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Veg Korma

A creamy, rich Indian dish made with a variety of vegetables and aromatic spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon ginger grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 cup mixed vegetables carrots, peas, bell peppers
  • 1 cup coconut milk
  • 1 tablespoon lemon juice
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or deep skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Once the oil is hot, toss in the cumin seeds and let them sizzle for about 30 seconds.
  3. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  4. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
  5. Sprinkle in the turmeric, coriander powder, and garam masala. Stir well to coat the onions.
  6. Introduce the mixed vegetables to the pot and stir to combine.
  7. Add the coconut milk and bring the mixture to a simmer.
  8. Stir in lemon juice and salt to taste, simmering for another 5 minutes.

Notes

Garnish with fresh cilantro before serving. Best served with naan or steamed rice.