Vegetable Korma Recipe - Simple mix veg kurma curry [without coconut] (2024)

4.9 from 11 votes

4.91 from 11 votes

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Recipe by: Helene Dsouza

• ▢ 1.7 Pounds Mixed Vegetables *See Notes
• ▢ 1½ Cup Broth veg
• ▢ 2 Tablespoon Olive Oil or Coconut Oil
• ▢ 1 Onion chopped
• ▢ 1 Tablespoon Ginger + Garlic *See Notes
• ▢ 1 Bay Leave
• ▢ 4 Green Cardamom Pods whole, slightly stamped
• ▢ 1 Teaspoon Turmeric Ground
• ▢ ½ Teaspoon Cumin Seeds Ground ground
• ▢ ½ Teaspoon Coriander Seeds Whole ground
• ▢ ½ Teaspoon Red Chili Pepper
• ▢ 1 Tomato diced
• ▢ 3 Tablespoon Tomato Sauce
• ▢ Pinch Black Pepper Ground
• ▢ 5 Tablespoon Table Cream
• ▢ 2 Tablespoon Greek Yogurt
• ▢ Salt to taste
• ▢ Cilantro Fresh to garnish, aka fresh Coriander leaves

US - Metric

• For the Veggies, pick what you have in your fridge or try to pick a balanced vegetable selection such as 1 carrot, 1 aubergine, 1 bigger potato and the rest green peas, cauliflower, broccoli, green beans, yard long beans, courgette, ridge gourd, green spinach or whatever neutral vegetable that you have. Don't use Okra (gets slimy), bitter gourd (gets too bitter) and similar. Little inspiration: You could also add small quantity of ivy gourd, pumpkin, bottle gourd, spinach, zucchini, cluster beans. Wash, peel and cut your vegetable into small dice. Keep the aubergine and tomato apart (and any vegetables such as spinach), because the cooking period is shorter or boiling is not necessary.

• Boil the carrot, potato, cauliflower, French beans, green peas etc covered with water until soft for about 20 minutes. In the meanwhile add the oil to a pan and fry your onion soft and translucent. Then add your ginger garlic paste, bay leaf, and slightly crushed cardamom seeds and stir fry the content for 2 minutes.

  

• Then continue to add in the other spices, turmeric powder, cumin powder, coriander powder and red chili powder. Stir-fry for 1 minute.

• Now it's time to add the diced aubergine and tomato pieces. Throw in the chopped chili pieces at that point and stir fry the whole content for 1 minute.

  

• After that add the tomato paste and black pepper. Stir fry shortly just to incorporate the content on medium heat and then add the cooked vegetables with about 300 milliliter vegetable stock (and water if you don't have enough), which is remaining from the cooked vegetables. Mix the whole content well and let cook for a minute on medium heat.

  

• Then add the cream and incorporate it into the veg korma curry. Let cook for 3 minutes so that the flavors get into the curry. Then reduce heat to minimum and throw in the yogurt. Mix it into the curry, add salt to taste and close the heat after letting it cook for 2 minutes slowly on the stove.

  

• Garnish with chopped fresh cilantro (aka coriander) and serve hot with bread, chapati, paratha, nan or cooked rice.

1. You can use whatever vegetables you have in your fridge or veggies you like to use such as Carrot, Cauliflower, Green Peas, Aubergine, French Beans, Spinach, Potatoes. For Asian vegetable, suggestions see below the recipe card.
2. When cooking the vegetables first with water, you will have a vegetable broth. use that broth for the curry after cooking the vegetables.
3. Use fresh Ginger and Garlic finely chopped (ratio 1:2) or use ginger and garlic in paste form.
4. You can prepare the recipe in an instant pot too with slow cooker setting.

Nutrition Facts

Vegetable Korma Recipe

Amount Per Serving

Calories 238Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g20%

Cholesterol 21mg7%

Sodium 441mg18%

Potassium 562mg16%

Carbohydrates 29g10%

Fiber 8g32%

Sugar 4g4%

Protein 7g14%

Vitamin A 8635IU173%

Vitamin C 23.5mg28%

Calcium 72mg7%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.