5 from 15 votes
Vegetable Korma
Vegetable Korma is a creamy, mildly spiced curry featuring mashed boiled potatoes, peas, and a spice base of tomatoes, onions, coconut, ginger, and green chilies. Turmeric infuses the potatoes with a golden color, while coconut cream adds richness. The blended spice paste combined with sautéed onions creates a flavorful sauce that simmers into a smooth, comforting texture. This vegetarian dish pairs well with rice or flatbreads and can be adapted with additional vegetables.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
bowls
Calories:
1113 kcal
Course:
Dinner
Cuisine:
Indian
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 bowls
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.