Vegetable Korma
Creamy, gently spiced Indian curry with tender mixed vegetables in a rich, nutty coconut-yogurt sauce. Slow-simmered to meld flavours, it’s comfort food with a south Indian twist.
30 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Heat 20 ml oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown, about 6 minutes.
- 2Add 1 tsp grated ginger, 1 minced green chilli, and 1 tsp crushed garlic. Sauté for 1 minute until fragrant.
- 3Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp garam masala. Cook for 30 seconds to release aroma.
- 4Add 200 g mixed vegetables (carrots, potatoes, peas, cauliflower) and toss well to coat in the spice mix.
- 5Pour in 200 ml coconut milk and 100 ml plain yogurt. Stir gently to combine.
- 6Add 100 ml water, bring to a gentle simmer, then cover and cook for 12–14 minutes until vegetables are tender.
- 7Season with salt to taste. Stir in 1 tbsp roasted ground cashews for richness and texture.
- 8Serve hot with steamed rice or flatbread.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Vegetable Korma is gluten free, veg.
Vegetable Korma contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
