According to the Culinary Encyclopedia:
Korma is believed to have originated in the Mughal era, and was first prepared in the royal court of present day India. The entire region of South Asia including Pakistan, Bangladesh, Nepal and Bhutan has incorporated korma curry into their traditional cuisines. Cooked with a good amount of water, stock and cream or yoghurt, the meat and vegetables were traditionally braised while preparing the korma.
Korma is usually considered a meaty stew including lamb, chicken, sheep or beef. Instead of calling this “Vegetable Korma”, I’ve decided (on good advice from my friend Colleen) to call it “Karma Korma.”
My vegetarian version excludes meat, utilizing fresh, nutritious vegetables and chickpeas. No animals were hurt in the making of this dish. To make this a vegan recipe, I substitute light coconut milk for the yogurt.
½ cup uncooked basmati rice
2 large plum tomatoes (diced)
½ small white onion (medium chop)
1 ½ tablespoons fresh ginger (minced)
1 tablespoon extra-virgin olive oil
½ teaspoon garam masala
¼ teaspoon plus ⅛ teaspoon ground cardamom
2 tablespoons golden raisins
½ cup fresh green beans (cut)
½ cup fresh cauliflower florets
½ cup carrots (sliced thin)
½ cup zucchini (sliced)
1 cup canned chickpeas (rinsed and drained)
3 tablespoons plain yogurt
Salt and pepper to taste
1 tablespoon slivered almonds (toasted)
Cook rice according to package directions.
Purée tomatoes, onion, and ginger to paste in food processor or blender. Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 15 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce begins to thicken. Stir in vegetables, chickpeas, and yogurt. Season with salt and pepper to taste. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes, or until vegetables are tender.
Serve over basmati rice and garnish with slivered almonds.