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Homemade Vegetable Korma (in 30 Mins) photo

Vegetable Korma (in 30 Mins)

This Vegetable Korma is a quick, creamy delight packed with vibrant flavors and nutritious veggies!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Korma:
  • 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

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

The Method for Vegetable Korma:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • For a different texture, substitute chickpeas with other legumes like lentils or kidney beans.
  • Feel free to use seasonal vegetables or your favorites, like bell peppers or zucchini.
  • If you prefer a lighter option, you can use coconut milk instead of full-fat coconut cream.