Vegetable Korma

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1 15-ounce can coconut milk
• 1 14-ounce can diced tomatoes
• 1 cup frozen peas
• 1 cup cauliflower florets
• 1 cup diced zucchini
• 2 tablespoons almond butter
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Add garlic and ginger, sauté for 1 minute.
3. 3 Stir in cumin, coriander, turmeric, and garam masala, cooking for another minute.
4. 4 Pour in coconut milk and diced tomatoes, stirring to combine.
5. 5 Add cauliflower and zucchini, simmering for 10 minutes.
6. 6 Stir in frozen peas and almond butter, cooking until vegetables are tender.
7. 7 Season with salt to taste and garnish with fresh cilantro before serving.

Nutrition

Tips

• For a richer flavor, toast the spices in the oil for 30 seconds before adding the onion.
• Feel free to swap in your favorite veggies based on what's in season or what you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Pair with a cooling cucumber raita for a refreshing contrast.

FAQ