30-Minute Vegetable Korma

Craving Indian food? If so, give this 30-Minute Vegetable Korma a try. This dish is loaded full of vegetables, filled with warm spices, and smothered in a delicious coconut milk sauce that is bursting with flavor. Pair this korma with a bed of rice and ring that dinner bell!

This 30-Minute Vegetable Korma recipe is… 

• Dairy-free
• Gluten-free
• Vegetable loaded
• Indian inspired
• Creamy
• Quick and easy

How to Make 30-Minute Vegetable Korma

Recipe

Ingredients

• 2 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp curry powder
• 1 tsp turmeric
• ½ tsp coriander
• ½ tsp salt
• 1 can coconut milk
• ½ cup vegetable broth
• 1 carrot sliced
• 1 crown broccoli cut into florets
• 1 large potato washed and cut into ½” cubes
• 1 cup frozen peas
• ¼ cup sliced almonds

Instructions

• In a large saute pan, heat oil over medium heat.
  
• Then add onion and garlic and cook, stirring frequently, for 3–4 minutes or until onion turns translucent.
• Add the tomato paste, garam masala, curry powder, turmeric, coriander, and salt, and stir until completely combined.
  
• Stir in the coconut milk and vegetable broth, and bring to a simmer.
  
• Add the carrots, broccoli, potato, and peas.
  
• Cook 20 minutes or until veggies are tender.
  
• Top with sliced almonds, and serve warm over rice or with naan.
  

Nutrition