I’ve been using Saffron Road products for years and I genuinely enjoy them. Made with high-quality ingredients, many non-GMO and gluten-free options, these simmer sauces save time without sacrificing flavor. Their Korma Simmer Sauce inspired one of my favorite recent meals: a saucy, textured vegetarian korma with a pleasant spicy kick.
With the sauce already prepared for you in the packet, I could focus on building texture and fresh flavors. I like to add chopped vegetables and a handful of sliced raw almonds for crunch. For this version I kept it vegetarian, but the sauce works equally well with strips of meat or chicken if you prefer.
Most of the vegetables should be chopped or diced finely so the dish cooks quickly and the textures meld. I left the jalapeño halved and deseeded, adding only half of it for a mild, controlled heat. I also sprinkled in sliced unsalted almonds to give the korma a pleasant crunch that contrasts nicely with the silky sauce.
Start by heating a mix of butter and a neutral oil like grape seed oil in a pan. If you prefer, substitute extra virgin coconut oil and omit the butter—coconut pairs well with the coconut milk and yogurt base in the Korma Simmer Sauce. Once the fat is hot, add the vegetables and sear them over medium-high heat; the vegetables themselves help regulate the pan temperature, so you can keep the heat up without worrying about burning the oil.
After about ten minutes of cooking and a light seasoning of salt, white pepper, and a pinch of cayenne, pour in the Korma Simmer Sauce. Give the packet a quick shake before opening if you can, but if the sauce needs a little smoothing, stir in a splash of heavy cream to round out the texture. The cream complements the sauce’s yogurt and coconut milk base and mellows the spices a touch.
Once the sauce is incorporated, stir in the sliced almonds and mix everything gently. Reduce the heat to very low and let the korma simmer for 7–10 minutes. Keep the heat low so the sauce warms through without bubbling vigorously—boiling can separate or burn the cream and change the texture.
Prepare basmati rice ahead of time so it’s ready when the korma finishes. Basmati’s fragrant grains and light texture are an ideal match for a rich, saucy korma. If you time the rice and the simmer to finish together, you’ll have a hot, well-balanced meal ready to serve.
The aroma alone will draw people to the table, and portion sizes tend to disappear quickly. This korma is best served over a bed of hot basmati rice; it’s rich and saucy enough that it doesn’t need bread on the side. Finish each serving with a sprinkle of fresh cilantro for color and brightness.
Saffron Road offers a variety of globally inspired Simmer Sauces that make weeknight cooking easier while delivering authentic flavors. You can find their simmer sauces at many grocery retailers. Disclaimer: this post was sponsored and I received a packet of Korma Simmer Sauce from Saffron Road; all opinions and the recipe are my own.