Creamy Veg Korma

Ingredients

Cilantro

1/4 cup, chopped (for garnish)

Salt

1 teaspoon (or to taste)

Turmeric

1/2 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Garam masala

1 teaspoon

Coconut milk

1 can (13.5 oz)

Tomato

1 large, chopped

Green chili

1, slit (adjust for spice preference)

Ginger

1-inch piece, grated

Garlic

3 cloves, minced

Onion

1 large, finely chopped

Mixed vegetables (carrots, peas, bell peppers, etc.)

3 cups, chopped

Vegetable oil

2 tablespoons

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the minced garlic, grated ginger, and slit green chili. Sauté for an additional 2 minutes until fragrant.
3. Add the chopped tomato to the pan and cook until it softens, about 3-4 minutes.
4. Incorporate the mixed vegetables and sauté for 5 minutes, allowing them to absorb the flavors.
5. Sprinkle in the turmeric, cumin, coriander, and garam masala. Add salt to taste and stir well to coat the vegetables with the spices. Cook for another 3 minutes.
6. Pour in the coconut milk, stirring to combine. Cover the pan and let it simmer on low heat for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
7. Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
8. Serve hot with basmati rice or warm naan for a complete meal.