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Veggie Korma Recipe using Curry Sauce

Veggie Korma Recipe using Curry Sauce

Made with pre-made Indian Curry Sauce and fresh Garam Masala garnish

More Info

We created this short-cut easy Veggie Korma recipe to help our kids who wanted to make an quick meal on busy weeknights

Prep time: 10 mins; Cook time: 15-20 mins; Serves 4-6

INGREDIENTS TO MAKE VEGETABLE KURMA:

  • Steamed veggies (carrots, potatoes, green beans, cauliflower, etc. cut in 1" pieces) - 1.5 LBs
  • Coconut milk - 1/2 cup
  • Unsalted, unseasoned cashews - 10-12
  • Salt (as per taste) - 1 to 1.5 tsp
  • Flavor Temptations Veggie Korma Sauce (includes garam masala spice pack) - 1
  • Chopped cilantro (optional) - 2-3 stems

STEPS TO MAKE VEGGIE KORMA WITH CURRY SAUCE:

  1. Soak Cashews for 1 hour. Grind cashews and coconut milk into a paste.
  2. In a saucepan, combine sauce, cashew-coconut milk paste and salt. Cook covered on medium heat until well blended.
  3. Add veggies, cook covered 8-10 minutes.
  4. Add Garam Masala & simmer, adding little water if sauce is too thick.
  5. Garnish with cilantro and serve hot with rice / naan bread.

SERVING SUGGESTIONS FOR VEGGIE KORMA:

Serve hot over bed of long-grained or naan bread

Vegan

Fully plant-based

Gluten-free

Contains no gluten

Dairy free

Contains no dairy products

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FAQs

Indian spices turmeric powder garam masala cumin seeds curry powder recipe

How authentic is this recipe?

All our recipes are authentic and traditional family recipes passed along by my Mom and family members.

Does the sauce need to be refrigerated or frozen?

The curry sauce is shelf-stable and can be stored at room temperature. It needs to be refrigerated once it is opened.

Why is the Garam Masala spice packet provided separately?

Most Indian sauces in the market add Garam Masala spices into the sauce. Over time, their flavor could deteriorate. Finishing your dish with organic Garam Masala garnish makes the flavors 'pop'.