Vegetable Korma

Ingredients

• •3 tablespoons vegetable oil
• •1 large onion, diced
• •2 tablespoons garlic-ginger paste
• •2 teaspoons ground coriander
• •1 teaspoon ground cumin
• •1/2 teaspoon turmeric powder
• •1/2 teaspoon red chili powder
• •1 cup coconut milk
• •1/2 cup plain yogurt
• •2 medium carrots, chopped
• •2 cups cauliflower florets
• •1 cup green peas
• •1 teaspoon salt
• •1/4 cup fresh cilantro, chopped

Directions

1. 1Heat oil in a large pot over medium heat and sauté diced onions until golden brown, about 5 minutes.
2. 2Add garlic-ginger paste and cook for 1 minute until fragrant.
3. 3Stir in coriander, cumin, turmeric, and chili powder, cooking for 1 minute to bloom the spices.
4. 4Add carrots and cauliflower, stirring well to coat with the spice mixture, and cook for 3 minutes.
5. 5Pour in coconut milk and yogurt, stirring to combine, then add salt and bring to a simmer.
6. 6Add green peas and simmer uncovered for 12-15 minutes until vegetables are tender.
7. 7Taste and adjust seasoning as needed, then garnish with fresh cilantro and serve with rice or naan.

💡 Vegetable korma should simmer gently once yogurt or cream is added. A hard boil risks splitting the dairy and dulling the delicate spice base.

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