Servings
Font
Back
0 from 15 votes

Vegetable Korma

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 bowls
Calories: 1113 kcal
Course: Dinner
Cuisine: Indian

Ingredients

Spice Base
  • 3 tomatoes medium, chopped
  • 1⁄2 red onion medium, chopped
  • 1⁄4 cup coconut shredded, unsweetened
  • 1 teaspoon ginger paste
  • 1 teaspoon minced garlic  substitute with 2 cloves of fresh garlic
  • 1 teaspoon Kashmiri red chili powder substitute with paprika as needed
  • 2 Thai green chili peppers substitute with Serrano
Korma Base
  • 2 teaspoon turmeric powder divided
  • 3 potatoes boiled and mashed (medium size)
  • 1 teaspoon vegetable oil
  • 1⁄2 red onion medium, chopped
  • 1 cup coconut cream
  • 2 teaspoon salt adjust to taste!
  • 2 cups frozen peas
  • 2 tablespoon cilantro chopped, for garnish

Instructions

Start by boiling potatoes
    Cup of Yum
  1. Add 1 teaspoon of turmeric to a medium pot with water
  2. Peel the potatoes and quarter them into clean chunks
  3. 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
  4. Drain the potatoes, mash and set aside
Prepare the spice base
  1. While potatoes are boiling, chop tomatoes, onions and chili peppers
  2. 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
  1. Heat some oil in a medium pot on medium flame
  2. Add other half of chopped onions and saute until fragrant - about 3 minutes
  3. 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.
  4. 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) 

Nutrition Information

Calories 1113kcal (56%) Carbohydrates 101g (34%) Protein 18g (36%) Fat 78g (120%) Saturated Fat 68g (340%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.01g Sodium 850mg (35%) Potassium 2180mg (62%) Fiber 31g (124%) Sugar 36g (72%) Vitamin A 1013IU (20%) Vitamin C 91mg (101%) Calcium 167mg (17%) Iron 8mg (44%)

Nutrition Facts

Serving: 6bowls

Amount Per Serving

Calories 1113

% Daily Value*

Calories 1113kcal 56%
Carbohydrates 101g 34%
Protein 18g 36%
Fat 78g 120%
Saturated Fat 68g 340%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Sodium 850mg 35%
Potassium 2180mg 46%
Fiber 31g 124%
Sugar 36g 72%
Vitamin A 1013IU 20%
Vitamin C 91mg 101%
Calcium 167mg 17%
Iron 8mg 44%

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