• Kim Campbell

Creamy Indian Vegetable Korma

This delicious and traditional Indian dish is loaded with a colorful vegetable medley and smothered in a creamy fragrant sweet cream sauce. I call it “Indian Comfort Food!”

Indian food often involves a great deal of time and many steps so my goal was to make something quick and easy without sacrificing flavor and healthy ingredients. The best part of this recipe is that you can add whatever vegetable mix you like. The sauce is the “star of the show” and will make any veggie combination burst with flavor!



Prep Time: 15 minutes

Cook Time: 25 minutes

Yields: 4-6 servings


Vegetables:


1 red pepper, large diced

1 green pepper, large diced

1 small red onion, diced

2 carrots, diced

½ head cauliflower, chopped

1 sweet potato, cubed

1 cup fresh or frozen peas

1 cup water (for steaming the vegetables)


Sauce:


½ cup raw cashews

2 cups water

¼ cup lite coconut milk

4 teaspoons cornstarch

1 tablespoon curry powder

1 teaspoon garam masala

¾ teaspoon cumin

1 teaspoon garlic powder (or 4-5 fresh garlic cloves)

1 teaspoon onion powder

¼ teaspoon red pepper flakes

3 tablespoons tomato paste

2 teaspoons pure maple syrup

1 tablespoon ginger paste

¾-1 teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon fennel seeds


Grain:


4 cups cooked brown rice, quinoa, or naan bread


Directions:


1. Add the vegetables and 1 cup of water to a large pot. Cover and simmer the veggies over medium heat until the vegetables are tender and potatoes are beginning to soften, about 12-14 minutes. If the water evaporates and the vegetables begin to dry out, add small amounts of water to the pot.

2. While the veggies are steaming, place the sauce ingredients into a high powered blender and blend until smooth and creamy.

Add the sauce to the pot of steaming vegetables and continue cooking over medium heat until the sauce is bubbly and thickened. Turn the heat to low and allow the sauce/veggie mixture to continue cooking for another 10-15 minutes. Serve over warm rice, quinoa, or naan bread.


Hints: This recipe is easy to use with any vegetable combination (and chickpeas are good to include)! Feel free to throw everything into a crockpot and walk away allowing it to simmer for 4-5 hours. I’ve been known to buy the pre-chopped veggies and make the sauce ahead so dinner is ready any day of the week. Enjoy!

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© 2018 by Kim Campbell