Creamy Vegetable Korma with Naan (GF/V)

This creamy, vegetable korma is a comforting, crowd-pleasing dish that can be adapted to gluten-free and vegetarian diets. It’s also easy to customize with your favorite vegetables and proteins, making it a versatile go-to for weeknight dinners. Whether served with gluten-free naan or rice, this vegetable korma will satisfy everyone!

Looking for a flavorful, versatile dish that’s both gluten-free and vegetarian-friendly? This Creamy Vegetable Korma with Naan is your answer! Perfect for family dinners, this mild curry can be tailored to suit everyone’s tastes by mixing and matching vegetables, and also adding your choice of protein. You can also prepare this recipe in bulk to guarantee leftovers or freeze extras for a stress-free, delicious weeknight dinner. 

Why You’ll Love This Creamy Vegetable Korma

1. Customizable: Swap in your favorite vegetables or add proteins like chickpeas, chicken, or tofu to make it your own.
2. Make-Ahead Friendly: Prep the ingredients beforehand or make a large batch to freeze for later.
3. Dietary Flexibility: Naturally gluten-free and vegetarian, this dish can easily be adapted to suit other dietary needs and preferences

Tips for Success

• Prep Ahead: Dice the onion, chop the cauliflower, and slice the zucchini ahead of time for an even quicker dinner.
• Vegetable Variety: Don’t hesitate to swap out the vegetables. Broccoli, carrots, or patty pan squash all work wonderfully in this dish.
• Adjust to Taste: If you like more heat, add a dash of hot sauce or a sprinkle of chili flakes to the final dish.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days if made with chicken, or up to 5 days if vegetarian. Reheat gently on the stove or in the microwave until warmed through.

More Delicious Curry Recipes

• Pumpkin Curry, Garlic Callaloo and Watermelon Salsa with Roti
• How to make Mouth-Watering Thai Red Curry Paste

Creamy, Vegetable Korma with Naan (GF / V)

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Korma is a creamy, slightly sweet curry that’s a crowd-pleaser and can be customized to what you have in the kitchen and your family’s palates. This is a great recipe to make in bulk and freeze for easy, weeknight dinners.

• Author: Emma Frisch
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 8–10 servings 1x

Ingredients

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• 2 Tbsp unsalted butter (or coconut oil)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• Fresh ginger, 1 inch peeled and grated
• 3 tsp curry powder
• 1 tsp garam masala
• 2 tsp Kosher salt
• 1 can full-fat coconut milk
• One 26.46 oz (750g) box strained tomato
• 1 cauliflower, cut into small florets
• 3 zucchini, sliced into 1 cm-wide half circles
• 1 Tbsp dark brown sugar (or coconut sugar or honey)
• 3 Tbsp almond butter

Optional Protein Add-Ons

• 1 cup frozen peas
• One 14-oz can chickpeas, drained and rinsed
• Shredded rotisserie chicken
• Cubed extra firm tofu

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Instructions

1. In a large 12-inch cast iron skillet or sauté pan, melt the butter over medium heat.
2. When the butter begins to bubble, add the onions and sauté until tender and slightly browned, about 5 minutes. 
3. Add the garlic, ginger, curry powder, garam masala, and salt. Stir briefly to distribute and toast spices, then stir in the coconut milk and tomato puree.
4. Add the cauliflower and simmer for about five minutes. 
5. Add the zucchini and continue simmering for about 20 minutes until the cauliflower is tender and the liquid is reduced to a thicker consistency. 
6. Stir in the almond butter and brown sugar until incorporated. 
7. Finally, if desired, add the frozen peas, chickpeas, or shredded chicken and sauté about 5 minutes.  
8. Serve warm in a bowl, with slices of naan. 
9. Refrigerate leftovers in an airtight container for up to 3 days if made with chicken, or up to 5 days.

Notes

 Prep ahead: 

• Dice the onion and refrigerate in an airtight container for up to 3 days.
• Wash and chop the cauliflower and zucchini, and refrigerate in separate airtight containers for up to 3 days.

Component cooking: Even the pickiest eaters tend to like this sauce with their favorite veg, served with naan or rice. However, you can steam a portion of vegetables separately, served alongside protein simply dressed with salt and butter or olive oil.

 Shortcuts: By pre-cut, pre-washed fresh or frozen veg. If using frozen veg, allow for a bit extra cooking time to reduce the sauce. Substitute fresh ginger for 2 teaspoons ground ginger, but it will give it a slightly different flavor. 

 Trades & Add-Ons: 

• Tomato puree: My favorite brand for flavor and quality is Pomi. To use fresh tomatoes, add 4-5 medium tomatoes to a high-powered blender and whiz until liquidated. Add to the pan and allow for a extra cooking time to reduce sauce.
• Veg: Swap zucchini for patty pan squash, potatoes and/or carrots, cauliflower for broccoli, and add green beans. If you find there isn’t enough sauce because you’ve added to many vegetables, add extra water or coconut milk. 
• Gluten-free: Swap the naan for a GF variety or rice.

Flavor boosters: Add hot sauce, a dollop of plain yogurt, a squeeze of lime – or all three.

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