Vegetable Korma
A flavorful Indian dish with vegetables in a coconut and yogurt sauce.
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- •.5 lb Potatoescubed
- •2 Carrotsroll cut
- •1 head Cauliflowerlarge chunks
- •1 cup Frozen peas
- •1 Green chiliminced
- •0.25 Onionminced
- •1 Tomatominced
- •1 tsp Mustard seedsground
- •1 tsp Cumin seedsground
- •2 Garlic clovespeeled
- •1 knob Gingersmooth paste
- •1 tsp Kashmiri chili powder
- •0.5 tsp Turmeric powder
- •0.5 cup Coconut cream
- •0.5 cup Plain yogurt
- •2 tbsp Oil
- •Saltto taste
- 1
Prep the vegetables: cube potatoes, roll cut carrots, and leave cauliflower in large chunks.
10 min
- 2
Mince green chili, quarter onion, and tomato for the aromatic base.
5 min
- 3
Boil water, add salt, and parboil the vegetables for a few minutes.
5 min
- 4
Grind mustard seeds and cumin seeds in a mortar and pestle. Add garlic and ginger to form a paste.
5 min
- 5
Drain vegetables and heat oil in a pan. Sauté chili, onion, and tomato until lightly browned.
2 min
- 6
Add ginger-garlic paste, Kashmiri chili powder, and turmeric powder. Cook for 1-2 minutes.
2 min
- 7
Add coconut cream and plain yogurt. Stir and cook to develop flavor.
5 min
- 8
Add water to thin the sauce, then add steamed vegetables and cook for 10-15 minutes.
15 min
- 9
Adjust sauce consistency with additional yogurt or coconut cream if needed. Taste and add salt.
5 min
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