My favorite part is that I can easily make a double or triple batch of this recipe, then freeze the leftovers in zipper-close bags or freezer safe mason jars. It is also one of the most popular Indian vegetarian recipes on this website! I can honestly say that this homemade vegetarian korma is every bit as tasty as the one served at my favorite Indian buffet restaurant here in town. I loved that recipe, but since I haven’t eaten meat in almost a year, I knew that I needed a meatless version for emergency veggie korma cravings. Which is why this veg korma recipe is my new bff.Ī few years back I shared my recipe for Indian Chicken Korma, and it’s still one of the most popular recipes on the blog. I mean, it’s also a ton of other dishes from all over the world, but when the weather gets icky I just crave warm, spiced Indian food.
Perhaps November makes you think of classic comfort foods like mashed potatoes, stew, and meatloaf.įor me, comfort food is mulligatawny soup, sweet potato curry, and homemade naan. I hope you guys love Indian food as much as I do, because this Creamy Indian Vegetable Korma is recipe #3 out of 6 (count ’em, SIX!) Indian recipes that I’m sharing - all in a row! Make sure you have plenty of naan to dip in the creamy coconut sauce! This delectable Indian Vegetable Korma recipe is loaded with potatoes, tomatoes, carrots, peas, and green beans.
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