This innovative veggie korma recipe combines the freshness of zucchini and the vibrant colors of bell peppers in a creamy and aromatic sauce. The zucchini and bell peppers are sautéed with onions, garlic, and ginger until tender, then simmered in a flavorful blend of spices like garam masala, turmeric, and cumin. Coconut milk is used to create a luscious and creamy sauce that coats the vegetables. Garnish with fresh cilantro and serve with rice or naan for a light and flavorful meal.
