Vegetable Korma (Creamy Mixed Veg)

Ingredients

• 2 cups Mixed vegetables (cauliflower florets, carrots, peas, bell pepper)
• 1/2 cup Plain yogurt (unsweetened)
• 1/2 cup Coconut milk (full-fat)
• 1 medium Onion
• 2 cloves Garlic
• 1 tbsp Ginger
• 2 tsp Korma spice blend (ground cumin, ground coriander, turmeric, garam masala)
• 1/2 tsp Garam masala(optional)
• 2 tbsp Ground cashews or cashew butter(optional)
• 2 tbsp Cilantro (chopped)(optional)
• 1 tbsp Olive oil or neutral oil
• 1/2 tsp Salt
• 1 tbsp Lemon juice(optional)
• 1/4 cup Water(optional)

Instructions

1. 1

   Prep (15 minutes): Chop the onion, mince the garlic, grate the ginger, and measure the yogurt and coconut milk. Cut vegetables into bite-size pieces.

2. 2

   Cook aromatics (about 5 minutes): Heat oil in a pan over medium heat. Sauté onion until soft and lightly golden, then add garlic and ginger and cook for 1 minute.

3. 3

   Toast and build the sauce (about 5 minutes): Stir in the korma spice blend (and garam masala if using) and cook for 30–60 seconds until fragrant. Add cashew butter/cashews if using and stir to combine.

4. 4

   Simmer vegetables (about 15 minutes): Add mixed vegetables and salt. Pour in coconut milk and a splash of water if needed. Cover and simmer until vegetables are tender.

5. 5

   Finish creamy (about 5 minutes): Reduce heat to low. Stir yogurt in slowly (off direct high heat) and simmer gently until the sauce is creamy and coats the vegetables. Stir in lemon juice if using and garnish with cilantro.