Vegetable Korma Recipe
This delicious and aromatic vegetable korma is an Indian curry made with mixed vegetables, including carrots, green peas, bell peppers, green beans and potatoes. The mild and creamy coconut sauce is spiced with cumin, coriander and curry leaves.
Servings: 8 servings
Calories: 124kcal
Equipment
- Dutch oven or large pot with lid.
Ingredients
- 2 medium carrots (cut into ¼-inch rounds or semi-circles, or dice)
- 1 cup green beans (cut into ½-inch pieces)
- 2 yellow or red potatoes, (cut into ½-inch dice)
- 1 cup coconut milk
- 1 tablespoon poppy seeds
- 2 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 1 large onion (finely chopped)
- 1 tablespoon ginger (crushed into a paste or grated)
- 4 large cloves garlic (crushed into a paste or minced)
- 2 medium tomatoes (pureed. Or use 1 cup canned pureed tomato)
- 1 teaspoon cayenne (use less if you prefer)
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 2 teaspoon ground cumin
- 1 cup green peas (I use frozen but fresh is fine)
- 1 large bell pepper (cut into a ½-inch dice)
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 teaspoon garam masala (optional)
- Salt to taste
Instructions
- Place the beans, carrots and potatoes in a saucepan or pot with lid or in a covered microwave-safe bowl. Add ½ cup water, and cook until vegetables are tender but not falling apart. Drain the vegetables before adding to the korma and reserve the cooking water.
- Place the coconut milk and poppy seeds in a blender with ½ cup water and blend into a very smooth paste.
- Heat oil in a large saucepan or pot over medium heat. Add the mustard seeds and when they pop, add one chopped onion and saute until it starts to turn translucent. Add ginger and garlic continue to saute another 30 seconds.
- Add tomato puree with cayenne or red chilli powder, ground coriander, ground cumin, turmeric and garam masala, if using. Mix, cover, and let the tomatoes and onions cook over low heat about 10 minutes until they are darker. Stir occasionally to ensure nothing sticks to the pan.
- Add the chopped bell peppers, green peas, and the cooked veggies. Add some water or vegetable stock from cooking the veggies to thin out the gravy to your liking.
- Mix well and let the gravy come to a boil. Turn down the heat, cover, and let the vegetable korma cook another five minutes.
- Stir in the blended coconut-poppy-seed paste and the garam masala, if using. Add salt to taste. Heat through but turn off the stove before the coconut milk comes to a boil.
- In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 teaspoon oil. Add cumin seeds and when they turn a couple of shades darker, add the curry leaves and stir-fry for a minute longer.
- Turn off the heat and pour the tempering over the korma. Serve.
Notes
- You can add other veggies to this korma. Zucchini, mushrooms, sweet potatoes, any winter squash and baby corn are all great choices.
- Stir in ½ cup vegan yogurt into the korma at the end of cooking for a slight tang and more complexity to your korma sauce.
- Garnish with coriander or fresh green mint leaves or even chopped scallions.
- Serve the vegetable korma with roti or naan or with basmati rice.
- Store any leftovers of this vegetable korma curry in the refrigerator for up to three days. The korma tastes great the next day so this is also a good recipe to make a day or two ahead.
- For longer storage freeze the korma in an airtight container for up to three months.
Nutrition
Calories: 124kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3780IU | Vitamin C: 42.7mg | Calcium: 56mg | Iron: 2.3mg