Stews, Dals and Curries
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5 from 4 votes

Vegetable Korma or Mixed Vegetable Curry

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side
Cuisine: Indian, Indian (South Indian), Vegan
Servings: 8 servings
Calories: 142kcal
Author: Vaishali Honawar

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 142kcal | Carbohydrates: 18.4g | Protein: 3.5g | Fat: 6.7g | Fiber: 4.5g | Sugar: 4.9g