A delicious recipe for Vegetable Korma packed with mixed veggies like carrots, peas, potatoes, tomatoes, and bell peppers, in a creamy sauce of coconut, cumin, and turmeric. Vegan, soy-free, gluten-free and nut-free recipes.
Cuisine: Indian, Indian (South Indian), Vegan
Servings: 8 servings
Calories: 142 kcal
- 1 cup finely chopped onions
- 1 cup diced tomatoes (canned is fine here)
- 1 tsp cayenne pepper (use less if you prefer)
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 2 tsp cumin powder
- 1 tbsp ginger-garlic paste
- 2 tsp vegetable oil
- 2 medium carrots, chopped into roundels
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen green peas
- 2 medium potatoes, diced
- 1 green bell pepper, diced
- 1 sprig of curry leaves
- 2 tsp garam masala powder
- 1/2 cup coconut milk
- 1 tbsp poppy seeds
- Salt to taste
- 1/4 cup chopped coriander leaves
Place the beans, carrots and potatoes in a microwave-safe bowl and zap for seven minutes on high or until the potatoes are tender but not mushy.
Place the coconut milk and poppy seeds in a blender and blend until you have a smooth paste. Add a little bit of water if needed.
In a pressure cooker or in a large saucepan, heat 1 tsp of oil. Add the onions, stir and cook for about a minute or two, then add the tomatoes, ginger-garlic paste, cayenne, turmeric, coriander powder, cumin powder, and a generous pinch of salt.
Stir everything together and then pressure cook for about 10 minutes after the cooker reaches cooking pressure.
If you don't have a pressure cooker, place a lid on the saucepan and cook for about 20 minutes over medium heat, stirring frequently, until the onions and tomatoes are really well-incorporated.
In another saucepan, heat the remaining 1 tsp of oil. Add the curry leaves and then add the coconut-poppy paste. Stir frequently and cook until the paste becomes a couple of shades darker. Don't walk away at this stage because the paste can easily burn.
Add the diced bell pepper and peas and stir well. Add the cooked vegetables and the tomato-onion paste. Stir everything well to mix, add water if you want a thinner curry, bring the mixture to a boil, slap on a lid, lower heat to a simmer, and cook about five minutes for all the flavors to meld.
Add the garam masala and more salt. Stir in the coriander leaves. Serve hot.
Vegetable Korma or Mixed Vegetable Curry
Amount Per Serving
Calories 142 Calories from Fat 60
% Daily Value*
Total Fat 6.7g 10%
Total Carbohydrates 18.4g 6%
Dietary Fiber 4.5g 18%
Protein 3.5g 7%
* Percent Daily Values are based on a 2000 calorie diet.