When it comes to pairing with easy vegetable korma, the goal is to complement its rich, creamy texture and aromatic spices with sides that either enhance or provide a contrast to its flavors. Start with vegan naan, soft and pillowy, perfect for scooping up the savory korma sauce. 

If you prefer something more substantial, steamed basmati rice works wonders, soaking up the curry and making each bite even more satisfying. For a gluten-free option, quinoa is a great alternative, offering both protein and a slightly nutty flavor that pairs beautifully with the korma. 

To add some freshness, consider roasted or sautéed greens like spinach or kale, which bring a vibrant, earthy contrast to the creamy curry.

 And for a lighter, refreshing option, a chickpea salad with fresh vegetables is an excellent way to balance the richness of the korma while adding a zesty touch to your meal.

I remember the first time I attempted to make vegetable korma. My kitchen was an explosion of colors and delightful aromas, but if I’m honest, it was also a little chaotic. With pots bubbling and spices dancing in the air, I realized there was more to this dish than met the eye.

Korma can seem daunting, especially with its exotic ingredients and rich history. However, this easy vegetable korma recipe changed everything. But don’t just take my word for it—let’s explore this nourishing dish together.

What is Easy Vegetable Korma?

At its core, vegetable korma is a creamy, spiced curry that hails from South Asia. It traditionally features a medley of vegetables simmered in a rich sauce made from pureed nuts, yogurt, or coconut milk, along with an array of spices. 

The beauty of korma lies in its adaptability. It can be as spicy or as mild as you like, and it welcomes whatever vegetables you have on hand. This particular version is designed for ease, making it accessible even for busy home cooks.

Why You’ll Love This Easy Vegetable Korma

Let me tell you why this dish quickly became a staple in my kitchen.

A Flavor Explosion

The first spoonful of your serving will take you on an aromatic journey. From the warmth of ground cinnamon to the zest of tamarind, every mouthful bursts with flavor. The combination of spices creates a complex yet harmonious balance, elevating simple vegetables to new heights.

Texture That Comforts

The creamy texture of the korma, thanks to coconut milk or yogurt, makes it especially comforting. 

The richness coats the vegetables beautifully, creating a dish that feels indulgent while remaining plant-based. You’ll wonder how such a nutritious meal can also feel like a treat!

Easy and Versatile

This recipe doesn’t require advanced culinary skills. Anyone can recreate this dish, even if your cooking experience is limited. 

Plus, it’s incredibly versatile. Use whatever vegetables you have—think of that crisper drawer—whether it’s broccoli, peas, or eggplant. You can personalize it, and it will still turn out delightful.

Meal Prep Friendly

If you love meal prepping, korma is your new best friend. It stores well and tastes even better after a day or two in the fridge, when the flavors meld together beautifully. 

You can whip up a big batch over the weekend, and you’ll have comforting meals ready to go throughout the week.

Health Benefits

Loaded with vegetables, this korma is packed with vitamins, minerals, and antioxidants. The inclusion of whole spices offers additional benefits like anti-inflammatory properties and digestive support. 

It’s a guilt-free way to enjoy a rich meal while nourishing your body.

The Ingredients You Will Need to Make Easy Vegetable Korma

Gathering the right ingredients is crucial, and I assure you, this list is simple to manage.

Puree

• 6 cloves of garlic
• 1 medium yellow onion, peeled and quartered
• 2 inches of fresh ginger
• 14-ounce can of diced tomatoes
• 2 tablespoons of olive oil

The Rest

• 1 tablespoon maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons garam masala
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper (optional for spice)
• 13 ½ ounces of full-fat coconut milk or plant-based yogurt (about 1 cup)
• 3/4 cup raw cashews
• 1 cup frozen peas
• 2-3 teaspoons sea salt (adjust to taste)
• 1 tablespoon tamarind paste

Vegetables

• 3 medium gold potatoes, peeled and chopped into 1 1/2-inch cubes
• 4 cups cauliflower florets
• 1 cup chopped fresh green beans
• 4 medium carrots, peeled and cut into 1/2-inch thick slices

For Serving

• Vegan naan
• Steamed basmati rice
• Chopped fresh cilantro

With these ingredients on hand, you’ll be ready to dive into your cooking adventure.

Directions

Let’s break this down into simple steps.

Step 1: Prepare the Puree

Start by blending the garlic, onion, ginger, and canned tomatoes together until you have a smooth puree. This forms the flavorful base of your korma. 

Add a bit of olive oil to a large pot over medium heat. Once heated, pour in the puree and cook it for about 5-7 minutes. The kitchen will begin to smell heavenly!

Step 2: Add the Spices

Next, you’ll want to introduce the spices. Stir in the maple syrup, brown sugar, ground cinnamon, garam masala, curry powder, turmeric, ground coriander, ground cardamom, black pepper, and cayenne pepper if you’re feeling daring. 

Cook this mixture for another 3-4 minutes. This will deepen the flavors.

Step 3: Incorporate the Coconut Milk

Pour in the coconut milk (or yogurt) and stir well. Then, add the cashews and the tamarind paste for a little zing. Bring this mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.

Step 4: Add the Vegetables

Now comes the fun part! Add the potatoes, cauliflower, green beans, and carrots to the pot. Stir the vegetables well, ensuring they’re coated with that luscious sauce. 

Cover the pot and let it cook for 20-25 minutes, or until the vegetables are tender and cooked through.

Step 5: Finish and Serve

Once cooked, check the seasoning. You might need to add more salt or adjust the sweetness. Serve your vegetable korma hot, garnished with fresh cilantro. 

Pair it with rice or naan, and watch as it disappears from your table!

Notes

Here are some helpful tips to ensure your korma turns out flawlessly:

• Adjust Spice Levels: If you’re cooking for kids or those averse to heat, skip the cayenne pepper. You can always serve chili flakes on the side.
  
• Choose Vegetables Wisely: While I provided a list, the beauty of korma is that it adapts. Use whatever vegetables you need to clear out from your fridge.
  
• Use Fresh Spices: Spices lose strength over time. Freshly ground spices can elevate the flavor profile immensely.
  
• Let It Rest: If possible, let the korma sit off the heat for a few minutes before serving. This allows the flavors to integrate even more.
  
• Garnish with Something Crunchy: Tossing some toasted nuts or seeds on top right before serving adds a nice crunch.
  

Storage Tips

Storing your vegetable korma is easy. Here’s how to keep it fresh:

• Refrigerator: Store leftovers in an airtight container in the fridge. It can last for up to 5 days. Just reheat gently on the stove or microwave.
  
• Freezer: Korma freezes well. Portion it into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.
  
• Enhance Reheating: When reheating, consider adding a splash of coconut milk or vegetable broth for moisture.
  

Serving Suggestions

To make your meal even more delightful, consider these serving suggestions:

• Serve with Vegan naan: This soft bread is perfect for dipping into the korma, soaking up all that sauce.
  
• Steamed basmati rice: A classic pairing, it complements the creamy curry perfectly.
  
• Chopped fresh cilantro: Sprinkling fresh herbs brightens the dish and adds color.
  
• A side of raita: This yogurt-based side cools the palate and balances the spices.
  
• Pickle or chutney: Little bursts of tanginess can heighten the overall experience.
  

What Other Substitutes Can I Use in Easy Vegetable Korma?

You can easily adapt the recipe to suit your pantry and taste preferences. Here are some substitutions:

• Coconut Milk: If you want a lower-fat option, try using light coconut milk or unsweetened almond milk. It may change the overall creaminess, but it’s still tasty.
  
• Cashews: Walnuts or almonds can also work, or you can skip nuts altogether for a nut-free version.
  
• Tamarind Paste: If you can’t find tamarind, a splash of lemon juice or apple cider vinegar can provide that tanginess instead.
  
• Maple Syrup: Honey works as a great alternative, adding sweetness with a different flavor profile.
  
• Vegetables: Feel free to experiment. Zucchini, bell peppers, or even peas can replace some of the suggested vegetables.
  

Pamela Dunlap

Easy Vegetable Korma Recipe

When it comes to pairing with easy vegetable korma, the goal is to complement its rich, creamy texture and aromatic spices with sides that either enhance or provide a contrast to its flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Main Course

Cuisine: Indian

Calories: 291

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 6 cloves of garlic
• 1 medium yellow onion peeled and quartered
• 2 inches of fresh ginger
• 14- ounce can of diced tomatoes
• 2 tablespoons of olive oil
• 1 tablespoon maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons garam masala
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper optional for spice
• 13 ½ ounces of full-fat coconut milk or plant-based yogurt about 1 cup
• 3/4 cup raw cashews
• 1 cup frozen peas
• 2-3 teaspoons sea salt adjust to taste
• 1 tablespoon tamarind paste
• 3 medium gold potatoes peeled and chopped into 1 1/2-inch cubes
• 4 cups cauliflower florets
• 1 cup chopped fresh green beans
• 4 medium carrots peeled and cut into 1/2-inch thick slices
• Vegan naan
• Steamed basmati rice
• Chopped fresh cilantro

Equipment

• Pot

Method

 

1. Start by blending the garlic, onion, ginger, and canned tomatoes together until you have a smooth puree. This forms the flavorful base of your korma.
2. Add a bit of olive oil to a large pot over medium heat. Once heated, pour in the puree and cook it for about 5-7 minutes. The kitchen will begin to smell heavenly!
3. Next, you’ll want to introduce the spices. Stir in the maple syrup, brown sugar, ground cinnamon, garam masala, curry powder, turmeric, ground coriander, ground cardamom, black pepper, and cayenne pepper if you’re feeling daring.
4. Cook this mixture for another 3-4 minutes. This will deepen the flavors.
5. Pour in the coconut milk (or yogurt) and stir well. Then, add the cashews and the tamarind paste for a little zing. Bring this mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
6. Now comes the fun part! Add the potatoes, cauliflower, green beans, and carrots to the pot. Stir the vegetables well, ensuring they’re coated with that luscious sauce.
7. Cover the pot and let it cook for 20-25 minutes, or until the vegetables are tender and cooked through.
8. Once cooked, check the seasoning. You might need to add more salt or adjust the sweetness. Serve your vegetable korma hot, garnished with fresh cilantro.
9. Pair it with rice or naan, and watch as it disappears from your table!

Nutrition

Calories: 291kcalCarbohydrates: 26gProtein: 5gFat: 20.3gSaturated Fat: 11.7gSodium: 828mgFiber: 5gSugar: 5g

Notes

• Adjust Spice Levels: If you’re cooking for kids or those averse to heat, skip the cayenne pepper. You can always serve chili flakes on the side.
  
• Choose Vegetables Wisely: While I provided a list, the beauty of korma is that it adapts. Use whatever vegetables you need to clear out from your fridge.
  
• Use Fresh Spices: Spices lose strength over time. Freshly ground spices can elevate the flavor profile immensely.
  
• Let It Rest: If possible, let the korma sit off the heat for a few minutes before serving. This allows the flavors to integrate even more.
  
• Garnish with Something Crunchy: Tossing some toasted nuts or seeds on top right before serving adds a nice crunch.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Easy vegetable korma transforms humble vegetables into a delightful feast with a creamy, spiced sauce that never fails to impress. Embracing its versatility and ease makes it the perfect dish for anyone, regardless of cooking skills. 

Every time you create it, you bring a little bit of South Asian flavor into your kitchen while nourishing your body and soul. So gather your ingredients, tuck in your apron, and get ready to savor the incredible journey of flavors awaiting you. 

Your taste buds will thank you!

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