This Vegetable Korma recipe comes together in just 30 minutes. Made with a combination of fresh and frozen vegetables, simmered in a creamy coconut sauce, this dish will make you feel like you are eating out at an authentic Indian restaurant!
I love Indian food. I love the smells, the spices, and oh the naan…. Yum.
Before we moved back to Oregon from California earlier this year, we lived in a town home community and we had several neighbors who were constantly cooking Indian food. It always smelled SO amazing there. I miss that.
I’m sure this Quick and Easy Vegetable Korma recipe is not at all authentic, but it IS so delicious!
I used to make this recipe from Isa, which is really tasty, but kind of a lot of work. I have been wanting to create a simple and quick version for a long time now, so I finally got busy in the kitchen and did it!
There are so many reasons I love this recipe.
- It’s mildly spiced, so it’s kid-friendly. I know, I know, some of you may have kids who wouldn’t touch this, but give it a try! Serve with some Naan bread for dipping, that might make it more fun! My toddler loves to pick out the carrots and peas and eat them.
- It’s easy and makes for some of the best leftovers.
- It’s oil-free and full of vegetables! To make it lower in fat, use light coconut milk. It just won’t be quite so creamy, but it will still be delicious. For a truly low fat Indian recipe, try my Chickpea and Eggplant Curry.
*The only ingredient you might not be familiar with in the recipe is the garam masala spice. It’s a mix, and I usually get mine at Fred Meyer or Whole Foods in bulk. It’s worth keeping in your pantry for Indian dishes, it provides so much flavor!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
This Vegetable Korma comes together in just 30 minutes and is made with a mixture of fresh and frozen vegetables and a delicious creamy, coconut sauce. Serve with some cooked brown rice, and Indian naan and you'll feel like you're eating at an authentic Indian restaurant!
- 1 pound carrots, peeled and sliced 1/2 inch thick
- 1 1/2 pound red potatoes, chopped in 1 1/2 inch chunks
- 1 pound frozen cauliflower florets
- 14 oz canned diced tomatoes, fire roasted preferred
- 1 onion, quartered
- 1 inch fresh ginger
- 3 cloves garlic
- 14 oz coconut milk, full fat or low fat
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 1 cup frozen peas
- 1-2 teaspoon salt, to taste
- cooked brown rice or farro
- Naan bread, optional
Add the carrots, potatoes and cauliflower to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.
Add the canned fire-roasted tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.
Transfer the puree to a large saucepan, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently.
Now add the coconut milk and spices. Stir to combine.
Add the frozen peas and cook for a minute. Now add the cooked carrots, potatoes and cauliflower. Stir until combined. Add salt to taste.
Serve with cooked brown rice, farro, and naan. Enjoy!
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