Creamy, Vegetable Korma with Naan (GF / V)
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.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings 1x
Ingredients
- 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
Instructions
- In a large 12-inch cast iron skillet or sauté pan, melt the butter over medium heat.
- When the butter begins to bubble, add the onions and sauté until tender and slightly browned, about 5 minutes.
- 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.
- Add the cauliflower and simmer for about five minutes.
- Add the zucchini and continue simmering for about 20 minutes until the cauliflower is tender and the liquid is reduced to a thicker consistency.
- Stir in the almond butter and brown sugar until incorporated.
- Finally, if desired, add the frozen peas, chickpeas, or shredded chicken and sauté about 5 minutes.
- Serve warm in a bowl, with slices of naan.
- 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.
Find it online: https://emmafrisch.com/creamy-vegetable-korma/
