Veg korma

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.

5 from 2 votes

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Course: Entrée, Lunch, Main Course

Cuisine: Indian

Keyword: Veg Korma

Prep Time: 15

Cook Time: 37

Servings: servings

Calories: 144kcal

Ingredients

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

Instructions

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!
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