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A bowl of creamy korma and cubed tofu.

Creamy Vegetable Korma

A creamy, Indian vegetable korma
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 people

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!
Keyword cabbage, Carrots, korma, Vegetarian