Craving Indian food? If so, give this 30-Minute Vegetable Korma a try. This dish is loaded full of vegetables, filled with warm spices, and smothered in a delicious coconut milk sauce that is bursting with flavor. Pair this korma with a bed of rice and ring that dinner bell!
This 30-Minute Vegetable Korma recipe is…
- Dairy-free
- Gluten-free
- Vegetable loaded
- Indian inspired
- Creamy
- Quick and easy
How to Make 30-Minute Vegetable Korma
- Heat oil in a saucepan over medium heat.
- Add the onion and garlic, stirring often, for 3-4 minutes.
- Next add in the spices, tomato paste, and garam masala. Stir to combine.
- Stir in the broth and coconut milk. Bring the mixture to a simmer.
- Toss in all the vegetables and cook until veggies are tender.
- Top the dish with sliced almonds and serve over a bed of rice or naan bread.
Helpful Tips for Making 30-Minute Vegetable Korma
Allow Time to Simmer
Allowing time for your mixture to simmer and soften up the vegetables will also allow all the spices to work and blend together. Don’t rush the process or you will find your dish will be lacking in flavor.
Vegetables
Make sure to slice up your vegetables into bite-size pieces. Also aim to cut the vegetables into similarly sized pieces. This will help all of your vegetables to cook up evenly.
Soaking Up Sauce
I love serving my korma over a bed of rice so the rice soaks up all the creamy sauce! If you don’t want to use a classic rice, try quinoa or even cauliflower rice.
Variations to 30-Minute Vegetable Korma
Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp turmeric
- ½ tsp coriander
- ½ tsp salt
- 1 can coconut milk
- ½ cup vegetable broth
- 1 carrot sliced
- 1 crown broccoli cut into florets
- 1 large potato washed and cut into ½” cubes
- 1 cup frozen peas
- ¼ cup sliced almonds
Instructions
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In a large saute pan, heat oil over medium heat.
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Then add onion and garlic and cook, stirring frequently, for 3–4 minutes or until onion turns translucent.
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Add the tomato paste, garam masala, curry powder, turmeric, coriander, and salt, and stir until completely combined.
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Stir in the coconut milk and vegetable broth, and bring to a simmer.
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Add the carrots, broccoli, potato, and peas.
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Cook 20 minutes or until veggies are tender.
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Top with sliced almonds, and serve warm over rice or with naan.
