Korma (or kurma) is a creamy curry made with coconut, ginger and garlic. This vegan mixed vegetable korma has potatoes and peas, and when served with flatbreads with roti or poori, can be a perfect candidate for a quick weeknight dinner!
1teaspoonminced garlicsubstitute with 2 cloves of fresh garlic
2Thai green chili pepperssubstitute with Serrano
3tomatoesmedium, chopped
½red onionmedium, chopped
1teaspoonKashmiri red chili powdersubstitute with paprika as needed
Korma Base
1teaspoonvegetable oil
½red onionmedium, chopped
2teaspoonturmeric powderdivided
1cupcoconut cream
3potatoesboiled and mashed (medium size)
2cupsfrozen peas
2tablespooncilantrochopped, for garnish
2teaspoonsaltadjust to taste!
Instructions
Start by boiling potatoes
Add 1 teaspoon of turmeric to a medium pot with water
Peel the potatoes and quarter them into clean chunks
Add quartered potatoes to the pot and bring to a boil on medium heat for about 20 minutes until a fork is easily inserted into the potatoes
Drain the potatoes, mash and set aside
Prepare the spice base
While potatoes are boiling, chop tomatoes, onions and chili peppers
Add shredded coconut, ginger paste, minced garlic, tomatoes, half the chopped onions, red chili powder, and Thai green chili peppers into a food processor or blender and pulse into a smooth paste
Make vegetable korma
Heat some oil in a medium pot on medium flame
Add other half of chopped onions and saute until fragrant - about 3 minutes
Add the pulsed sauce to the sautéed onions along with the mashed potatoes and a cup of coconut cream, 2 teaspoons of salt, half a cup of water, and bring to a simmer (bubbles will start forming along the edges). Simmer for 3-5 minutes covered. Add the frozen peas at the very end and stir into the korma.
Garnish with chopped cilantro and serve hot!
Notes
Peeling potatoes before boiling them in the turmeric infused water gives them a nice golden, yellow color. But if you don't have a peeler, or want to make things quicker, just pop them in with the skin on and then remove the skin once boiled - they usually slide right off!
I only used potatoes and peas in this recipe but you're welcome to add cauliflower, carrots, corn, and any other hearty vegetables of your choice to round it out
If you can't find shredded coconut, that's fine - you can just use coconut cream and it'll still taste delicious, I promise. Likewise, if you can't find coconut cream - use coconut milk instead. Instead of using the coconut cream and water, use a can of coconut milk (14.5oz)