Korma Vegetable Curry

A mild, aromatic blend that wraps you in comfort creamy, slightly sweet spices with gentle warmth, inspired by traditional Indian korma dishes.

Oil

Onion, chopped

Garlic cloves, minced

Grated ginger

Bangin Korma spice

Mixed vegetables (carrot, peas, cauliflower, bell peppers)

Coconut milk

1/4 cup water if needed

Fresh coriander, chopped (for garnish)

Cooked rice or naan, to serve

Heat oil in a pan over medium heat.

Sauté onion for 4–5 minutes until soft and lightly golden.

Add garlic and ginger, cooking for 1 minute until fragrant.

Stir in the spice mix and cook briefly (30–60 seconds) to release flavours.

Add vegetables and stir to coat evenly.

Pour in coconut milk and a splash of water if needed.

Simmer gently for 15–20 minutes until vegetables are tender and sauce thickens.

Taste and adjust seasoning if needed.

Garnish with fresh coriander and serve hot with rice or naan.