Name: Vegetable Korma (in 30 Mins)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 oz Chickpeas (canned); 8 oz Mixed Vegetables; 4 oz Green Beans; 4 oz Button Mushrooms; 13.5 oz Full-fat Coconut Cream; 1 Tbsp Coconut Oil; 1 Medium Onion; 3 Cloves Garlic (finely chopped); 2 Tbsp Tomato Paste; 1 tsp Garam Masala; 1 tsp Turmeric; 1 tsp Ground Cumin Seeds; 1 tsp Ground Cloves; 1 tsp Ground Coriander Seeds; 1 tsp Ground Cinnamon; 1 tsp Ground Cardamom

If you’re looking for a rich, creamy, and vibrant dish that’s packed with flavor and ready in just 30 minutes, look no further than this Vegetable Korma! This Indian-inspired dish is a celebration of vegetables, spices, and creamy coconut, making it a perfect choice for a quick weeknight dinner or a special weekend treat. With a medley of mixed vegetables, chickpeas, and aromatic spices, this recipe will transport your taste buds to a world of culinary delight.

What Makes This Recipe Special

This Vegetable Korma is not only quick to prepare, but it also delivers a symphony of flavors in every bite. The combination of coconut cream and spices creates a luscious sauce that clings to the vegetables and chickpeas. The use of canned chickpeas and frozen mixed vegetables means that you can whip up this meal even on your busiest days. Plus, it’s a fantastic way to sneak in a variety of vegetables, making it a nutritious option for everyone at the table.

Ingredient Rundown

14 oz Chickpeas (canned) – A great source of protein and fiber that adds heartiness to the korma.
8 oz Mixed Vegetables – A colorful blend of carrots, green peas, and potatoes that brings texture and flavor.
4 oz Green Beans – Crunchy and vibrant, they add a fresh taste to the dish.
4 oz Button Mushrooms – Earthy and savory, they enhance the umami flavor profile.
13.5 oz Full-fat Coconut Cream – This creamy base adds richness, making the korma indulgent.
1 Tbsp Coconut Oil – Used for sautéing, it complements the coconut flavor.
1 Medium Onion – Sweet and aromatic, it forms the flavorful base of the korma.
3 Cloves Garlic (finely chopped) – Adds a pungent kick to the dish.
2 Tbsp Tomato Paste – Provides acidity and depth to balance the richness of the coconut cream.
1 tsp Garam Masala – A warm spice blend that is quintessential in Indian cooking.
1 tsp Turmeric – Known for its vibrant color and health benefits, it adds an earthy taste.
1 Bay Leaf – Infuses the dish with a subtle aromatic flavor.
1 tsp Ground Cumin Seeds – Adds warmth and depth to the flavor profile.
Salt – To taste, enhancing all the other flavors.
1 tsp Ground Cloves – Adds a fragrant sweetness.
1 tsp Ground Coriander Seeds – Offers a fresh, citrusy note.
1 tsp Ground Cinnamon – Adds a warm sweetness that rounds out the spices.
1 tsp Ground Cardamom – A fragrant spice that elevates the korma’s complexity.

Recommended Tools

Large Skillet or Wok – Ideal for sautéing and simmering the korma.
Wooden Spoon or Spatula – Perfect for mixing ingredients without scratching your cookware.
Measuring Cups and Spoons – Essential for accurate ingredient measurements.
Knife and Cutting Board – For chopping the onion and garlic.

The Method for Vegetable Korma (in 30 Mins)

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Rinse and drain the canned chickpeas, chop the onion and garlic, and have your mixed vegetables ready to go.

Step 2: Sauté the Aromatics

In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the garlic and cook for an additional minute until fragrant.

Step 3: Add the Spices

Next, add the tomato paste, garam masala, turmeric, cumin, ground cloves, ground coriander, ground cinnamon, and ground cardamom to the skillet. Stir the spices into the onion and garlic mixture, allowing them to toast for about 1-2 minutes.

Step 4: Incorporate the Vegetables

Add the mixed vegetables, green beans, and button mushrooms to the skillet. Stir well to coat the vegetables with the spice mixture. Cook for about 3-4 minutes, until the vegetables start to soften.

Step 5: Pour in the Coconut Cream

Pour in the full-fat coconut cream and add the drained chickpeas and bay leaf. Stir everything together, ensuring that the vegetables and chickpeas are well-coated in the creamy sauce.

Step 6: Simmer the Korma

Bring the mixture to a gentle simmer, and season with salt to taste. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Step 7: Serve and Enjoy

Remove the bay leaf and serve your Vegetable Korma hot. It pairs wonderfully with steamed basmati rice, naan, or even quinoa for a wholesome meal. Garnish with fresh cilantro if desired.

Ingredient Flex Options

Chickpeas: You can substitute with other legumes like lentils or kidney beans for a different texture.
Mixed Vegetables: Feel free to use seasonal vegetables or your favorites, like bell peppers or zucchini.
Full-fat Coconut Cream: If you prefer a lighter option, you can use coconut milk instead.
Spices: Adjust the spice levels according to your taste; add more chili powder for heat or omit certain spices if preferred.

Cook’s Commentary

Flavor Balance: For a perfect balance of flavors, adjust the salt and spices to your liking. Remember that the richness of the coconut cream will mellow the spices, so don’t be afraid to taste as you go!
Meal Prep: This korma is great for meal prep. It stores well in the fridge and flavors deepen after a day.
Vegan Option: This recipe is inherently vegan, making it a wonderful option for plant-based eaters.
Kid-Friendly: The creamy sauce and mild spices make this dish appealing to kids, so feel free to add in extra veggies to sneak in more nutrition!

Cooling, Storing & Rewarming

Once your Vegetable Korma has cooled, transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, consider freezing portions in freezer-safe containers, where it can last for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce if necessary.

Ask the Chef

Can I make Vegetable Korma ahead of time?

Absolutely! Vegetable Korma tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to enjoy it.

What can I serve with Vegetable Korma?

This korma pairs beautifully with basmati rice, naan, or roti. You can also serve it with a side of yogurt or a fresh salad to balance the richness.

Is Vegetable Korma spicy?

This recipe is mild, but you can easily adjust the spice levels. Add some chili powder or fresh chili peppers if you prefer a kick!

Can I use fresh vegetables instead of frozen?

Yes! Fresh vegetables can be used, but be sure to adjust cooking times as they may require a bit longer to soften compared to frozen vegetables.

Hungry for More?

If you enjoyed this Vegetable Korma (in 30 Mins), you might want to check out other quick and delicious recipes that make weeknight cooking a breeze! Explore our collection of hearty curries, vibrant salads, and wholesome grain bowls that are designed to satisfy your cravings while keeping your kitchen time to a minimum.

In just 30 minutes, this Vegetable Korma delivers a delightful blend of flavors and textures that will please everyone at the table. Easy to customize and rich in nutrients, it’s a fantastic addition to your recipe repertoire. Whether you’re feeding a family or prepping for a cozy night in, this dish is sure to become a favorite. Enjoy the journey of creating this comforting meal, and don’t forget to share the experience with loved ones!