to facilitate blending. This nut paste will serve as a creamy base for the korma, imparting richness and depth to the sauce. Set this aside for later use.

2. Cooking the Vegetables

In a large, heavy-bottomed saucepan or Dutch oven, bring water to a boil. Add the chopped carrots, green beans, cabbage, and potatoes. Blanch the vegetables by boiling them for approximately 8-10 minutes or until they are tender but still retain some bite. Avoid overcooking to preserve their vibrant color and texture. Once cooked, drain the vegetables and set them aside. These vegetables form the core of the Navratan (nine gems), providing color, flavor, and nutritional value, while also contributing to the visual appeal of the dish.

3. Sautéing the Spices

In the same saucepan, heat a tablespoon of coconut oil over medium heat. Once the oil is warm, add the crushed cloves, whole large cardamom, crushed cloves, and a cinnamon stick if desired. Sauté the spices for about 15 seconds, just until fragrant, stirring constantly to prevent burning. This step releases essential oils from the spices, enhancing the aroma and flavor profile of the dish. Be cautious not to overheat the oil or burn the spices, as this can impart a bitter taste.

4. Adding Aromatics

Add the finely chopped onions to the spices in the pan. Sauté for 2-3 minutes until the onions turn translucent and soften. Incorporate the ginger-garlic paste and sliced ginger, continuing to sauté for another 2 minutes. The mixture should become fragrant, indicating that the spices and aromatics have melded well. Add the slit green chilies for heat, stirring to distribute evenly. This step layers the foundational flavors for the korma, ensuring a fragrant and savory base.

5. Blending the Onion Mixture

Allow the onion and spice mixture to cool slightly. Transfer it to a blender or food processor and blend into a smooth paste. Returning the paste to the saucepan, cook it for another 2-3 minutes to deepen the flavor. This blending helps create a velvety sauce, essential for the rich texture characteristic of Navratan Korma. Adjust the heat as needed to avoid burning the paste.

6. Spicing and Building the Sauce

Add red chili powder, turmeric, and salt to the onion paste in the pan. Cook the mixture on low-medium heat for 3-4 minutes, stirring constantly, allowing the spices to toast slightly and meld with the onion base. This step intensifies the flavors and ensures the spices are well-cooked, preventing a raw spice taste in the final dish.

7. Incorporating Coconut and Nut Pastes

Next, pour in the coconut curd and thick coconut milk, stirring thoroughly to combine. Add the prepared nut paste, stirring to incorporate into the sauce. Allow the mixture to simmer gently for about 5 minutes, which helps the flavors to develop and the sauce to thicken slightly. The coconut elements provide creaminess, while the nut paste adds richness and depth.

8. Adding Vegetables and Protein

Introduce the cooked vegetables and tofu into the sauce. Pour in approximately 1 cup of water to adjust the consistency as desired. Stir well, ensuring all ingredients are coated with the aromatic sauce. Cover and simmer for an additional 5 minutes, allowing the flavors to meld and the vegetables to absorb the spices. This step ensures that each bite is bursting with flavor and that the vegetables remain tender yet intact.

9. Finishing Touches

Sprinkle garam masala powder into the dish, stirring gently to distribute evenly. This spice blend adds warmth and complexity to the flavor profile. Taste and adjust seasoning if necessary. For an authentic and elegant presentation, prepare the silver vark by melting a little ghee or coconut oil and drizzling it over the dish just before serving, if desired.

10. Garnishing and Serving

In a small frying pan, heat a teaspoon of coconut oil and toast the cashew nuts, raisins, almonds, and pistachios for about 15 seconds until fragrant. Add these toasted nuts and dried fruits to the korma for added texture and flavor. Garnish with chopped pineapple, saffron strands, and fresh mint leaves for a burst of color and aroma. Serve the Vegan Navratan Korma hot, accompanied by garlic dal, cucumber salad, and soft Indian flatbreads such as chapatis or naan for a complete meal.

Preparation Tips

• Use fresh, high-quality spices for maximum flavor. Toast whole spices before grinding to release essential oils.
• If you prefer a thicker sauce, simmer longer to reduce excess moisture or add a small amount of coconut flour to thicken.
• Customize the heat level by adjusting the number of green chilies or adding chili powder gradually.
• For a more intense coconut flavor, use homemade coconut curd and fresh coconut milk instead of store-bought versions.
• Ensure the vegetables are uniformly chopped for even cooking and presentation.
• To make the dish more protein-rich, consider adding chickpeas or other legumes.

Nutritional Information

Tips and Tricks

• For extra flavor, lightly roast the nuts before blending, enhancing their aroma and richness.
• Use a high-powered blender for smoother nut paste, especially if you prefer a velvety sauce.
• If coconut curd is unavailable or you prefer a different texture, substitute with blended soaked cashews or silken tofu for creaminess.
• Adjust the spice levels according to taste, adding more chili or garam masala for heat and warmth.
• Cover and simmer the dish gently to prevent burning and to allow flavors to meld beautifully.
• Serve the dish immediately for best flavor and texture, but it can be refrigerated for up to 2 days and gently reheated.

Add-ons

• Fresh pomegranate seeds for a burst of tartness and color.
• Additional chopped fresh cilantro or mint for garnish.
• Toasted coconut flakes sprinkled on top for enhanced coconut flavor.
• Paneer cubes (for lacto-vegetarian variations).

Side Dishes

• Garlic naan or chapatis
• Steamed basmati rice or jeera rice
• Indian-style cucumber and tomato salad
• Simple lentil dal (to complement the korma)

Improvements

• Incorporate seasonal vegetables for variety and freshness.
• Experiment with different nuts or seeds, such as sunflower or pumpkin seeds, for variation.
• Add a splash of lemon juice or amchur (dried mango powder) for tanginess.
• Use smoked paprika instead of red chili powder for a smoky flavor.
• Make a batch of homemade coconut curd for a richer, fresher taste.

Save and Store

Allow the Navratan Korma to cool completely before transferring to airtight containers. It can be stored in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally to maintain creamy consistency. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving. Adding a splash of coconut milk during reheating can help restore the sauce’s creaminess.

FAQ

Can I make this dish gluten-free?

Yes. This dish is naturally gluten-free. Just ensure that any sides or accompaniments (like bread) are also gluten-free.

Can I substitute the coconut curd?

Absolutely. You can replace it with blended cashews or silken tofu to achieve similar creaminess. Adjust quantities to taste and texture preferences.

Is this dish suitable for children?

Yes, provided the spice levels are mild. You can reduce the green chilies and chili powder for a milder flavor.

Can I add protein sources other than tofu?

Yes. Chickpeas, lentils, or other legumes can be added for extra protein.

Conclusion

Vegan Navratan Korma exemplifies the rich culinary heritage of North Indian cuisine with a vibrant, nutritious, and plant-based twist. Its harmonious blend of vegetables, nuts, and aromatic spices creates a dish that is both comforting and festive, suitable for any occasion. By following this comprehensive guide from Love With Recipes, you can master the art of creating a stunning, flavorful, and wholesome vegan korma that will impress family and friends alike. Whether served with fluffy rice, soft naan, or simple salads, this dish promises to delight the senses and nourish the body. Embrace the versatility and depth of Indian flavors in your kitchen, and enjoy the satisfaction of preparing a dish that is as beautiful to look at as it is to taste.

References

• Indian Food & Cooking by Sanjeev Kapoor
• The Indian Spice Kitchen by Monisha Bharadwaj