Creamy Coconut Vegetable Korma Recipe

About this recipe

Creamy Coconut Vegetable Korma is a flavorful Indian dish perfect for a comforting dinner after a busy day. This rich and aromatic curry features tender above-ground vegetables simmered in a velvety coconut-based gravy, infused with a blend of warm spices like cumin, coriander, and turmeric. Whether you're embracing traditional flavors or exploring new culinary experiences, this dish provides a delightful balance of creaminess and spice, making it ideal for a relaxed evening meal. Serve it with steamed rice or soft naan bread for a complete and satisfying dinner that feels indulgent yet wholesome.

Ingredients

• 1 head Cauliflower
• 250 g French Beans
• 500 g Capsicum Green
• - Frozen Peas
• 200Ml Kara Coconut Milk Classic (200ml)
• 100G Oleo
• 100 g Jeera
• - Coriander Powder
• 20 g Turmeric Powder
• 100 g Red Chili Powder
• 50g Everest Garam Masala
• 50 g Asafoetida Powder
• 100 g Kaju Kani
• 400G Safa Tomato Paste (400g)
• 100 g Salt

Instructions

1. 1. Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and asafoetida, allowing them to sizzle and release their aroma for about 30 seconds.
2. 2. Add the cauliflower florets, green beans, bell peppers, and peas to the pan. Stir well and sauté for 5-7 minutes until slightly softened.
3. 3. Mix in the tomato paste, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 2-3 minutes, stirring to coat the vegetables evenly with the spices.
4. 4. Pour in the coconut milk and add the cashews. Stir well and reduce the heat to low. Let the korma simmer for 15-20 minutes, stirring occasionally, until the vegetables are cooked through and the sauce thickens.
5. 5. Season with salt and adjust spices if needed. Simmer for an additional 2 minutes to fully incorporate the flavors.
6. 6. Serve the creamy coconut vegetable korma hot with steamed rice or naan bread.