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4.8 from 15 votes

Creamy Mixed Vegetable Korma with Yogurt Recipe

Vegetable Korma is a creamy curry with mixed vegetables, yogurt, and spices. I recommend making it in order to use up mixed vegetables that are about to go bad in your fridge.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 5 servings
Calories: 238 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 3.5 cups mixed vegetables *See Notes
  • 2 Tablespoon oil *See Notes
  • 1 onion chopped or finely sliced
  • 1 Tablespoon Ginger + Garlic *See Notes
  • 1 bay leaf small or a piece
  • 4 green cardamom pods whole, slightly stamped to release aroma
  • 1 Teaspoon Turmeric Ground
  • ½ Teaspoon Cumin Seeds Ground ground
  • ½ Teaspoon Coriander Seeds Ground ground
  • ½ Teaspoon Red Chili Pepper Ground
  • 1 tomato diced
  • 3 Tablespoon tomato sauce
  • Pinch Black Pepper Ground
  • 1½ Cup broth
  • 5 Tablespoon table cream *See Notes
  • 2 Tablespoon Greek yogurt
  • salt to taste
  • Cilantro Fresh to garnish, aka fresh Coriander leaves

Instructions

If you use fresh raw vegetables
    Cup of Yum
  1. Chop or slice the onion small. Wash, peel and cut your vegetable into bite-sized pieces. Keep the eggplant and tomato apart (and any vegetables such as spinach) because the cooking period is shorter.
  2. Boil veggies such as carrot, potato, cauliflower, french beans, green peas etc covered with salt water until soft for about 10 to 15 minutes. Keep tomatoes, par-boiled vegetables and veggies that don't need cooking aside.
To cook the Korma
  1. In the meanwhile, add the oil to a pan and fry your cut onion soft and translucent over a medium high heat setting.
  2. Briefly take from the heat and add your ginger garlic paste, bay leaf, and slightly crushed cardamom seeds. Quickly stir cook, and temper for 1 minute or so over a medium heat setting. (be careful, ginger garlic paste is semi liquid and jumps up in the hot oil.
  3. Take again from the heat and continue to add in the other spices: ground turmeric powder, ground cumin powder, ground coriander powder and red ground chili powder. Stir-fry for 1 minute over a medium heat setting.
  4. Add in the tomato and stir-cook for a minute over a medium-high heat setting.
  5. Reduce the heat and continue stirring in the tomato sauce and black pepper. Stir-cook to incorporate the ingredients on a medium heat setting.
  6. Add all the vegetables and the broth.
  7. Mix the entire contents thoroughly and allow to simmer for a minute or two on a medium flame.
  8. Stir in the cream and incorporate it into the veg korma curry. Leave to cook for a couple of minutes so that the flavors get into the curry.
  9. Reduce the heat to a minimum and toss in the yogurt. Mix it all well.
  10. Season with salt and simmer on a lower heat for 5 minutes, or until you are satisfied with the consistency and flavor.
  11. Pick out and discard your whole spices, the bay leaf and cardamom pods, before you garnish and serve your korma.
  12. Garnish with chopped fresh cilantro (aka fresh coriander) and serve hot with Indian flatbread such as bread, Indian roti, paratha, naan or cooked rice.

Notes

  • You can use whatever vegetables you have in your fridge. You can use veggies such as Carrot, Cauliflower, Green Peas, Eggplant, Green Beans, Spinach, Potatoes. I use vegetables that are about to go bad because I care about saving vegetables and zero waste.
  • Use a neutral flavored oil, as in vegetable oil, canola oil, sunflower oil. If you want to go all Indian, get coconut oil and if you are daring and seeking new flavors, try mustard seed oil.
  • You can use the water that was utilized to boil your vegetables as a broth in the curry. Use that broth for the curry after cooking the vegetables.
  • Use fresh ginger and Garlic finely chopped or grated (ratio 1:2) or use ginger and garlic paste. I, personally, prefer the paste because it mixes in faster, and it's more convenient, but if you want more flavors, use fresh ingredients only.
  • For the Cream, you can use either table cream (like the canned Nestlé ones), heavy cream or french Crème fraîche. Personally, I'm all about the fresh cream.

Nutrition Information

Calories 238kcal (12%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 21mg (7%) Sodium 441mg (18%) Potassium 562mg (16%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 8635IU (173%) Vitamin C 23.5mg (26%) Calcium 72mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 238

% Daily Value*

Calories 238kcal 12%
Carbohydrates 29g 10%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 21mg 7%
Sodium 441mg 18%
Potassium 562mg 12%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 8635IU 173%
Vitamin C 23.5mg 26%
Calcium 72mg 7%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.