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Vegetable Korma

This vegetable korma is a comforting, mildly spiced curry featuring a rich coconut milk sauce simmered with tender vegetables like cauliflower, carrots, and peas. It’s characterized by a smooth, creamy texture and fragrant aroma, perfect for a cozy, nourishing meal that’s forgiving and easy to prepare. The dish builds warmth with gentle spices, creating a flavorful yet approachable vegetarian classic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion finely chopped
  • 1 inch fresh ginger grated
  • 3 cloves garlic minced
  • 1 tsp cumin seeds toasted and ground
  • 1 tsp coriander seeds toasted and ground
  • 1 tsp garam masala
  • 1 can full-fat coconut milk shake the can before opening
  • 1 cup cauliflower florets fresh or frozen
  • 2 medium carrots sliced
  • 1 cup peas fresh or frozen
  • 2 tbsp oil vegetable or coconut oil
  • 1 handful cashews or almonds lightly toasted, optional
  • to taste salt
  • 1 squeeze lemon for brightness, optional
  • fresh cilantro chopped for garnish

Equipment

  • Large heavy-bottomed pan
  • Wooden spoon
  • Blender or immersion blender
  • Sharp Knife
  • Cutting board

Method
 

  1. Heat the oil in a large heavy-bottomed pan over medium heat until it shimmers. Sauté the chopped onion until it becomes translucent and soft, about 5 minutes, filling your kitchen with a sweet aroma.
  2. Add the grated ginger and minced garlic to the pan. Cook for about 1-2 minutes until fragrant, stirring constantly to prevent burning. You’ll notice the mixture bubbling gently and smelling warm and spicy.
  3. Toast the cumin and coriander seeds in a dry skillet until fragrant, about 30 seconds, then grind them to a powder using a mortar and pestle or spice grinder. Add the ground spices and garam masala to the pan, stirring well to coat the onions and release their aroma.
  4. Pour in the coconut milk, stirring to combine and scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Add the cauliflower florets and sliced carrots to the pan. Stir well, then cover and simmer over low heat for 15-20 minutes, or until the vegetables are tender but not mushy. The sauce should be bubbling gently and coating the vegetables evenly.
  6. Stir in the peas and cook for another 3-5 minutes until they are heated through and bright in color. Taste the curry and add salt as needed, along with a squeeze of lemon for a fresh, tangy brightness.
  7. If you prefer a silky sauce, blend a portion of the curry using an immersion blender until smooth, then return it to the pan. Be careful of the hot steam and splashes.
  8. Toast the nuts lightly in a dry skillet until golden, then chop and sprinkle over the curry for added crunch and flavor. Garnish with freshly chopped cilantro for a burst of freshness.
  9. Remove from heat and let rest for a few minutes. Serve your vegetable korma hot with rice or naan, enjoying the warm, fragrant, and creamy texture with every bite.

Notes

Feel free to customize with different vegetables or adjust spice levels to suit your taste. For a richer texture, blend in some cashew cream or add a dollop of yogurt just before serving.