Are you ready for a flavor explosion in your mouth? I just made the most amazing vegetable korma loaded with tons of veggies and ready in just 30 minutes! I used a bag of frozen veggie mix I found in the freezer, and they all came together beautifully in this creamy korma sauce.
**Ingredients:** 14 oz Chickpeas (canned) 8 oz Mixed vegetables carrots, green peas, potatoes 4 oz Green beans 4 oz Button mushrooms 13.5 oz Full-fat coconut cream (canned) 1 Tbsp Coconut oil 1 Onion (medium) 3 cloves Garlic (finely chopped) 2 Tbsp Tomato paste 1 tsp Garam masala 1 tsp Turmeric 1 Bay leaves ½ tsp Ground cumin seeds ½ tsp Salt ¼ tsp Cloves ground ¼ tsp Ground coriander seeds ¼ tsp Cinnamon ground ¼ tsp Cardamom ground
**Instructions:** Peel and chop the onion and garlic. Drain the canned chickpeas. Heat the frying pan over medium heat and add the coconut oil. Add chopped onions and sauté them for 3-4 minutes. Add chopped garlic and cook for 2 minutes. Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, cumin). Stir well and cook for 2 minutes. Add tomato paste and stir well. Add full-fat coconut milk (canned, shaken). Stir well. Bring it to a boil. Add drained chickpeas, mixed vegetables, green beans and mushrooms. Cover with a lid and cook on medium heat for 10 minutes.
SweetManagement3
What equipment is needed? You reference a frying pan and it also sounds like a pot is needed. Can you elaborate on which ingredients go into which, and when?
2 Comments
Are you ready for a flavor explosion in your mouth? I just made the most amazing vegetable korma loaded with tons of veggies and ready in just 30 minutes! I used a bag of frozen veggie mix I found in the freezer, and they all came together beautifully in this creamy korma sauce.
**Original recipe: Vegetable Korma** ([https://mypureplants.com/vegetable-korma/](https://mypureplants.com/vegetable-korma/))
**Ingredients:**
14 oz Chickpeas (canned)
8 oz Mixed vegetables carrots, green peas, potatoes
4 oz Green beans
4 oz Button mushrooms
13.5 oz Full-fat coconut cream (canned)
1 Tbsp Coconut oil
1 Onion (medium)
3 cloves Garlic (finely chopped)
2 Tbsp Tomato paste
1 tsp Garam masala
1 tsp Turmeric
1 Bay leaves
½ tsp Ground cumin seeds
½ tsp Salt
¼ tsp Cloves ground
¼ tsp Ground coriander seeds
¼ tsp Cinnamon ground
¼ tsp Cardamom ground
**Instructions:**
Peel and chop the onion and garlic.
Drain the canned chickpeas.
Heat the frying pan over medium heat and add the coconut oil. Add chopped onions and sauté them for 3-4 minutes.
Add chopped garlic and cook for 2 minutes.
Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, cumin). Stir well and cook for 2 minutes.
Add tomato paste and stir well.
Add full-fat coconut milk (canned, shaken). Stir well. Bring it to a boil.
Add drained chickpeas, mixed vegetables, green beans and mushrooms. Cover with a lid and cook on medium heat for 10 minutes.
What equipment is needed? You reference a frying pan and it also sounds like a pot is needed. Can you elaborate on which ingredients go into which, and when?