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Mixed vegetable korma is a creamy, mild vegetarian curry with seasonal vegetables in a cashew-yogurt sauce. This healthy vegetarian dish is family-friendly and works beautifully in a 1500 calorie meal plan.
Soak the cashews in 1/4 cup warm water for 15 minutes, then blend the cashews with yogurt until smooth and creamy. Set aside.
Heat vegetable oil in a large skillet over medium heat. Add chopped onions and sauté for 4–5 minutes until soft and translucent.
Add minced garlic and ginger. Sauté for 1 more minute, being careful not to let the garlic brown.
Mix in ground coriander, cumin, turmeric, garam masala, and salt. Stir for 30 seconds on low heat to bloom the spices without burning.
Add the diced mixed vegetables and 1 cup water. Cover and simmer on medium-low heat for 10–12 minutes, or until the vegetables are just tender but not mushy.
Reduce heat to low. Stir in the cashew-yogurt blend gradually, mixing continuously to prevent curdling. Simmer uncovered for 2–3 minutes until the sauce thickens slightly and coats the vegetables.
Taste and adjust salt if needed. Serve hot with basmati rice or whole wheat naan.
