Start by gathering all your ingredients. Drain and rinse the canned chickpeas, chop your onion, garlic, and vegetables. Having everything prepped will make the cooking process smooth and quick.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and stir for another minute until fragrant.
Stir in the tomato paste, garam masala, turmeric, ground cumin, ground cloves, ground coriander, ground cinnamon, and ground cardamom. Cook for about 1-2 minutes, allowing the spices to bloom and release their aromatic flavors.
Next, add the mixed vegetables, green beans, button mushrooms, and chickpeas to the skillet. Stir well to coat everything in the spices and aromatics.
Pour in the full-fat coconut cream and add a bay leaf. Stir everything together, ensuring the vegetables are submerged in the creamy sauce.
Bring the mixture to a gentle simmer. Allow it to cook for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly. Taste and adjust seasoning with salt if needed.
Remove the bay leaf before serving your Vegetable Korma. Serve hot over rice or with warm naan, and enjoy the explosion of flavors in every bite!
