Creamy Vegetable Korma
The ultimate comfort food, Creamy Vegetable Korma is a rich and creamy dish bursting with flavorful spices and vibrant vegetables. Perfect for an easy weeknight dinner or special occasions, this recipe will leave you craving more. Make it tonight for a delightful, satisfying meal!
Equipment
- Blender
- Grater
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1 tablespoon vegetable oil or ghee
- 1 medium yellow onion chopped
- 3 cloves garlic pressed
- 1 teaspoon fresh grated ginger
- 1 14-ounce diced tomatoes or passata
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ½ teaspoon fennel
- ½ teaspoon chili powder
- 1 14-ounce creamy coconut milk
- 1 tablespoon lemon juice optional
- 1 14-ounce butter beans drained and rinsed
- Fresh cilantro or parsley chopped
- Naan or basmati rice for serving
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft and translucent, followed by the garlic and the ginger.
- Add diced tomatoes and all the spices, and cook for a couple of minutes until the mixture is fragrant.
- Add coconut milk, lemon juice, and a cup of water and simmer for 5 more minutes.
- Remove from heat, and blend the curry until smooth. Return to heat, add butter beans, and cook for 1 more minute.
- Serve with basmati rice or naan bread, garnish with fresh cilantro or parsley.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
- Tip 2: This dish freezes well. Just make sure to cool it completely before transferring to a freezer-safe container.
- Tip 3: Feel free to use any seasonal vegetables you have on hand. Cauliflower, carrots, and peas are excellent additions.
- Tip 4: Don’t forget to sprinkle fresh cilantro or parsley on top for a bright, fresh flavor.
- Tip 5: Serve over fluffy basmati rice that will soak up the delicious sauce, making every bite satisfying.