Vegetable Korma Curry


Vegetable Korma – Fresh Vegetables in Coconut-based Indian Curry

Vegetable Korma is a favored curry recipe in Southern India, and as all recipes become global at some point of time, Indians all over the world have started enjoying the taste of this delicious and nutritive coconut-based curry. If you are non-vegetarian, you can add some cooked chicken pieces to make Chicken Korma, which is a favorite on most restaurant menus.

Classically, a Korma (meaning Braised in Urdu) is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream. This vegan version with coconut milk is a wonderful way to savor a generous serving of mixed vegetables – loaded with potatoes, peas, beans, cauliflower, carrots, and flavored with a thick paste made from coconut, poppy seeds, tomatoes, onions and Indian spices, the Mix Vegetable Korma is a filling meal when served with Parathas and/or Jeera Rice.


Mixed Vegetable Korma
Makes about 4 servings

1 cup finely chopped green or string beans
1 cup finely chopped carrots
2 potatoes, finely chopped
1/2 cup shelled green peas
1 large tomato, chopped
Salt to taste
1 tablespoon ghee
A few bay leaves
1/2 bunch of coriander leaves (to garnish)

Wet Paste
1/2 cup coconut, grated
6-8 green chillies
1 small onion, chopped
A piece of fresh ginger
1/2 teaspoon ground turmeric
1 small bunch of coriander leaves
A little water

Dry Masala
1 tablespoon aniseed
A small piece of cinnamon bark
6 cloves
2 cardamom pods
1 tablespoon poppy seeds
** you can use regular Garam masala instead of freshly ground spices


Paste: Place the grated coconut, green chillies, chopped onion, ginger, ground turmeric and coriander leaves in an electric blender or food processor, adding only a little water. Blend ingredients to a fine paste. Set aside.

Masala: Place the aniseed, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy saucepan. Dry-roast spices until they give off a strong aroma. Grind to a fine powder in an electric blender or food processor. Set aside.

Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan, add 1 tbsp ghee to it. Roast the veggies a little, then Add sufficient water to just cover the vegetables, and a pinch of salt. Cover pan with a lid, and cook until the vegetables are tender. Now add the green peas, chopped tomato and more salt to taste. Simmer for 1-2 minutes.

Take another small pan, add 2 tsp oil, and roast the onion paste for a couple mins, just so the raw-onion smell goes away. Now add this paste to the boiled vegetable mixture. Mix and add in the masala powder. Stir the korma thoroughly once more. Serve the hot Vegetable Korma with Tandoori Naan on the side!

Related Recipes
North-Indian style Rajma Curry
Quick & Easy Saag Paneer
Hot & Spicy Chana Masala


  1. Bookmarked, it looks simply mouth watering 🙂

  2. Thanks Priya!

    Elaine – yes, you can use yogurt blended with water if you don't get coconut milk or can't make the wet paste. However, if you can find frozen shredded coconut, try adding a bit to the paste – it'll taste much better than yogurt:)

  3. What an easy and tasty recipe! my kids will love this! can I use yogurt instead of coconut milk, in case I can't find it?

  4. Slurpp, fabulous looking korma..

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