Vegetable Korma

What does a Buddhist chef to achieve Nirvana? - Good Korma

Vegetable Korma is a spicy and aromatic curry best made with seasonal vegetables and greens. It is a delicious vegetarian dish thanks to a cramy gravy made of cashews, coconut milk and flavorful Indian spices.

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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.

This Indian food glossary provides terms, descriptions and photos of ingredients used in Indian kitchen.

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