Root Vegetable Korma with Basmati Rice
This root vegetable korma with basmati rice is a fragrant vegetarian main course featuring butternut squash, cashew nuts and freshly ground spices. The Thermomix mixes the silky korma sauce and cooks it hands-free while the rice steams to fluffy perfection, delivering a creamy, mildly spiced curry for the whole family.
About this recipe
Root Vegetable Korma with Basmati Rice is a Thermomix TM7 recipe that transforms humble winter vegetables into an aromatic Indian-inspired main course. If you have been searching for a vegetarian curry recipe for your all-in-one kitchen machine, this korma delivers on every level: the TM7 grinds cumin and poppy seeds fresh for maximum fragrance, blends raw cashew nuts into a luxuriously creamy sauce, and cooks the spiced base hands-free so you can roast the butternut squash until caramelised. Served with basmati rice infused with a bay leaf, it makes a satisfying quick weeknight dinner yet is elegant enough for weekend entertaining. The combination of sweet squash, warming ginger and gentle spices means even children enjoy this mild curry, and because everything comes together in one bowl, cleanup stays minimal. Whether you meal-prep for the week or cook fresh, this korma proves how versatile your Thermomix TM7 really is.
Preparation tips
- Roast the cubed butternut squash until the edges caramelise before adding it to the sauce; this deepens the sweetness of the korma far more than simmering alone and gives each bite a lovely contrast against the creamy cashew base.
- Soak the raw cashew nuts in warm water beforehand so they blend into an extra silky korma sauce; unsoaked nuts can leave a slightly grainy texture that detracts from the luxurious mouthfeel of this curry.
- Rinse the basmati rice until the water runs clear before cooking it with the bay leaf; this keeps the grains separate and fluffy, and leftover rice can be chilled and turned into a spiced fried rice the next day.
Recipe variations
- For a nut-free version, replace the raw cashew nuts with an equal weight of sunflower seeds or a few tablespoons of coconut cream; the sauce stays thick and luscious, making the korma suitable for school lunchboxes and allergy-prone guests.
- For a festive winter variant, swap half the butternut squash for parsnip and carrot, add a handful of raisins and finish with toasted flaked almonds and fresh coriander for a colourful Christmas-worthy centrepiece.
Thermomix TM7 Benefits
- The TM7 grinds the cumin and poppy seeds fresh in seconds, releasing aromas that pre-ground spices never match. [Multi-Function]
- The Thermomix mixes the soaked cashew nuts into a velvety korma sauce without any lumps remaining. [Multi-Function]
- Hands-free heating cooks the ginger-garlic spice base gently, so nothing sticks or burns to the bowl. [Hands-Free]
- Weighing the basmati rice and water directly in the bowl guarantees fluffy, separate grains every single time. [Time Savings]
- The Thermomix chops the fresh root ginger and garlic cloves finely in seconds, saving ten minutes of knife work. [Time Savings]
Ingredients
- potatoes
- butternut squash
- carrots
- vegetable oil
- ground black pepper
- fine sea salt
- green cardamom pods
- poppy seeds
- cloves
- brown onions