Vegetarian Lamb Korma
Indulge in the rich, aromatic flavors of Vegetarian Lamb Korma, a plant-based twist on the classic Indian curry. This recipe features a tender plant-based lamb substitute simmered to perfection in a creamy, spiced sauce made with yogurt, coconut milk, and finely ground almonds for an irresistibly luxurious texture. Fragrant notes of cumin, coriander, garam masala, and turmeric meld seamlessly with sautéed onions, garlic, and ginger, creating a dish that’s as comforting as it is flavorful. Perfectly balanced with a touch of heat from red chili powder and a fresh burst of citrus from lemon juice, this vegetarian korma is a feast for the senses. Serve it with fluffy basmati rice or warm naan for a plant-powered meal that’s hearty, satisfying, and undeniably delicious. Ideal for vegetarians, vegans (with non-dairy yogurt), and anyone looking to explore plant-based Indian cuisine, this dish is a celebration of bold spices and wholesome ingredients!
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Ingredients
- 500 grams plant-based lamb substitute
- 2 large onion
- 4 units garlic cloves
- 1 inch piece fresh ginger
- 200 grams plain yogurt
- 200 ml coconut milk
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 50 grams almonds
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 0.5 units lemon
Directions
Step 1
Begin by slicing the onions thinly, mincing the garlic, and grating the ginger to prepare the base of the korma.
Step 2
In a large skillet or pot, heat 3 tablespoons of cooking oil over medium heat. Add the sliced onions and sauté until they are golden brown, approximately 8-10 minutes.
Step 3
Add the minced garlic and grated ginger to the skillet, stirring well for about 2 minutes until fragrant.
Step 4
Reduce the heat to low and stir in 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of garam masala, 1 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder. Cook the spices for 2-3 minutes, ensuring they do not burn.
Step 5
Add the plant-based lamb substitute to the skillet, stirring to coat it evenly with the spices and onion mixture. Cook it for about 5-7 minutes, then add salt to taste.
Step 6
In a separate bowl, whisk together 200 grams of plain yogurt and 200 ml of coconut milk until smooth. Slowly pour this mixture into the skillet, stirring continuously to incorporate.
Step 7
Simmer the korma over low heat for about 20 minutes, allowing the plant-based lamb to absorb the flavors and the sauce to thicken.
Step 8
Meanwhile, finely grind 50 grams of almonds in a food processor and add to the korma. This will enhance the richness of the dish.
Step 9
Taste the korma and adjust seasoning if necessary. If the korma is too thick, add a splash of water to reach your desired consistency.
Step 10
Once cooked, garnish the vegetarian lamb korma with freshly chopped cilantro and a squeeze of lemon juice before serving.
Step 11
Serve hot with steamed basmati rice or warm naan for a fulfilling meal.
Nutrition Facts
| Serving size | (1473.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2136.0 |
| Total Fat 133.9g | 0% |
| Saturated Fat 35.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 12mg | 0% |
| Sodium 4564.6mg | 0% |
| Total Carbohydrate 149.6g | 0% |
| Dietary Fiber 33.0g | 0% |
| Total Sugars 55.0g | |
| Protein 104.5g | 0% |
| Vitamin D 96IU | 0% |
| Calcium 978.9mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 3252.9mg | 0% |
Source of Calories