Description
Enjoy this warm and creamy Vegetable Korma served with fluffy rice. This comforting Indian-style curry is packed with mixed vegetables in a rich, flavorful sauce. It’s perfect for a cozy evening meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup mixed vegetables (carrots, peas, potatoes, cauliflower)
- 1 (14 ounce) can crushed tomatoes
- 1/2 cup water or vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 cup plain yogurt or cashew cream
- 1 teaspoon salt, or to taste
- 1/4 cup chopped fresh cilantro, for garnish
- 2 cups cooked Basmati rice, for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the ginger and garlic; cook for 1 minute until fragrant.
- Add the coriander, cumin, turmeric, garam masala, and cayenne pepper (if using). Cook the spices for 30 seconds, stirring constantly.
- Add the mixed vegetables, crushed tomatoes, and water or broth. Bring the mixture to a simmer.
- Cover the pot, reduce the heat to low, and cook for 15-20 minutes, or until the vegetables are tender.
- Remove the pot from the heat. Stir in the heavy cream (or coconut milk) and yogurt or cashew cream until the sauce is smooth and creamy. Do not boil after adding cream.
- Season with salt to your liking.
- Garnish with fresh cilantro.
- Serve hot over cooked Basmati rice.
Notes
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes before adding the cream.
- For a richer flavor, toast your whole spices lightly before grinding them.
- You can substitute cashews soaked in hot water and blended into a paste for the cream if you prefer a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1/4 Korma + 1/2 cup Rice)
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