Creamy, colorful, and full of spice! This Indian-inspired veggie dish is all about the sauce—it makes any veggie combo taste amazing.
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Indian Vegetable Korma
- Total Time: 40 minutes
- Yield: 4-6 servings
Description
This delicious Indian dish is loaded with a colorful vegetable medley and smothered in a fragrant cream sauce. The best part of this recipe is that you can add whatever vegetable mix you like. The sauce is the star of the show and will make any veggie combination burst with flavor! Serve over warm rice, quinoa, or naan bread.
Ingredients
Units
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Korma
- 1 red bell pepper, seeded and large diced
- 1 green bell pepper, seeded and large diced
- 1 small red onion, diced
- 2 carrots, diced
- 1/2 head cauliflower, chopped
- 1 sweet potato, peeled and cubed
- 1 cup fresh or (thawed) frozen peas
- 1 cup water
- 2 cups unsweetened plant-based milk
- 1/4 cup canned lite coconut milk
- 3 tablespoons tomato paste
- 4 teaspoons cornstarch
- 1 tablespoon curry powder
- 1 tablespoon grated ginger or ginger paste
- 2 teaspoons pure maple syrup (or other liquid sweetener)
- 1 teaspoon garam masala
- 1 teaspoon garlic powder, or 4-5 garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon fennel seeds
- 3/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 3/4-1 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Combine the bell peppers, onion, carrots, cauliflower, sweet potatoes, and water in a large pot. (Do not add the peas at this point in the cooking process; they will be added right before serving.) Cover and simmer over medium heat until the vegetables are tender and the potato softens, 12-14 minutes. If the water evaporates and the vegetables dry out, add a little more water.
- While the veggies are cooking, combine all the sauce ingredients in a blender and blend until smooth and creamy.
- Add the sauce to the pot of vegetables and cook until the sauce is bubbly and thickened. Turn the heat down to low and cook for another 10-15 minutes. Add the peas 5-10 minutes before serving.
Notes
This recipe is easy to customize with any vegetable combination or even chickpeas. Feel free to throw everything into a slow cooker and walk away, allowing the korma to simmer for 4-5 hours on low.
- Prep Time: 15
- Cook Time: 25
- Cuisine: Indian
