Vegetables Korma Recipe

Name: Vegetables Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup basmati rice; 2 medium tomatoes, cut into chunks; 1/2 small white onion, cut into chunks; 1 1/2 Tbs. minced fresh ginger; 1 Tbs. vegetable oil; 1/2 tsp. garam masala or curry powder; 1/4 tsp. plus ⅛ tsp. ground cardamom; 2 Tbs. golden raisins; 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.); 1 7-oz. can chickpeas, rinsed and drained ( 3/4 cup), optional; 3 Tbs. fat-free evaporated milk or heavy cream; 1 Tbs. toasted slivered almonds, optional

Servings: persons

1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
1/2 tsp. garam masala or curry powder
1/4 tsp. plus ⅛ tsp. ground cardamom
2 Tbs. golden raisins
2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
1 7-oz. can chickpeas, rinsed and drained ( 3/4 cup), optional
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional

1
Cook rice according to package directions.
2
Puree tomatoes, onion, and ginger to paste in food processor or blender.
3
Heat oil in saucepan over medium heat.
4
Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly.
5
Add tomato puree and raisins.
6
Simmer 2 minutes, or until sauce thickens slightly.
7
Stir in frozen vegetables; chickpeas, if using; and evaporated milk.
8
Season with salt and pepper, if desired.
9
Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender.
10
Serve over rice.
11
Sprinkle with almonds, if using.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup basmati rice, 2 medium tomatoes, cut into chunks, 1/2 small white onion, cut into chunks, 1 1/2 Tbs. minced fresh ginger, and more.

Yes, Vegetables Korma falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetables Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions