Easy Vegetable Korma Recipe
This Easy Vegetable Korma Recipe is basically sunshine in a bowl. It’s creamy, it’s coconutty, it’s got all the good-for-you veggies, and it makes even picky eaters (looking at you, Kevin) ask for seconds. Seriously, it’s the kind of dish that makes you feel warm and fuzzy inside. Think Indian takeout vibes, but way healthier and you made it yourself – major bragging rights! Give it a whirl, you won’t regret it!
My family? OBSESSED. Okay, maybe obsessed is a strong word, but pretty darn close. I swear, I could serve this Easy Vegetable Korma Recipe every week and they wouldn’t complain. The first time I made it, my husband Kevin (yes, he’s a picky eater) actually said, “Wow, babe, this is restaurant-worthy!” And that’s high praise coming from him. Even my toddler, Lily, who usually exists on a diet of air and goldfish crackers, gobbles it down. It’s become a regular Monday night thing at our house – a little bit of comfort to kick off the week.
Why You’ll Love This Easy Vegetable Korma Recipe
- It’s ridiculously easy. Like, even I can’t mess it up (and that’s saying something).
- Sneaks in a ton of veggies. You’ll feel like a superhero mom (or dad!).
- It tastes like a warm hug. Seriously, comfort food at its finest.
- The leftovers are even better the next day. Hello, easy lunch!
- It’s totally customizable. Throw in whatever veggies you have lurking in the crisper drawer. No judgment here!
How to Make It
Alright, listen up, buttercup! First things first, grab your biggest pot (because this makes a bunch, which is awesome). Get that heat on medium, toss in your oil, and let it get nice and shimmery. Then, dump in your onions and garlic. Cook ’em until they’re soft and fragrant, like they’re starting to tell you secrets.
Next, in goes all the spice – turmeric, cumin, coriander, the whole shebang! Give it a good stir so it smells amazing, like you’re in a spice market somewhere exotic (even if you’re just in your messy kitchen). Now, for the veggies! Throw in your cauliflower, broccoli, carrots – whatever you’ve got. Give it all a good mix.
Pour in the coconut milk (full-fat is the way to go, trust me) and the tomato paste. Stir, stir, stir! Bring it to a simmer, then turn the heat down low, cover it, and let it do its thing for about 20 minutes. This is where the magic happens. The veggies get tender, the flavors meld, and your kitchen smells incredible.
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While that’s simmering, cook your rice. Because, duh, you need something to soak up all that yummy sauce. Once the korma is done, stir in the peas (frozen is fine, nobody’s got time for fresh), cilantro, and lemon juice. Taste and adjust the seasoning. Maybe it needs a pinch more salt, maybe a squeeze more lemon. You’re the boss! Serve it up over rice and pat yourself on the back. You just made something amazing!
Ingredient Notes
- Cauliflower: This is like, the MVP of the veggie team. It soaks up all the flavors. If yours is looking a little sad in the fridge, don’t sweat it. It’ll still work.
- Coconut Milk: Full-fat, people! Don’t even think about using the light stuff. It just doesn’t have the same creamy, dreamy texture.
- Turmeric: Besides making everything look pretty (that golden hue!), it’s got some serious health benefits. Don’t skip it!
- Garam Masala: This is the secret weapon! It’s a blend of warm spices that adds so much depth of flavor. You can find it at most grocery stores, or even make your own if you’re feeling ambitious (I’m usually not).
- Peas: Frozen are perfectly fine here. I mean, who has fresh peas just hanging around? If you really hate peas, you could swap them out for edamame or green beans, but… just try the peas, okay?
Recipe Steps:
- Sauté onions and garlic in oil until softened.
- Stir in turmeric, cumin, coriander, and garam masala; cook until fragrant.
- Add cauliflower, broccoli, and carrots; mix well.
- Pour in coconut milk and tomato paste; stir to combine.
- Simmer covered for 20 minutes, or until vegetables are tender.
- Stir in peas, cilantro, and lemon juice.
- Season with salt and pepper to taste.
- Serve over rice.
What to Serve It With
Okay, so obviously, rice is a must. Basmati rice is my go-to, but brown rice works too if you’re feeling virtuous. Naan bread is also amazing for scooping up all that delicious sauce. And if you’re feeling fancy, a dollop of plain yogurt on top adds a nice cool contrast.
Tips & Mistakes
- Don’t overcook the veggies! You want them to be tender, but still have a little bit of bite. Nobody likes mushy veggies.
- If the sauce gets too thick, add a splash of water or vegetable broth.
- Taste as you go! This is your chance to adjust the flavors to your liking.
- Don’t be afraid to experiment with different veggies. I’ve thrown in sweet potatoes, spinach, even green beans when I was trying to clean out the fridge.
Storage Tips
Leftovers will keep in the fridge for up to 3 days. Just store them in an airtight container. Honestly, I think it tastes even better the next day after the flavors have had a chance to meld. And yes, I’ve totally eaten it cold straight from the fridge for breakfast. Don’t judge me!
Variations and Substitutions
- No cauliflower? Use potatoes! Just chop them into bite-sized pieces and cook them until they’re tender.
- Out of coconut milk? Okay, this is a tough one, but you could try using cashew cream. Just soak some raw cashews in hot water for about 30 minutes, then blend them with fresh water until smooth. It won’t be quite the same, but it’ll work in a pinch. I once tried using regular milk and it was a total disaster – don’t do it!
- If you’re not a fan of peas, swap them out for green beans or chickpeas.
- Want to add some protein? Throw in some tofu or chickpeas.
Frequently Asked Questions
Easy Vegetable Korma Recipe
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Easy Vegetable Korma Recipe
Ingredients
Main Ingredients
- 1 cup cauliflower florets cut into small pieces
- 1 cup carrots diced
- 1 cup green peas fresh or frozen
- 2 tablespoons vegetable oil
- 1 cup coconut milk full-fat recommended
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons cumin ground
- 1.5 teaspoons coriander ground
- 1 teaspoon turmeric ground
- 1 teaspoon garam masala
- 1 teaspoon salt or to taste
- 0.5 cup cashew nuts soaked and ground to a paste
Instructions
Preparation Steps
- Heat oil in a large pan over medium heat. Add onions and sauté until golden brown.
- Add garlic and ginger, and stir for another 1-2 minutes until fragrant.
- Stir in cumin, coriander, turmeric, and garam masala. Cook for another minute.
- Add carrots, cauliflower, and peas. Mix well to coat the vegetables with the spice mixture.
- Pour in the coconut milk and add the cashew paste. Stir to combine.
- Simmer for 15-20 minutes or until the vegetables are tender. Adjust seasoning with salt as needed.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
