Navratan Korma Soup (Vegetable Curry Soup)

Quick and easy vegan curried vegetable korma soup made with a master curry sauce.
Navratan Korma Soup (Vegetable Curry Soup)

Navratan Korma Soup (Vegetable Curry Soup)

By Sue Lau | Palatable Pastime

Welcome to Soup Saturday Swappers! This month’s blogging theme is “Almonds” and is hosted by Sneha Datar.

When you think of almonds in a soup, what does it bring to mind? It certainly is a different ingredient.

The Spanish  use almonds a lot, possibly because the Mediterranean is awash in those kind of nuts, especially Spanish marcona almonds.

It was a few years ago that I  started using certain nut butters in curry to  get rid of the “grit” since I didn’t have a wet grinder to make smooth puree of nuts and coconut. Among these are cashew butter and almond butter. Time was, those were hard to find, but they are everywhere now,  and you can  use them in this way (if you use the type without sugar).

For a korma,  it allows very smooth results.

A korma is a type of curry which uses a number of vegetables- I forget how many, but does it matter? Just use your favorites. I am also a little unclear on whether it is supposed to have garlic in it or not. I have seen recipes both ways. And while  I am not  an expert on the dietary needs  of all religions, I know that some in India do not like to use garlic. But I do.
Navratan Korma Soup (Vegetable Curry Soup)

I also  use it  in my curry sauce,  which I have refined to  “quick meal”  ease using my master curry sauce recipe for the instant pot. This way I have a “basic” curry sauce which with a few ingredients can easily become another type  of curry, including one of my favorites: vindaloo. The recipe lets me work ahead, and I can just freeze curry sauce up to have at the ready, because while you can make a curry sauce quickly, a really good one requires a little more time.

And for weeknight meals and especially  lunch, I like to have things fast and ready to go. With my master curry sauce at hand, I can make this soup in about ten minutes, really. And I use a canned veggie to do that, but you can chop up some fresh if you have a little more time to allow for prep and a little bit longer cooking. You can also use some of the frozen mixed veggies if you have that.

It’s not a sin to use a can-  it can make things very quick and if you haven’t shopped, takes the headache out of finding your refrigerator veggie bin empty. You can also use leftover veggies in this- although I don’t usually have those as we do love our veggies.

Navratan Korma Soup (Vegetable Curry Soup)Make sure you check out the inlinkz roundup below by  clicking the blue post. My blog doesn’t allow the little pictures to open here, but will  on the next page (that’s where the blue button goes- not into the twilight zone, but more like the yum-cooking zone).


Navratan Korma Soup (Vegetable Curry Soup)

  • Servings: 4
  • Difficulty: easy
  • Print

Yield: 1 quart
Allow extra time to prepare Master Curry Sauce
Navratan Korma Soup (Vegetable Curry Soup)

  • 1-1/2 cups Master Curry sauce (see my recipe)
  • 1 tablespoon tomato paste
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic paste
  • 2 tablespoons almond butter or cashew butter (unsweetened)
  • 1 cup cooked rice
  • 15 ounce can mixed vegetables with liquid
  • 1/2 cup unsweetened almond milk (or may sub unsweetened cashew milk or unsweetened coconut milk)


  1. Whisk together the curry sauce, tomato paste, ginger, garlic and almond butter with the drained  liquid from the can of vegetables. You can  also use about 1-1/2 cups chopped fresh veg if you add  time for them to simmer until they are tender.
  2. Once the soup is hot, stir in the rice and drained vegetables and heat through.

From the  kitchen of



Hosted by Sneha Datar

Be sure to check out the other Soup Saturday Swappers Bloggers this month!

Click on the hop link button to be transported to the other recipes:

Soup Swappers
Navratan Korma Soup (Vegetable Curry Soup)

7 responses

    • The sauce is excellent and I will be getting around to posting a bunch of curry recipes using it in different forms. I’d seen the idea of using a master sauce before and it saves a lot of time!

    • It’s not too thick- I put more veggies in this pic so you can see them a little bit instead of just soup covering it up. I have to reconfigure the bowl to eat.

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