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easy vegetable korma
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: Indian
Calories: 291
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

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