This Veg Korma is made with peas, cauliflower, eggplant, capsicums, carrots, and potatoes for a healthy and tasty dinner. This dish just takes 30 mins to make and is naturally vegan and gluten-free.
One of the favorite curries in my family is this veggie korma. It’s full of rich, fragrant flavors and is among the milder curries, making it ideal for the entire family! Though it takes a little more time than many of my other curries, this one is really worth the effort. The end result is a flavorful, creamy curry with intense flavor.
Curries are one of my favorite foods to cook and eat, so I make them frequently. Additionally, they are perfect for leftovers and are fantastic for adding vegetables. There are many curry recipes on my blog, including the widely popular Coconut Chickpea Curry, my simple and fast Aloo Gobi Masala (Potato Cauliflower Curry), and my hearty and spicily flavorful Tofu Curry With Cauliflower.
What Is Korma?
The aromatic meal known as korma, also known as kurma, is a favorite both in India and Central Asia. Mughlai cuisine is renowned for its Korma.
The basic gravy or sauce differs depending on the country from which the Korma dish originated. Northern and Central Indian cuisine uses korma sauce as a base sauce that comprises curd (yogurt), stock (or water), cream, spices (including nuts and seeds), onions (and sometimes meat), and vegetables.
Why You Will Love This Veg Korma Recipe?
- In my recipe, coconut yogurt is used. This imparts a little sweetness and coconut flavor to the korma. Moreover, it turns out the vegan version!
- Additionally, this dish is brimming with fresh vegetables. It is an appetizing method to encourage your children and family to eat more vegetables.
- My recipe for korma is a basic korma that uses ingredients that are readily available and is also quite light.
- Korma is a spicy flavorful fragrant curry.
- It is very easy to make in one pot.
- Mix veggies: The veggies that go well with veg korma are cauliflower, eggplant, carrot, capsicums, potato, and peas. If you don’t have one, you can omit any of these.
- Onion: This is a staple curry ingredient. The flavor of the curry is added by sautéing onions.
- Yogurt: Yogurt is another important ingredient in this recipe. I have used coconut yogurt for this korma.
- Cumin: The addition of cumin seeds adds a touch of warmth and earthiness to the dish.
- Cardamom: One of the most important spices in India is cardamom. Its unique flavor and aroma have given it the title of “queen of spices.”
- Bay leaf: Please avoid adding a very old bay leaf, since it can impart a bitter flavor to the dish. If you don’t have fresh stock, you can skip it. Curry leaves can also be used if you have any.
- Salt: I used pink salt.
- All spice powder: The perfect blend of all the dry spices, adds heaps of flavor and aroma to the dish.
- Red chili/ cayenne pepper: My personal favorite ingredient! Add the perfect heat! You may replace it with paprika.
- Turmeric: Gives a hearty flavor and that distinctive yellow color.
- Oil: I used coconut oil for making curry. Coconut oil is preferred because of its many health advantages. In the absence of coconut oil, you can substitute olive or avocado oil.
How To Make Veg Korma?
Cut all the veggies in the desired shape. Heat some oil in a pan and caramelize the onion and set aside. Blend the fried onions with yogurt and prepare a curry base.
In the same pan, fry cumin seeds, bay leaf, and cardamom. Add in veggies and fry for 2-3 minutes. Stir in the prepared curry base along with spices to the veggies and let it cook. Add a little water and cover. Cook on low flame until veggies are done.
How To Serve with Veg Korma?
Veg korma is a fantastic sauce or gravy. Serve it with aromatic rice like steamed basmati, jeera, or jasmine rice, and the grains will absorb much of the flavor.
Serve with some gluten-free naan bread. Naan is another well-liked method to serve vegetable korma. The naan is perfect for sopping up the sauce or scraping the plate clean afterward.
Storing, Freezing, And Reheating
Refrigerator: Place any leftovers in an air-tight container and keep them there for up to five days. Reheat in the microwave or a pan on the stove.
Freezer: The Veg Korma can be frozen for up to 2 months if you allow it to cool completely before transferring it to an airtight container. Let the korma defrost on the counter, then reheat over an open flame or in a microwave.
Pro Tips And Tricks To Make The Best Veg Korma Recipe Ever
Check out these simple techniques and tricks when you’re ready to advance your korma-making abilities:
- To start the dish off properly, it is crucial to cooking the onions for a longer time in the beginning. They completely lose their astringent properties when cooked slowly over low heat. They’ll get fully caramelized, soft, and sweet. By being prepared in this manner, they will also give your korma a richer flavor.
- Spices should only be cooked for one minute, so take care not to burn them. The curry will be ruined if they burn.
- To ensure that the veggies in the curry are properly cooked, use a skillet with a lid that fits tightly.
- Stir frequently. To prevent the sauce from burning and sticking to the pan bottom, you must check on this dish frequently and stir it frequently.
- If you’re giving this korma to kids, I recommend taking the cardamom pods out before you do so because most kids won’t enjoy the smell of surprise!
- Use coconut yogurt for the greatest taste and consistency. The flavor and texture will also vary when using different kinds of milk or creams instead of yogurt.
- Use fresh vegetables rather than frozen ones. When you cook them, they taste more vibrant and become less mushy.
Frequently Asked Questions
How Long Will This Last In The Fridge?
This curry tastes even better on the second day, just like all delicious curries. In the fridge, it can keep for up to five days. I normally reheat it on the stove; you might need to add a little more water to the sauce to loosen it up.
What Is Korma Sauce Made Of?
This korma sauce consists of these ingredients: onions, garam masala, red chili, cumin, cardamom, bay leaf, and yogurt. This korma curry’s basic base is made up of just these simple ingredients in total.
What Vegetables Can I Add To The Veg Korma?
Almost any type of vegetable can be added to the korma. We only use vegetables that we enjoy, but you are welcome to substitute any of your preferred vegetables, including green beans, mushrooms, zucchini, baby corn, and peppers.
Only be aware that some vegetables, especially those that release a lot more water when cooked, may alter the sauce’s consistency. Otherwise, you can use or exclude as many vegetables as you choose.
Can I Add Frozen Vegetable To This Veg Korma Recipe?
I strongly discourage utilizing frozen vegetables. First and foremost, they do not taste as fresh. Second, when cooked, they frequently become mushier or softer in texture.
You may find fresh, chopped vegetables in the produce area of your local supermarket if you want to avoid having to chop them yourself.
How Is Korma Different From Curry?
Korma is a curry-type dish distinguished by its mild spices and rich cashew-based sauce. Other Indian dishes frequently lack creaminess and have richer, more assertive flavors.
What Can I Use Instead Of Coconut Yogurt?
Instead of vegan coconut yogurt, coconut milk will work fantastically. You can use almond milk in place of vegan coconut yogurt if you’re not vegan.
Can I Make This Ahead?
You can make the entire dish one or two days in advance, store it in the refrigerator covered, and reheat it following the same method described earlier. If you’d like, you can already cut the vegetables the day before.
Can I Freeze This?
Yes! Curry freezes exceptionally well. The entire dish can be frozen in freezer bags. I usually put these in individual containers and freeze them. This comes in handy on busy days when everyone eats dinner at different times. The night before using it, I put this in the refrigerator to defrost, then I reheat it over the stove. To loosen it up, though, you might need a little water/broth.
Friends, let me know if you prepare this delicious Veg Korma! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me!
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- Categories: Gluten-Free, Vegan
- Courses: Entrée, Lunch, Main Course
- Cuisine: Indian
- Energy: 56 kcal / 234 kJ
- Fat: 1.5 g
- Protein: 2.3 g
- Carbs: 8.9 g
- Preparation: 15 min
- Cooking: 40 min
- Ready in: 55 min
- For: 4 servings
- 2 cups mixed veggies (cauliflower, eggplant, bell pepper, carrot, potato, peas)
- 1 tablespoon avocado oil
- 1 medium onion, thinly sliced
- 1 cup unsweetened non-dairy yogurt
- 1 teaspoon cumin
- 1 cardamom pod
- 1 bay leaf
- 1 teaspoon garam masala
- ½ teaspoon red chili or ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 1 teaspoon salt
- Cut all the veggies into bite-sized pieces.
- Heat some oil in a pan over medium-high heat. Add onion and saute for 10 minutes until caramelized. Set aside.
- Blend the fried onions with yogurt to prepare a curry base.
- In the same pan, fry cumin seeds, bay leaf, and cardamom for a few seconds until fragrant.
- Add in the veggies and fry for 3 minutes.
- Add the prepared curry base along with spices like salt, garam masala, red chili powder or cayenne pepper, and turmeric to the veggies and let it cook for around 15-20 minutes or until the veggies are tender and the gravy thickens.
- Taste and adjust the seasoning if needed.
- Garnish with some fresh cilantro and serve hot with rice or naan bread.
- Enjoy your delicious and healthy Veg Korma!
Thank you for showing how to make and serve vega korma