Vegetable Korma
A classic Indian dish, vegetable korma is a creamy, flavorful curry that is perfect for a weeknight meal. This recipe uses a variety of vegetables, including cauliflower, broccoli, carrots, and spinach, and is simmered in a coconut milk-based sauce. The result is a dish that is both healthy and satisfying.
Vegetable korma is a dish that has been enjoyed in India for centuries. It is believed to have originated in the Mughal Empire, where it was served as a main course at feasts and celebrations. The dish is typically made with a variety of vegetables, including cauliflower, broccoli, carrots, and potatoes, and is simmered in a creamy sauce made with coconut milk, yogurt, and spices. Vegetable korma is a popular dish in many parts of the world today, and is often served with rice or naan bread.
Vegetable Korma Vegetable Korma Vegetable Korma Vegetable Korma
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Vegetable oil (for cooking)
  • Onion, finely chopped
  • Red pepper, finely chopped
  • Cauliflower, cut into florets
  • Broccoli, cut into florets
  • Carrot, diced
  • Spinach, chopped
  • Coconut milk
Instructions
  1. Heat the oil in a pan and sauté the onion until softened.
  2. Add the red pepper, cauliflower, broccoli, and carrot and cook until softened.
  3. Pour in the coconut milk and simmer for 10 minutes.
  4. Add the spinach and cook for 2 minutes, or until wilted.
  5. Season with salt and pepper to taste.
  6. Serve immediately with rice or naan bread.
Why It Works
  • The use of a variety of vegetables gives this dish a well-rounded flavor and texture.
  • The coconut milk-based sauce is creamy and flavorful, and helps to keep the vegetables moist.
  • The spices used in this dish give it a warm and inviting aroma and flavor.