Creamy Coconut Vegetable Korma Recipe



Ready In:

40 minutes




  • 1tbsp oil
  • 1 large onion chopped
  • 6 garlic cloves minced
  • 1/2 inch ginger minced
  • 2 medium tomatoes, puree
  • 1tbsp garam masala
  • 1tbsp curry powder
  • 1tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tbsp. coriander powder
  • salt to taste
  • 1 1/2 cup of coconut milk
  • 1/2 cup curd or yogurt
  • 1/2 cup of cashews
  • 1 medium lemon, juice
  • 1/2 tbsp. sugar
  • Coriander leaves for garnish

Mixed Vegetables:

  • 2 boiled potatoes cut into chunks
  • 1cup of cauliflower florets
  • 1 cup of chopped carrots
  • 1/2 cup of chopped French beans
  • 1/2 cup of capsicum cubes
  • 1/2 cup of corn kernels
  • 1/2 cup of peas

 Ground spices:

  • 1/2 tsp fennel
  • 5 Cloves
  • 1/2 tsp Chili flakes
  • 1/2 tsp Fenugreek seeds
  • 1 tsp cardamom powder

Step by Step Instructions

  • Pressure cook the potatoes and cut into chunks.(do not overcook)
  • Cook the rest of the vegetables in a stock pot for 5mins and drain the water and set aside.
  • Pre-heat the cooking pot, add oil and once the oil is hot add onions and cook on medium heat for 4 to 5 minutes or until tender and translucent and then add minced garlic and ginger and sauté for a minute.
  • Add turmeric, chili powder ,coriander powder, cumin powder, garam masala powder, curry powder and ground spices and sauté for less than a minute on low heat and add the tomato puree Stirring constantly, cook the puree until reduces.
  • Add Cashews, sauté for few seconds and add coconut milk and 300ml of water and bring it to  boil.
  • Add yogurt, sugar and salt to taste, stir and add the vegetables and cook for few minutes.
  • Turn off the flame and add Lemon juice and mix well and garnish with the Chopped Coriander leaves.
  • Serve hot with the rice or bread