If you don’t have cardamom pods, you can substitute 1 teaspoon of ground cardamom. Some recipes of garam masala may also have cardamom in then so be sure to taste your spices to determine if you want more cardamom flavor. This particular recipe is on the mild side as it's written. If you're looking to turn up the heat a little, increase the cayenne pepper to taste.
Please note that the nutrition facts below do not include the protein you select.
Firm or extra firm tofu cubes add extra protein to this korma curry and keeps it vegan. I also like to add Quorn mycoprotein. Cooked chickpeas are also a good addition to this dish.
Paneer is the traditional Indian cheese served with this dish for a vegetarian option. If you can find halloumi or frying cheese, those are great options too. Omnivores can add diced chicken or lamb to this korma curry or serve it grilled on the side. Cook the meat in a large pan or pot with coconut oil, then add the potatoes and vegetables.
Have other vegetables to make use of in the fridge? Broccoli, bell peppers, and cabbage are all good add ins or swaps in this vegetable korma curry recipe. The korma curry gravy is also nice to have on hand to use up leftover roasted vegetables!
Can't find paneer? Try your hand at making your own fresh cheese!