Picture a bowl of velvety, mildly sweet curry filled with colorful vegetables and nuts, all wrapped in a rich coconut embrace—no dairy in sight. This vegan navratan korma captures that luxurious restaurant feel using simple plant-based swaps, making it perfect for weeknight dinners or festive spreads. Ready in about 45 minutes, it turns everyday ingredients into a comforting, jewel-like dish everyone craves.
The Charm of Vegan Navratan Korma
Navratan korma gets its name from “nine jewels,” celebrating a mix of nine vibrant elements like veggies, fruits, and nuts in a creamy gravy. Going vegan means swapping yogurt and cream for coconut milk, which brings natural sweetness and thickness without overpowering the flavors. This version stays true to the Mughlai roots—mild spices, nutty depth, and a touch of fruit—but feels lighter and kinder to your body. It’s ideal for plant-based eaters, allergy families, or anyone cutting back on dairy while still wanting indulgence. The coconut ties everything together, giving that silky mouthfeel that keeps you coming back for more.
Fresh Ingredients List
You’ll need two cups of mixed vegetables: half a cup diced carrots, green peas (fresh or frozen), one-inch potato cubes, chopped French beans, a full cup cauliflower florets, and optional baby corns for extra crunch. For the nut base, soak 10-12 cashews, almonds, one tablespoon each melon seeds and poppy seeds. Grab a can of full-fat coconut milk (about 400ml), two ripe tomatoes or a cup puree, one-inch grated ginger, one to two chopped green chilies, and two tablespoons coconut oil. Whole spices include two green cardamoms, one black cardamom, three cloves, one-inch cinnamon, bay leaf, and mace strands. Season with half teaspoon turmeric, one teaspoon red chili powder, quarter teaspoon garam masala, salt, and a pinch of sugar. Garnishes shine with fried cashews, almonds, raisins, pineapple or apple chunks, fresh mint, and saffron if you have it. These create the nine sparkling toppings that define the dish.
Easy Step-by-Step Guide
Kick off by soaking the nuts in hot water for 30 minutes, then peel almonds and blend with quarter cup water into a smooth paste—this builds the gravy’s body.
Parboil veggies: boil three cups water, cook potatoes five minutes, add others for five more until half-tender. Drain to keep them crisp.
Heat two tablespoons coconut oil in a pan. Sizzle whole spices for 10 seconds until fragrant. Add tomato puree, ginger, and green chilies; cook five minutes until thick and oil separates. Stir in turmeric and chili powder.
Lower heat, mix in nut paste, and sauté three minutes. Pour in half the coconut milk (shaken well), whisking to blend smoothly. Add salt, sugar, drained veggies, and one cup water. Cover and simmer 12-15 minutes until potatoes soften and gravy thickens.
Stir in remaining coconut milk and garam masala; cook two minutes for creaminess. Meanwhile, fry garnishes in one tablespoon coconut oil—nuts, raisins, fruit, mint, saffron—for 30 seconds until golden. Spoon over the korma just before serving. Total hands-on time stays simple and quick.
Pro Tips for Perfection
Full-fat coconut milk is key for richness; thin varieties work but dilute flavors—shake the can first. If the nut paste feels gritty, strain it for silkiness, especially with a basic blender. Cut veggies uniformly to cook evenly; frozen peas add convenience without sogginess. Taste midway—the chili gives gentle warmth, balanced by coconut’s sweetness. For thicker gravy, simmer uncovered the last five minutes or mash a potato lightly. Soak saffron in warm coconut milk beforehand for deeper color. This recipe forgives tweaks: add spinach for greens or chickpeas for protein. Rest covered 10 minutes post-cook to let tastes mingle beautifully.
Best Ways to Serve and Store
Ladle hot vegan navratan korma over steamed basmati rice, quinoa, or vegan naan brushed with coconut oil—they soak up the sauce perfectly. Pair with a crisp cucumber salad or pickled onions for contrast. Serves four mains or six to eight as part of a thali. Leftovers fridge well up to three days; reheat on stovetop with a splash of coconut milk to revive creaminess. Freeze portions without garnishes for a month—thaw overnight, warm gently, and refresh toppings. It’s meal-prep gold, tasting even better the next day as spices settle.
Why This Recipe Wins Hearts
This vegan navratan korma proves plant-based eating can deliver royal comfort without compromise. Coconut milk mimics dairy’s luxury while adding tropical notes that elevate the mild spices. Packed with nine nutrient-rich jewels, it nourishes fully—vitamins from veggies, healthy fats from nuts. Beginners love its straightforward steps, and seasoned cooks appreciate customizing sweetness with fruits. Guests never guess it’s vegan, raving about the authentic richness. Whether for Meatless Monday, Diwali feasts, or casual gatherings, it brings smiles and seconds every time. Whip it up soon and watch it become a staple.
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