This one pot Veggie Korma Curry is absolutely loaded with veggies like zucchini, bell pepper, cauliflower, carrot and onion and cooked in a flavourful curry based cream sauce dotted with cashews for extra flavour and texture. You can add as little or as much spice as you like and customize to your taste. So good and a favourite around here! Who needs take out when there’s this?
Hey you guys! What’s up? So, we had quite the wind storm around here this past weekend. There were sustained winds of over 100km for about three hours and even reports of winds at 180km!! There were power outages and everything. It was unfortunate, too, because our city was hosting the Canadian men’s curling championship so I’m sure there were lots of visitors to our province; they got the pleasure of experiencing the lovely weather we were having #sarcastic. On a positive note, I guess it makes for quite the little story, right? So, mother nature, where’s spring? I’m done with all this awful weather. What was it like in your neck of the woods? Anyways, onwards and upwards. Let’s talk food. My favourite topic! And I have a super flavourful one for you guys today – Veggie Korma.
Creamy Indian Vegetable Korma
There’s a local Indian restaurant around here that has a vegetable curry with veggies, similar to this recipe. The thing is, when we have gotten the dish in the past, while it is always tasty, sometimes the sauce to veggie ratio is off, ya know? While I do LOVE that sauce (helloooo cream), especially when I use rice to soak it all up, I do want substance, i.e. veggies. And, plus, you know that homemade is always the best.
My suggestion to you with this recipe is that prep in advance. It takes about 30 minutes to cook, and 10 minutes of prep. Everything happens relatively fast when you are cooking it so I would suggest having all your veggies cut and ready to go so that everything moves along swiftly….meaning you get to have this in yo belly faster!
Once all of this was cooked, I garnished with a bunch of cilantro, but if you aren’t a fan, feel free to leave out or use parsley if you want that extra colour or even some chopped green onion. Remember, judgement free zone around here – whatever makes dem taste buds happy!
I served with a seven grain blend, but this would also be lovely with cauliflower mash (see recipe notes below). If you want to make the full meal deal out of this, I suggest serving with naan and yogurt and a lovely side of Easy Indian Creamed Spinach from my friend Karrie from Tasty Ever After. I’ve made that recipe and spinach never tasted so good!
I could seriously face plant in this dish, you guys. And that creamy curry based spicy sauce? Pour it on me. I’ve made this Veggie Korma a bazillion times and it is always a favourite. There’s absolutely no meat in here and, honestly, you are not gonna miss it one peck.
Once you’ve made this recipe, I’m sure you’ll make again and again. So much better than takeout and you get to eat at home in your comfy clothes. Oh, by the way, this is awesome with a nice cold beer…..just sayin’.
Hope you love this Veggie Korma as much as I do, you guys! Let me know if you get to try!
Until next time, take care and chit chat again soon!
P.S. If you missed my last post, Shepherd’s Pie with Guinness Lamb and Horseradish Mash, you can check it out here.
P.P.S. If you think that this Veggie Korma will make your belly happy too, please be sure to hit that little PIN button. Many thanks, you guys! XO
- 1 tbsp coconut oil - or vegetable oil
- 1 onion -sliced
- 3 cloves garlic -minced
- 1 tbsp ginger -minced
- 1 red thai chili pepper -minced (or to taste) or 1 jalapeno
- 1/2 tsp chili flakes -optional
- 1 cup baby potatoes -halved (or quarted depending on size)
- 2 carrots -chopped in 1/4 inch chunks
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1.5 cup vegetable stock
- 3 cups cauliflower florets - about half a head
- 1/2 bell pepper -sliced into strips (colour of your choice)
- 1 cup heavy cream
- 1.25 tsp salt
- 1/2 tsp black pepper
- 3/4 cup cashews
- 1 zucchini -sliced in 1/2 inch pieces & then slices quartered
- Handful cilantro -garnish
- 1 red pencil chili -garnish, sliced, optional
- In a large pot (dutch oven), heat oil on medium low. Add onion and cook for about 5 minutes.
- To onion, add garlic, ginger, chili, potatoes and carrots. Cook 2 minutes. Push onion mixture to one side of pot and add tomato paste and cook about 1 minute. Stir to combine everything. Add curry powder and stock and cook an additional 12-15 minutes (uncovered) until potatoes and carrots are tender and stock roughly reduced by half.
- Add cauliflower, bell peppers, cream, salt, black pepper and cashews. Cover, simmer on low for 10 minutes. Add zucchini and cook 5 minutes more. Finish with cilantro and additional chili (if desired). Enjoy!
To make cauliflower rice, simply place cauliflower florets in a food processor and blitz until it has a 'rice' consistency (i.e. broke down), place in a large microwave safe bowl with a tbsp. of coconut oil and salt to taste ( I use about 1/4 tsp), cover with plastic wrap and cook on high for about 8 minutes. Carefully remove from microwave and uncover (be careful as there will be steam), add in 1/3 cup unsweetened shredded coconut (optional) and stir to combine. Done!