Navratan Vegetable Korma

Navratan Vegetable Korma - North Indian - The Lotus and the Artichoke vegan cookbook

Navratan Vegetable Korma is immensely popular all over the world. It’s another one of those Indian dishes with countless variations and incarnations. Having lots of vegetables, fruits and nuts, and the creamy sauce, however, are standard features. Actually, the name “Navratan” implies (at least) 9 different ingredients. I won’t count yours, if you won’t count mine.

It’s no secret that this website and my cookbook feature an abundance of great Indian recipes. Indian food is one of my (many) favorite cuisines! I’ve loved it my whole life, and I’ve been cooking Indian vegetarian food for over 20 years, ever since that first paperback copy of The Higher Taste back in ’91. I also discovered many great recipes during my extended visits to India. It was tricky to decide which recipes to include.

One of my youngest brother’s best friends (and a generous supporter on Kickstarter, not to mention all around great guy) made it clear to me how happy he’d be to get a recipe for his favorite Indian dish: Vegetable Korma. It’s a pleasure to share this with you, B!

Navratan Vegetable Korma - North Indian - The Lotus and the Artichoke vegan cookbook

Navratan Korma – Nordindisches cremiges Gemüse-Curry

2 bis 3 Portionen / Dauer 45 Min.

  • 1 Tasse / 80 g Blumenkohl gehackt
  • 1 Tasse / 100 g grüne Bohnen klein geschnitten und/oder Erbsen
  • 1 große Kartoffel geschält, klein geschnitten
  • 1 Möhre geschält, klein geschnitten
  • 1/4 Tasse / 60 ml Wasser
  • 1 Zwiebel fein gehackt
  • 2 Knoblauchzehen fein gehackt
  • 2 cm Ingwer fein gehackt
  • 2 EL Öl
  • 1/4 Tasse / 30 g Cashewkerne zerkleinert
  • 2 TL Kreuzkümmel gemahlen
  • 2 TL Koriandersamen gemahlen
  • 1 TL Garam Masala
  • 1/2 TL Kurkuma
  • 1 Tomate gehackt
  • 2/3 Tasse / 160 ml Sojasahne
  • 1 TL Zucker
  • 1 TL Salz
  • 1 Lorbeerblatt
  • 1/4 Tasse / 25 g Rosinen
  • 1/2 Tasse / 120 ml Soja- oder Mandelmilch
  • frische Korianderblätter zum Garnieren
  • Cashewkerne geröstet, zum Garnieren
  1. In einem Topf 1/4 Tasse (60 ml) Wasser auf niedriger Flamme erhitzen. Gehackten Blumenkohl, Bohnen, Kartoffeln und Möhre hineingeben. Abgedeckt circa 7 Min. dünsten, bis das Gemüse größtenteils gar ist. Flamme abstellen, abgedeckt stehen lassen.
  2. In einem zweiten großen Topf 2. Öl auf mittlerer Flamme erhitzen. Zwiebel, Knoblauch und Ingwer hineingeben. 2–3 Min. unter Rühren anbraten.
  3. Cashewkerne, gemahlenen Kreuzkümmel, Koriander, Garam Masala und Kurkuma hinzufügen.
    2–3 Min. unter Rühren braten, bis die Cashewkerne zu bräunen beginnen.
  4. Gehackte Tomate unterrühren. 5 Min. auf mittlerer Flamme unter Rühren garen.
  5. Flamme abdrehen. Mit dem Stabmixer alle Zutaten im Topf pürieren.
  6. Sojasahne, Zucker, Salz, Lorbeerblatt und Rosinen zugeben und gut verrühren.
  7. Gekochtes Gemüse und restliches Wasser hinzufügen. Einige Male vorsichtig umrühren und erneut zum Köcheln bringen.
  8. Nach und nach Sojamilch unterrühren. Auf niedriger Flamme 8–10 Min. halb abgedeckt köcheln. Ab und zu umrühren.
  9. Mit Korianderblättern und gerösteten Cashewkernen garnieren und servieren.


Fruchtig: 1/2 Tasse (60 g) klein gehackte Ananas oder Mango zusammen mit den Rosinen gegen Ende dazugeben. Vedisch: Knoblauch und Zwiebel mit 1 Prise Asafoetida ersetzen. Exotisch-fruchtig: Klein gehackte Datteln, getrocknete Aprikosen oder Feigen statt Rosinen verwenden. Ohne Soja: 1 Tasse (240 ml) Kokosmilch statt Sojasahne und 1/4 Tasse (60 ml) Wasser statt Sojamilch verwenden.For this recipe, I chose a new route for the smooth, creamy curry. My Paneer Makhani and Dum Aloo recipes involve pureeing ingredients prior to cooking. Here I’ve done things more as I would for a creamy soup: Partly cooked, then pureed, liquid added, and then simmered to a delicious conclusion. It’s also possible to skip the pureeing. You’ll end up with a chunkier korma, which is how some like it anyway.

I also purposefully chose soy cream and soy milk for this recipe, though neither are particularly traditional in Indian cooking. Some of these recipes should be faster and simpler, even if they use store-bought, packaged ingredients. My apologies to those of you without easy access to the vegan ingredients us city-folk have. Feel free to experiment, find your own workarounds, or even hit me up for suggestions on other variations and alternate ingredients!

Navratan Vegetable Korma – North Indian creamy curry

serves 2-3 / time 45 min

  • 1 cup / 80 g cauliflower chopped
  • 1 cup / 80 g green beans and/or peas
  • 1 large potato peeled, chopped small
  • 1 carrot peeled, sliced thin
  • 1/4 cup / 60 ml water
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 in / 2 cm ginger finely chopped
  • 2 Tbsn oil
  • 1/4 cup / 30 g cashews crumbled
  • 2 tsp cumin ground
  • 2 tsp coriander seeds ground
  • 1 tsp garam masala
  • 1/2 tsp turmeric ground
  • 1 tomato chopped
  • 2/3 cup / 160 ml soy cream
  • 1 tsp sugar
  • 1 tsp salt
  • 1 bay leaf
  • 1/4 cup / 25 g golden raisins
  • 1/2 cup / 120 ml soy milk or almond milk
  • fresh coriander leaves chopped, for garnish
  1. Heat 1/4 cup water in pot on low heat. Add chopped cauliflower, beans, potato, carrots. Steam covered until mostly cooked, about 7 min. Turn off heat, keep covered.
  2. Heat oil in large pot on medium high heat. Add onion, garlic, ginger. Fry, stirring constantly, 2-3 min.
  3. Add cashews, ground cumin, coriander, garam masala, turmeric. Stir. Fry until cashews begin to brown, 2-3 min.
  4. Mix in chopped tomato. Cook on medium heat, stirring regularly, 5 min.
  5. If you have an immersion blender: Turn off heat, moderately puree tomato, cashew, onions, etc in large pot. If not, simply continue.
  6. Add soy cream, sugar, salt, bay leaf, raisins. Stir well.
  7. Add in cooked vegetables with remaining water. Stir a few times gently, return to light boil.
  8. Add soy milk gradually, stirring. Simmer on low, partially covered, mixing occasionally, 8-10 min.
  9. Garnish with coriander leaves and more toasted cashews.


Fruit twist: Add 1/2 cup chopped pineapple or mango with raisins toward end of cooking. Vedic (no garlic or onions): Substitute 1/8 tsp asafoetida for garlic and onion. Exotic fruity: Try chopped dates, dried apricots, or figs instead of raisins. No soy: Substitute 1 cup / 240 ml coconut milk for soy cream and 1/4 cup / 60 ml water for soy milk.

6 thoughts on “Navratan Vegetable Korma

  1. Yayyyyyy! Looks and sounds amazing…I can’t wait to make it! Thanks Justin, I can’t wait until your cookbook comes out. I might be vegan once a week…or more! hahahahahaha

  2. OMG!! I made this dish yesterday and it’s heavenly delicious!!! What an amazing recipe!! This is definitely a keeper!! Everything tasted great!!! Thanks for sharing!!!

  3. Pingback: The Lotus & The Artichoke | Chica Curiosa

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