Vegan Mixed Vegetable Korma

Korma is a rich Mughlai dish which has made its way from India to Pakistan, Bangladesh and rest of the world. And in the long journey it has traveled, it has undergone several make-overs depending on what’s available in which country. In India, some make this curry with yogurt while some others preferred cashews or fresh cream. In South India, they make this curry with coconut to give the curry a rich, creamy taste. Whichever way it is cooked, this dish is a winner. I have used a combination of vegetables in this recipe, you can follow the same recipe for cauliflower, carrot or even paneer korma. It is so flavorful and nutritious and pairs well with rice, pilaf, naan, rotis or sometimes even with  bread. This dish certainly makes my kitchen smell like heaven and is finger-licking good.



1 medium red onion, finely chopped

1 medium tomato, finely chopped

1 teaspoon minced ginger

1 teaspoon minced garlic

1 cup cauliflower florets

1 medium carrot, diced

8 green beans, cut into 1 inch pieces

1 medium potato, cubed

1/4 cup fresh or frozen green peas

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 cup grated coconut

1/2 teaspoon poppy seeds

1 teaspoon fennel seeds

2 tablespoons raw cashews

2 cloves

1/2 inch piece cinnamon

1 cardamom

2 tablespoon cilantro, finely chopped

1 tablespoon oil

few curry leaves



1. Place the vegetables except onions and tomato in a pot and cover it with enough water. Add a pinch of salt and let it cook covered on medium flame for 15-20 minutes. They should not be overcooked. Drain and set the vegetables aside.

2. Heat oil in a pan and when its hot, add cinnamon, cardamom and cloves. Let it cook for a minute.

2. Add curry leaves, green chilies, minced ginger, minced garlic and onions. Let it cook till onions turn slightly brown.

3. Add chopped tomatoes, red chili powder, coriander powder and a pinch of salt. Cook till tomatoes turn soft and mushy.

4. While the tomatoes are getting cooked, grind together coconut, cashews, fennel seeds and poppy seeds to a fine paste.

5. Add the ground paste to the cooked onion/tomato mixture along with 1/2 to 1 cup of water, depending on desired consistency and bring it to a boil.

6. Add the cooked vegetables along with more salt, if needed and bring it to a boil.

7. Simmer for 10 minutes until it reaches a thick, creamy consistency and garnish with cilantro.

8. Serve hot with rotis or rice.


9 thoughts on “Vegan Mixed Vegetable Korma

  1. This looks amazing! I love Indian food and am always looking for simple Indian recipes to try. My husband can’t eat Indian bc of his stomach, so I keep it simple since I’m always cooking Indian for one.

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