Vegetable korma is a classic Indian dish you will find on the menu in just about any Indian restaurant. Now you can make this popular dish right in your own kitchen with a fraction of the calories + cost. PLUS this recipe for Easy Vegetable Korma is vegan + gluten free + ready in under 30 minutes. You can customize this with any frozen vegetables you have and add tofu or seitan or tempeh!
Tara’s Tips For Perfect Vegetable Korma:
- If you are not vegetarian …. you can substitute cream or dairy milk in place of the coconut milk.
- Optional add-ins: Cubed Tofu, Seitan, Tempeh, Shelled Edamame PLUS any frozen vegetables you love!
- This recipe makes a lot! So, you can eat it a few days in a row, pack it in small glass containers for meal prep, or freeze leftovers in single serve containers.
- What do I do with leftovers? I make this easy vegetable korma as a base and freeze it in 2 cup servings to send home with the MVF college kids. They then reheat the korma base, add in a bag of frozen vegetables + tofu or crumbled tempeh or even some Gardein chick’n strips and they have a complete meal.
- Serve with basmati or brown rice, roti, naan, or chapati.
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Easy Vegetable Korma (Vegan + Gluten Free!)
This Easy Vegetable Korma is vegan + gluten free + ready in 20 minutes. Your favorite restaurant-style korma with a fraction of the calories + cost! Perfect for meal-prep or freeze the leftovers!
Ingredients
- 2 onions coarsely chopped
- 2 tsp salt
- 3 garlic cloves finely chopped
- 1/2 inch fresh ginger peeled and finely chopped
- 2 cups diced tomatoes
- 2 cups water
- 1 tsp turmeric
- 1 tsp cumin
- 2 tsp garam masala
- 1/4-1/2 tsp red chili pepper powder
- 3 tbsp coconut cream (unsweetened or take 3 tbsp of the thick part of the coconut milk after opening the can without shaking. Can substitute dairy milk or cream here if not vegan)
Directions
- Step 1 1. Place onions in a non-stick pan, sprinkle with 2 tsp salt, saute for 3 minutes or until translucent. If your onions stick to the pan, add a tablespoon of water at a time.
- Step 2 2. Add ginger and garlic, saute an additional 1 minute adding water again as needed to prevent sticking one tbsp at a time.
- Step 3 3. Next, add tomatoes, cover your pan, cook for 1 minutes stirring occasionally.
- Step 4 4. Add 2 cups of water, stir to fully combine. Transfer mixture to blender and blend until smooth.
- Step 5 5. Transfer blended mixture back to your pan and add turmeric, cumin, garam masala, red pepper and coconut cream (or milk/dairy cream if not vegan). Gently stir until fully combined. Test salt and spice level and adjust as needed.
- Step 6 6. Add your veggies, stir, cover, and cook over medium-low for 10 minutes stirring intermittently.
- Step 7 7. During the last 2-3 minutes if you are using – add tofu squares or vegan chick’n pieces.
- Step 8 8. Serve with rice or naan or roti.
- Step 9 9. Freeze leftovers in individual containers for up to 3 months or refrigerator for 5 days.
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