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30-Minute Vegetable Korma
This 30-Minute Vegetable Korma is loaded full of vegetables, filled with warm spices, and smothered in a delicious coconut milk sauce.
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Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Course:
Main Course
Cuisine:
American, Indian
Diet:
Gluten Free, Vegan
Keyword:
vegetable korma
Servings:
4
servings
Calories:
442
kcal
Author:
Oh My Veggies
Ingredients
2
tbsp
olive oil
1
onion
diced
2
cloves
garlic
minced
2
tbsp
tomato paste
2
tsp
garam masala
1
tsp
curry powder
1
tsp
turmeric
½
tsp
coriander
½
tsp
salt
1
can
coconut milk
½
cup
vegetable broth
1
carrot
sliced
1
crown
broccoli
cut into florets
1
large potato
washed and cut into ½” cubes
1
cup
frozen peas
¼
cup
sliced almonds
US Customary
-
Metric
Instructions
In a large saute pan, heat oil over medium heat.
Then add onion and garlic and cook, stirring frequently, for 3–4 minutes or until onion turns translucent.
Add the tomato paste, garam masala, curry powder, turmeric, coriander, and salt, and stir until completely combined.
Stir in the coconut milk and vegetable broth, and bring to a simmer.
Add the carrots, broccoli, potato, and peas.
Cook 20 minutes or until veggies are tender.
Top with sliced almonds, and serve warm over rice or with naan.
Notes
This vegetable korma is delicious served with basmati rice or naan bread.
Nutrition
Calories:
442
kcal
Carbohydrates:
28
g
Protein:
9
g
Fat:
35
g
Saturated Fat:
20
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
11
g
Trans Fat:
1
g
Sodium:
502
mg
Potassium:
832
mg
Fiber:
7
g
Sugar:
6
g
Vitamin A:
3034
IU
Vitamin C:
34
mg
Calcium:
93
mg
Iron:
5
mg
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, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!