This is a sponsored post written by me on behalf of Patak’s®. All opinions are 100% mine.
Vegetable Korma over Basmati rice is an easy meal that brings the authentic tastes of India to your kitchen with this simple and savory recipe. Patak’s®, Quick & Easy, Indian Food takes you on a dinner adventure in your own home.
Vegetable Korma just might be the tastiest way for you to explore the true flavors of Indian cuisine at home. If you’re anything like me, you love Indian food, but usually aren’t adventurous enough to make it from scratch. Well, not to worry. You can take a tour of India without ever leaving your kitchen with the help of Patak’s®! Open the whole spice, Korma spice paste, and Korma base simmer sauce packets, and India awaits.
One of the easiest and most effective ways to understand and experience a culture is through its food. Patak’s® is your tour guide to India – taking you through the customs and culture of India – all through the lens of food. I must admit that I don’t eat vegetarian dishes too often. It’s not that I’m that much of a meat lover, but I have it in my brain that the main dish must have some kind of meat component. Now, you can easily add chicken, shrimp, or any other kind of meat to this recipe to use as your protein and it will indeed be delicious, but I wanted to enjoy this dish as vegetarian, so I chose raw cashews as my protein. Not only did the cashews add a ever so sweet crunch to my meal, but they were an outstanding addition to the flavorful sauce. This Vegetable Korma recipe comes together through a super easy 3-step process that starts with whole spices that unleash their flavor while getting heated over a bit of oil. If you’ve never smelled the combination of cinnamon, star anise, green cardamom and cloves, well then you have something extraordinary to look forward to! Next comes the paste. The amazing smell wafting up from the paste and the whole spices will get you salivating. Finally, you add the sauce that has a coconut base and the flavorful combination of onion, ginger, garlic, and ground cashews. You can use any vegetables you’d like in this Vegetable Korma recipe, which makes it extra easy because you can often use what you have on hand, but I chose to throw in equal portions of cauliflower, green beans, carrots, and zucchini.
Are you familiar with Patak’s® products? If you’re like me and love the flavors of India but do not know how to create delicious and authentic recipes at home, you definitely want to try their products. For over 50 years, Patak’s® has crafted authentic Indian recipes for families to enjoy right at their own dinner table. Meals made with Patak’s® are quick, easy, uncomplicated and made with the finest ingredients — allowing you to enjoy new flavor experiences. Hungry yet? Then you should immerse yourself in the unique and inspiring culture of India. Take in the vibrant colors of an Indian street market. Let Patak’s® show you how simple it can be to experience a mini-dinner vacation and bask in the fresh aromas, any day of the week.
- 1 package Patak’s® Whole Spice Packet
- 1 package Patak’s® Korma Spice Paste
- 1 package Patak’s® Korma Base Sauce
- 1 Tbsp. vegetable oil
- 1/4 cup water
- 2 cups assorted vegetables* (green beans, cauliflower, baby carrots, and sliced zucchini)
- 1/2 cup raw cashews
- Basmati Rice, cooked
Sauté spices gently for 20 seconds in oil
Add paste and water. Sauté until water is almost evaporated (about 2 minutes).
Heat a little cooking oil in a separate deep sided frying pan.
Add vegetables and sauté 2 minutes.
Pour the sauce over vegetables, add paste, and simmer for 15 minutes, stirring occasionally. Remove whole spices before serving. Serve over Basmati rice with PATAK’S® Chutneys and Pickles.