Vegetable Korma Curry

Name: Vegetable Korma Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups mixed vegetables (carrots, peas, bell peppers, cauliflower); 1 can coconut milk; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons vegetable oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; 0.5 teaspoon turmeric powder; 1 teaspoon salt; 0.25 cups fresh cilantro, chopped

A rich and aromatic Indian curry made with assorted vegetables and a creamy sauce.

15m

Prep Time

30m

Cook Time

Servings

Medium

Difficulty

Ingredients

3 cups mixed vegetables (carrots, peas, bell peppers, cauliflower)
1 can coconut milk
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
0.5 teaspoon turmeric powder
1 teaspoon salt
0.25 cups fresh cilantro, chopped

Instructions

Nutritional Information

Per serving

320

Calories

Protein

20g

Fat

Fiber

600mg

Sodium

vegetarianspicycomfort food

Heat vegetable oil in a large pot over medium heat.

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Add chopped onions and sauté until they turn golden brown.

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Stir in minced garlic and grated ginger; cook for another minute until fragrant.

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Add ground cumin, ground coriander, garam masala, turmeric powder, and salt; stir well and cook for 2 minutes to release flavors.

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Add the mixed vegetables and stir to coat them with the spices.

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Pour in the coconut milk, bring to a simmer, then reduce heat and cover the pot.

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Cook for 15-20 minutes until vegetables are tender, stirring occasionally.

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Remove from heat and garnish with fresh cilantro before serving.