Easy Veggie Korma Recipe

Dietary Info: Vegetarian & Gluten-Free (see note at end for Vegan option)

Discover how to make a delicious Veggie Korma with a rich and creamy Indian curry sauce! This vegetarian dish is loaded with mixed vegetables simmered in a spiced, coconut-based gravy, offering a perfect balance of flavor and nutrition. Ideal for serving with naan or basmati rice, this Veggie Korma recipe is easy to follow and brings the authentic taste of Indian cuisine to your home. Enjoy a wholesome, satisfying, and flavorful meal that’s perfect for any occasion!

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  - 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. Uncover & 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