Vegetable Korma is a creamy, lightly spiced curry with green cardamom and yogurt as main star ingredients.
This simple to prepare nut-free, mix veg Korma (or veg Kurma Recipe) comes together rather easily since you can use fresh vegetables from your fridge.
So, get the vegetable kurma recipe further below with step by step instructions and get cooking!
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📕 What is Korma or Kurma?
Korma is a North Indian dish, in fact, it's a remainder from the Moghul era in India (central Asian descendants of the Mongols).
Meat would be slowly braised in the spiced cream & yogurt based korma curry.
Typically in Indian cuisine, Kormas are prepared with meat items such as lamb or chicken korma.
Yet, non-meat kormas have a place too, such as the royal Paneer Korma - Indian cottage cheese Korma Curry (Mughlai Shahi Paneer).
However, the food revolution has taken over the humble creamy korma curry too, and newer variations were created, such as the mixed vegetable korma and prawn korma.
Today's turn will be the vegetable korma curry attempting to enthrall you. I hope to share a shrimp/prawn korma sooner or later.
Importance of a good Korma
In addition, Korma needs to be cooked on slow heat or the yogurt will curdle in the curry.
Yet, before the most of us had 9 to 5 jobs, we would prepare meals over slow heat and a certain period of time.
It would be slow cooked from morning to evening to perfection.
Well, you can still do that if you own a slow cooker.
I don't, so I do it my way because there is a trick to prepare amazing veg korma in a timely manner.
🔪 How to make mixed vegetable korma without coconut?
To prepare vegetable korma curry without coconut, you can prepare the korma the original way with yogurt.
You can stabilize the yogurt so that the veg kurma doesn't curdle, by following these three points:
- Add cream when preparing the korma first before adding the yogurt. Cream helps in stabilizing the yogurt.
- Use creamy, heavier, high in fat yogurt (like Greek yogurt). If you use Curd, strain the curd from the water overnight through a muslin cloth with two bowls in the fridge.
- Don't bring the curry with the yogurt to boil. If you boil it, you will see patches of curdled yogurt and the creaminess will be gone. Therefore, I add the yogurt at the end to the dish, I let it cook on very low heat for 1-2 minutes while mixing the content slowly and then at the end I season it with salt.
- The combination of Ginger and Garlic helps in stabilizing milk products, such as yogurt, in this vegetable korma
Also, I use the ginger paste mixed with garlic paste in this vegetable kurma recipe.
Garlic compliments ginger very well and this particular paste is a basic in my kitchen.
You can make your own Ginger garlic paste with this method/recipe or simply buy Ginger Garlic Paste.
Useful tools and things to make the vegetable korma:
- Stainless Steel Deep Pan (Kadhai or Wok variety)
- or use an instant pot to cook the veggie korma recipe
- Large wooden cutting board to cut the vegetables small
🥣 How to serve vegetable korma?
Vegetable korma is best enjoyed over basmati rice or serve the veg kurma curry with flatbreads such as chapati, naan or pita bread
Dear reader, do you have a favorite vegetable curry dish which we shouldn't miss?
Also, please feel free to share with us your thoughts in a comment further below.
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📖 Recipe
Vegetable Korma Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- When cooking the vegetables first with water, you will have a vegetable broth. use that broth for the curry after cooking the vegetables.
- Use fresh Ginger and Garlic finely chopped (ratio 1:2) or use ginger and garlic in paste form.
- You can prepare the recipe in an instant pot too with slow cooker setting.
