Vegetable Korma

Course: Dinner

Cuisine: Indian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 445kcal

Author: Shruthi Baskaran-Makanju

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!

Print Recipe Add to Collection

Equipment

Food Processor or Blender

Ingredients

For the spice base (blended):

3 medium tomatoes roughly chopped
½ medium red onion roughly chopped
¼ cup unsweetened shredded coconut
1 teaspoon fresh ginger finely grated (or ginger paste)
2 garlic cloves roughly chopped
1 teaspoon Kashmiri chili powder or paprika
2 Thai green chilies roughly chopped (or serrano)

For the korma:

3 medium potatoes about 1½ lbs, peeled and quartered
2 teaspoons ground turmeric divided
1 teaspoon vegetable oil
½ medium red onion finely chopped
1 cup coconut cream
½ cup water
2 teaspoons kosher salt
2 cups frozen peas
2 tablespoons fresh cilantro chopped, for garnish

Instructions

Add 1 teaspoon turmeric to a medium pot of water and bring to a boil. Add the peeled, quartered potatoes and cook over medium heat for about 20 minutes until a fork slides in easily. Drain, mash roughly (not smooth — some chunks are good), and set aside.
While the potatoes cook, add the tomatoes, ½ chopped red onion, shredded coconut, ginger, garlic, Kashmiri chili powder, and green chilies to a food processor. Blend into a smooth paste. Set aside.
Heat the oil in a large pot or deep skillet over medium heat. Add the remaining ½ chopped red onion and sauté until soft and fragrant, about 3 minutes.
Add the blended spice paste, mashed potatoes, coconut cream, water, remaining 1 teaspoon turmeric, and salt. Stir to combine and bring to a simmer. Cover and cook for 3–5 minutes.
Stir in the frozen peas and cook uncovered for 2–3 minutes until heated through. Taste and adjust salt. Garnish with cilantro and serve hot with roti, poori, or rice.

Notes

Peel the potatoes before boiling in the turmeric water — it gives them a golden color throughout. If short on time, boil skin-on and peel after (the skins slip off easily).
The blended spice base is the backbone of this korma. Don't skip the shredded coconut — it thickens the sauce and adds body. If you can't find it, increase the coconut cream to 1½ cups and skip the water.
Coconut cream vs. coconut milk: coconut cream gives a richer, thicker sauce. If using coconut milk instead, use a full 14-oz can and skip the ½ cup water.
Add cauliflower, carrots, or corn alongside the potatoes if you want more vegetables — just boil or steam them until tender before adding.
Storage: Refrigerate up to 4 days. Reheat with a splash of water — the sauce thickens as it sits.

Nutrition