We are officially in December, and it’s getting chillier by the day. During the winters, all that I would crave is warm and comforting yet delicious food. Moreover, if it’s healthy, then nothing like it!
This Indian mixed vegetable korma dish fits perfectly for this weather. It is an aromatic and delicious vegan curry made with mixed vegetables, coconut, and spices. It’s popular in South India and is one of the yummiest side dishes to eat with roti, dosa, and poori.
My favorite main dish to eat the korma with is dosa. I generally stock up the store-bought dosa batter in the refrigerator, which makes it easier for me. Otherwise, the curry tastes equally delicious with homemade poori, idly, and roti/naan too.
How to make vegetable korma?
The vegetables that I have used in this recipe are carrots, string beans, potatoes, green peas, and cauliflower. But you can include other vegetables such as zucchini, French beans, etc., too.
Coming to the preparation, there are two ways:
- Cook the vegetables and the masala separately but parallelly. Then mix them and simmer until everything comes together.
- Cook vegetables together with the masala until it all comes together.
Although the first method is faster, I always prefer the second method. It’s simpler, and when cooked together, the veggies would absorb more flavor of the masala. So here’s the recipe!
Check out other vegetable curry recipes here: Mushroom Capsicum Curry, Gobi Mattar Masala, Aloo Palak
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