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Vegetarian Korma

A heartwarming dish bursting with flavors, featuring tender mixed vegetables in a silky coconut milk sauce, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups mixed vegetables (carrots, peas, bell peppers, cauliflower) Feel free to mix and match seasonal vegetables.
Sauce and Aromatics
  • 1 cup coconut milk Provides creaminess.
  • 2 tablespoons vegetable oil For sautéing.
  • 1 medium onion, chopped Adds sweetness.
  • 2 cloves garlic, minced For flavor.
  • 1 tablespoon ginger, minced Enhances aroma.
  • 2 tablespoons korma curry paste Key flavor component.
  • to taste none Salt Adjust to personal preference.
Garnish
  • to taste none Fresh cilantro Adds freshness.

Method
 

Preparation
  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until translucent.
  3. Stir in minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
  4. Add the mixed vegetables and stir well to coat them with the aromatic mixture, cooking for 5-6 minutes until softened.
  5. Stir in the korma curry paste thoroughly with the vegetables, cooking for 1-2 minutes.
  6. Slowly pour in the coconut milk while stirring, bringing the mixture to a gentle simmer. Cook for about 10 minutes.
  7. Taste and add salt as needed.
  8. Garnish with chopped cilantro and serve warm with naan or rice.

Notes

To store leftovers, transfer to an airtight container and refrigerate for 3 to 5 days or freeze for up to 3 months. When reheating, warm gently and add a splash of coconut milk or water for creaminess.