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Creamy Vegetable Korma Recipe (Easy Authentic Veg Kurma)

Creamy Vegetable Korma

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 tbsp Vegetable oil or coconut oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 1 tbsp Yellow curry powder
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1 cup Coconut milk canned, full-fat
  • 1 cup Vegetable broth
  • 1 cup Potatoes peeled and diced
  • 1 cup Carrots diced
  • 1 cup Cauliflower florets bite-sized
  • 1/2 cup Green peas frozen or fresh
  • 2 cups Cooked white rice for serving
  • 1/4 cup Slivered almonds for garnish
  • 2 tbsp Fresh cilantro chopped, for garnish

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened.
  • Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.
  • Add the yellow curry powder, garam masala, and turmeric powder. Stir continuously for 30 seconds to toast the spices.
  • Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
  • Add the diced potatoes, diced carrots, and cauliflower florets to the pot. Cover and cook for 15 to 20 minutes, or until the vegetables are fork-tender.
  • Stir in the green peas and cook for an additional 2 minutes until heated through.
  • Serve the warm vegetable korma over the cooked white rice, garnished with slivered almonds and fresh chopped cilantro.