Vegetable Korma
User Reviews
5
Vegetable Korma
Description
This Vegetable Korma recipe starts by boiling peeled potatoes in turmeric-infused water, which imparts a subtle yellow hue. The spice base combines fresh ingredients including tomato, red onion, shredded unsweetened coconut, ginger paste, garlic, Kashmiri red chili powder, and Thai green chilies blended into a smooth paste. The korma sauce is created by sautéing onions, then adding the spice paste along with mashed potatoes, coconut cream, salt, and water, and simmering gently to meld the flavors.
The resulting dish is creamy and rich from the coconut cream, with tender mashed potatoes and peas providing texture and substance. The spices bring mild warmth and complexity without overpowering the natural vegetable flavors. The korma’s smooth sauce coats the vegetables well, making it a satisfying main or side dish commonly served with steamed rice or Indian breads.
Potatoes can be peeled before or after boiling; peeling first releases the turmeric color more evenly but is optional. Frozen peas are used here, but you can add other vegetables like cauliflower or carrots for variety. If shredded coconut or coconut cream are unavailable, using coconut milk will still achieve a tasty result. Adjust salt and chili levels to suit your preference.
Ingredients
Spice Base
- 3 tomato medium, chopped
- 1⁄2 red onion medium, chopped
- 1⁄4 cup coconut shredded, unsweetened
- 1 teaspoon ginger paste
- 1 teaspoon garlic substitute with 2 cloves of fresh garlic, minced
- 1 teaspoon Kashmiri red chili powder substitute with paprika as needed
- 2 Thai green chili pepper substitute with Serrano
Korma Base
- 2 teaspoon turmeric powder divided
- 3 potato 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 peas frozen
- 2 tablespoon cilantro chopped, for garnish
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 in turmeric water enhances the yellow color, but boiling with skins on and peeling after is a convenient alternative.
- Add other vegetables such as cauliflower, carrots, or corn to increase variety and nutritional content.
- If shredded coconut is unavailable, substituting with coconut cream or coconut milk maintains flavor richness.
- Adjust salt and spice levels to taste, using paprika instead of Kashmiri chili powder if needed for milder heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 1113 kcal
% 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.
User Reviews
Overall Rating
5
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