Indian korma

Why you'll love Indian Korma

Indian Korma is a creamy curry made with coconut, ginger and garlic. This vegan mixed vegetable korma has potatoes and peas, and when served with roti or poori, can be perfect  for a quick weeknight dinner!

SPICE BASE Coconut | Ginger | Garlic | Tomatoes  Onion | Chili Peppers Kashmiri Red Chili Powder

Key Ingredients

KORMA  BASE Coconut Cream | Frozen Peas Turmeric Powder | Cilantro | Onion

Peel and quarter potatoes into chunks, then add to a pot of water, with turmeric. Bring to a boil for about 20 minutes. Drain, mash and set aside.


Chop up tomatoes, onions and chili peppers. Add shredded coconut, ginger paste, garlic, tomatoes, half the onions, red chili powder, and chili peppers into a food processor and pulse into a smooth paste.

Sauté onions in oil. Add the pulsed sauce, mashed potatoes, coconut cream and seasoning. Simmer for 3-5 minutes, covered. Stir peas in at the very end.

Garnish your vegan korma with chopped cilantro and serve hot! ENJOY!

Chana Masala


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