Vegetable korma is a delicious and satisfying way to enjoy a variety of vegetables. This creamy, flavorful Indian-inspired dish is perfect for a weeknight meal or a special occasion. It’s also a great way to use up leftover vegetables. The korma consists of parboiled vegetables simmered in a rich sauce seasoned with Indian spices, yogurt, and coconut milk. This dish is incredibly versatile, allowing for countless variations depending on your preference and the vegetables you have on hand. It can be enjoyed as a main course or a side dish, making it a truly adaptable recipe.
A key element of vegetable korma is the balance between the parboiled vegetables and the creamy sauce. The vegetables are cooked until tender but still retain their texture, ensuring a satisfying bite.
A bowl of vegetable korma with various vegetables and a creamy sauce.
The sauce is a blend of coconut milk, yogurt, and a fragrant spice mixture. While traditional recipes might use freshly grated coconut, coconut cream or coconut milk from the grocery store work perfectly well, adding a rich, creamy texture and distinct coconut flavor. If you prefer, you can omit the coconut altogether and still achieve a delicious result.
The spice blend is what truly elevates vegetable korma. While there are countless variations, common spices include mustard seeds, cumin seeds, garlic, ginger, chili powder, and turmeric. The combination of these spices creates a warm, aromatic, and slightly spicy flavor profile.
Spices commonly used in vegetable korma, including mustard seeds, cumin seeds, turmeric, and chili powder.
To prepare vegetable korma, start by parboiling your chosen vegetables. Classic options include carrots, cauliflower, peas, and potatoes, but feel free to experiment with other vegetables like zucchini, bell peppers, eggplant, or sweet potato.
While the vegetables are parboiling, prepare the spice mixture. Grind whole mustard seeds and cumin seeds in a mortar and pestle, then add garlic and ginger to create a smooth paste. Sauté onions, tomatoes, and chilies in oil until softened, then add the spice paste, chili powder, and turmeric.
A close-up of the spice paste being made with garlic, ginger, and ground spices.
Next, add the coconut cream and yogurt to the pan and stir to combine. Thin the sauce with water or stock to your desired consistency. Add the parboiled vegetables and simmer for 10-15 minutes to allow the flavors to meld.
Adjust the seasoning with salt to taste. Remember, salt enhances the existing flavors without making the dish taste salty.
A pot of vegetable korma simmering on the stove, with the vegetables and sauce combining.
Serve the vegetable korma hot, garnished with fresh cilantro. It pairs beautifully with rice or flatbread. Enjoy!
