Vegetable Korma recipe

Vegetable Korma recipe

Ingredients :

For the Sauce:

  • 1 medium onion, peeled and halved
  • 3 cloves garlic, peeled
  • 1-inch ginger chopped
  • 1 green chili sliced
  • 1/4 cup cashews

For the Korma:

  • 1 tablespoon oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes, diced
  • 1/2 cup canned, unsweetened coconut milk
  • 3/4 cup plain yogurt
  • 1 1/2 teaspoons brown sugar
  • 1 medium potato, peeled and diced
  • 1 cup peas and carrot
  • 1 cup chopped green beans


1. Place the onion, garlic, ginger, green chili, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed..

2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.

4. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.

5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked rice and naan.

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