Best Vegetable Korma
A rich and creamy best vegetable korma made with coconut milk, tender vegetables, and aromatic spices for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (or 6 hours slow cooker)
- Total Time: 30 minutes (active)
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking, Simmering
- Cuisine: Indian-Inspired
- Diet: Vegan
Ingredients
13.5 oz (1 can) full-fat coconut milk
3 tablespoons curry paste
1 tablespoon fresh ginger, chopped
1 chili, deseeded
3 cloves garlic, minced
1/2 small cauliflower, chopped
1 large bell pepper, sliced
2 small potatoes, chopped
1 tablespoon fresh coriander, chopped
2 cups frozen peas
Instructions
Combine Ingredients:
Add coconut milk, curry paste, ginger, chili, garlic, cauliflower, bell pepper, and potatoes to a slow cooker. Stir well to combine.
Cook:
Cover and cook on low heat for about 6 hours, or until vegetables are tender.
Finish the Dish:
Stir in frozen peas and chopped coriander. Cook for an additional 5 minutes until heated through.
Serve:
Mix well and serve hot.
Notes
Adjust chili based on your spice preference.
Add chickpeas or tofu for extra protein.
Serve with rice, naan, or flatbread.
Can be made on the stovetop by simmering for 25–30 minutes instead.
Find it online: https://allcookedup.com/best-vegetable-korma/