Creamy Vegetable Korma

Creamy Vegetable Korma

Creamy Vegetable Korma

Creamy Vegetable Korma

Recipe Type: Vegan
Prep time:
Cook time:
Total time:
Serves: 4
Korma is a type of curry originating from South Asia. The dish is usually creamy, and this can be achieved through using yoghurt, nut/seed pastes, cream, coconut milk or creamed coconut. This recipe opts for creamed coconut.
  • 3 tablespoons sunflower or rapeseed oil
  • pinch of mustard seeds
  • pinch of garam masala
  • pinch of ground coriander
  • 1 onion, peeled and diced
  • 1/2 green chilli, seeded and chopped
  • 1 clove fresh garlic, peeled and chopped
  • a small piece of fresh ginger (approx 6 cm/2 inches in length), peeled and grated
  • 600 g mixed vegetables such as carrots, cauliflower, broccoli and courgette, peeled and chopped
  • 3 medium potatoes, parboiled and chopped
  • 1/2 teaspoon cumin powder
  • 1 tablespoon creamed coconut
  • salt and pepper, to taste
  1. Heat the oil in a large frying pan over a medium/low heat.
  2. To check the oil is hot enough, add a few mustard seeds – if they pop, the oil is ready. Then add the remainder of the mustard seeds and the onion.
  3. Fry these for 3 minutes, and then add the chilli, garlic and ginger and fry for a minute or two.
  4. Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
  5. Add the carrots and cook for 5 minutes, then add the cauliflower. After another 2 minutes add the courgettes and broccoli.
  6. Stir-fry for another 5 minutes.
  7. Mix in the coconut with 400 ml of hot water.
  8. Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick and medium brown in colour.
  9. Serve with chappatis or rice and a green salad.


I agree to have my personal information transfered to MailChimp ( more information )

Leave a Reply

Your email address will not be published. Required fields are marked *

Jewish Vegetarian Society
Close Cookmode