Chickpeas & Veggie Korma

Flavorful, mild, and creamy curry is made with coconut, chickpeas, green beans, and other veggies,


Serves 4

  • 5 green cardamoms
  • ½ tsp cumin seeds
  • 1-2 bay leaves
  • 2 tbsp ginger-garlic paste
  • piece of cinnamon stick or pinch of cinnamon
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1-2 green chilies
  • salt to taste
  • 1 big onion finely chopped
  • 2 tomatoes
  • 1 -2 medium carrots chopped
  • 1 medium potato
  • ½ cup grean peas
  • 10-20 green beans (cut half inch (2 cm) piece)
  • 1 cup cauliflower florets
  • 3 tbsp vegetable oil
  • julienne ginger to decorate

For the paste

  • ½ cup coconut milk or grated coconut
  • 10-15 soaked in water cashew nuts

How to make Vegetable Korma:

  • Wash and chop the vegetables.

Make cashewnuts-coconut paste:

  • Put into the grinder ½ cup coconut milk or grated coconut and 10-15 soaked in water cashew nuts. Add about 5 tbsp water and grind the ingredients into a smooth paste.


  • Heat the oil in a pan or pot.
  • Add cardoamoms, cumin seeds, cloves, cinnamon stick.
  • Next add finnely chopped onion and saute it till onion turn golden brown.
  • Add ginger-garlic paste and turmeric. Saute for 2 minutes on medium heat.
  • Add chopped tomatoes and cook them till they get mushy.
  • Add chili powder, garam masala and salt. Mix it and cook for about 3 minuts on low-medium flame.
  • Add the cashewnut-coconut paste and cook on low for about 2 minutes.
  • Lower the flame. Add cauliflower florets, chopped potatoes, carots. Cook for 5 minutes.
  • Add beans and peas. Mix all ingredients.
  • Add 1 cup of water or more to cover all wegetables. Cook for about 10 minutes or till vegetables are soft. Taste and adjust salt. Serve hot with plain rice.

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