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Navratan Curry

II really enjoy 🥰 the richness and creaminess of Northern Indian dishes.
Today, I would like to share my vegan and oil free Navratan Curry, creamy, aromatic with a hint of sweetness. All prepared in accordance to whole food plant based diet.

I love cinnamon and clove aromas of this curry. You can add extra sweetness and throw some raisins, If you are looking for more protein rich meal then adding tofu would be a good idea 


1 sweet potato - cubed
1 carrot - half moons
150 long beans - 1 cm pieces
350 cauliflower - small florets
2 onions
5 garlic cloves, minced
2 cm of ginger, finely chopped
3 bay leaves
3 teaspoons cinnamon
2 teaspoons cardamom powder
8 cloves
1 teaspoon garam masala
100g cashews
30g nutritional yeast
1 tablespoon apple cider vinegar
pistachios, almonds for garnish

Ania Vegan-11.jpg
me and navratan korma.jpg


1.Steam all the vegetables
2. Cut your onion in quarters and steam it for about 8 minutes
3. Blend cashews with nutritional yeast, apple cider vinegar and water until a smooth paste forms
4. Blend steamed onion to a paste
4. In a dry non stick pan, put cinnamon, garam masala, bay leaves and cloves, fry them for about 2 minutes constantly stirring
5. Add onion paste, garlic and ginger and fry for about 5 minutes. As we are not using oil stir frequently
6. Pour on your cashew paste and cook for about 5 minutes, If too thick add a splash of water. Taste it and adjust to your liking. Please note that instead of salt we use nutritional yeast
7. Throw in steamed vegetables, you don't want this gravy to be too runny, just rather nicely coating your ingredients.
8. Cook for another 3 to 4 minutes, ensuring vegetables are not overcooked
9. Serve with chopped pistachios and almonds on top

Happy Cooking 👩‍🍳

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