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 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 last 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 all that 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!
What ingredients do I need to make Vegetable Korma?
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. You can also order it on Amazon. It’s worth keeping in your pantry for Indian inspired dishes; it provides so much flavor!
Other ingredients:
- Carrots
- Potatoes
- Cauliflower
- Diced canned tomatoes
- Ginger, Garlic
- Coconut milk
- Curry, Coriander spices
- Frozen Peas
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If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Quick and Easy Vegetable Korma
Ingredients
Vegetables to Boil:
- 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
For the puree:
- 14 oz canned diced tomatoes, fire roasted preferred
- 1 onion, quartered
- 1 inch fresh ginger
- 3 cloves garlic
Other:
- 14 oz coconut milk, full fat or low fat
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon dried coriander
- 1 cup frozen peas
- 1-2 teaspoon salt, to taste
- cooked rice (brown or white)
Instructions
- 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!
Nutrition
