Some traditional Indian dishes call for ingredients that can be on the heavy side. I've lightened up this Meatless Monday recipe for vegetable korma by using light coconut milk instead of heavy cream, which still keeps the dish big on flavor.
When you start to stir together the ingredients for this lightened-up vegetable korma, you will have a kitchen filled with fabulous aromas. The seasonings are responsible for most of the big flavor of this Meatless Monday meal.
You will be amazed at the flavors of this dish as well as how filling it is, even without the heavy cream. Not only that, but it is easy to prepare, and you can incorporate just about any veggie you like. For example, instead of using potatoes, I added chunks of butternut squash.
Lightened-up vegetable korma recipe
Vegetable korma can take on whatever vegetables you have on hand or whatever is in season. If you don't have garam masala handy, then you can make your own spice blend using black pepper, cardamom, coriander, cumin, cinnamon and cloves. Experiment to find the flavor you like.
Prep time: 10 minutes | Cook time: 28 minutes | Total time: 38 minutes
- 2 tablespoons olive oil
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1/4 teaspoon fresh minced ginger
- 1 tablespoon tomato paste
- 1/4 cup water
- 1-1/2 teaspoons garam masala
- 1 teaspoon yellow curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups broccoli florets, stems diced
- 12 ounces butternut squash, cut into 1-inch cubes
- 2/3 cup shelled edamame
- 1/2 cup diced red bell pepper, seeds and membrane removed
- 1 (13.5 ounce) can light coconut milk
- 4 cups cooked rice
- Fresh cilantro leaves, as garnish
- To a large sauté pan over medium heat, add the oil. When the oil is hot, add the onion, and cook for a few minutes. Add the garlic and ginger to the pan, and cook for 30 seconds. Add the tomato paste and water (you may need a bit more water later). Stir to combine.
- Add the garam masala, curry powder, turmeric, salt, black and red pepper. Stir to combine. Add the broccoli and butternut squash. Allow to cook for 10 to 12 minutes or until the vegetables are tender. If the liquid evaporates too quickly, then you can add a bit more water a little at a time.
- Add the edamame, red bell pepper and coconut milk to the pan. Whisk to incorporate the coconut milk. Cover, and cook for 10 to 12 minutes.
- Serve over rice, and garnish with cilantro leaves.
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