Creamy Vegetable Korma
Creamy Vegetable Korma
This Creamy Vegetable Korma came out of a desire for a traditional dish in South India called “sambar.” To me, sambar is a wonderfully saucy soup made with vegetables and lentils. Sambar is typically ladled over rice or, even more typically, classic lemon rice. This Creamy Vegetable Korma hits a lot of the same notes but swaps the dal (or lentils) and the traditional sambar powder for spices you can easily find at your grocery store.
Why You’ll Love It:
- Works with kitchen staples – I’ve found that I usually have most of the vegetables and spices needed for this korma. When I don’t, usually I just need one additional item OR I can swap one vegetable out for another (frozen peas and carrots vs broccoli).
- Adaptable for different diets – This a wonderfully filling, vegetarian meal. It can easily be made vegan with a swap for almond or coconut milk. It can also be made heartier with the inclusion of shredded chicken or cubed tofu! As always, be sure to build to YOUR taste!
The Process:
We’ll start by dicing up our vegetables – I typically like to use cabbage, onion, carrots, and broccoli.
Next, we start to build our korma in a medium soup pot. Start by sautéing the carrots (which take the longest to soften), followed by the onions, cabbage, and diced tomatoes. Once everything has softened slightly, add in your garlic then cover with water.
Add in your seasonings – turmeric, cayenne, curry powder, and cumin. Be sure to add some but not all of the salt. I’ve found that it varies depending on the vegetables and what they absorb. Add one teaspoon of salt to start and allow the whole mixture to simmer on medium heat for about 15 minutes.
Finally, remove from heat. Give it a minute to cool before adding in the milk. Give it a stir and be sure to taste and adjust the salt one final time before serving over rice.
That’s it! I’ve enjoyed adding cubed tofu – fried tofu or plain (pictured) and both add different, amazing textures to the dish as well!
Pair this korma with my Classic Lemon Rice for your next #MeatlessMonday.
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Creamy Vegetable Korma
Equipment
- 1 Soup Pot
Ingredients
- 3-4 Carrots
- 2-3 cups Chopped Cabbage
- 1 cup Frozen Broccoli
- 2 cups Water
- 3/4 cup 2% Milk
- 3 cloves Fresh Garlic (minced)
- 1 Onion (small)
- 14.5 oz Canned Diced Tomatoes (drained)
- 1 package Tofu OR Paneer (Optional)
- 2 tsp Turmeric Powder
- 1/2 tsp Cayenne
- 1 tsp Curry Powder
- 1 tsp Cumin
- 1 tsp Salt (plus extra to taste)
- Rice (for serving)
Instructions
For the Korma:
- Begin by dicing your vegetables - mainly the carrots and cabbage.
- In a medium soup pot - begin frying carrots, followed by the cabbage, onion, tomatoes, and garlic. Fry everything until the onions are translucent and the carrots are slightly browned.
- Next, add in the seasoning - turmeric, cumin, cayenne, curry powder, and 1 tsp of salt. Then mix everything together. Continue sautéing until fragrant - about 1-2 minutes.
- Add water and bring to a boil. Once everything is boiling, cover and reduce the heat then allow the whole mixture to simmer for about 15 minutes.
- Remove from heat and stir in the milk. Taste and make any adjustments one last time and enjoy!
- Serve in bowls over steamed white rice or lemon rice, and top with tofu or chicken, if desired!
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