Vegetable Korma

By Laura Murphy
March 11, 2014
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Vegetable Korma

Author Notes: I love Indian food and converted a chicken recipe to this vegetarian optionLaura Murphy

Serves: 4


  • 150 grams fine green beans, trimmed and chopped
  • 1/4 teaspoon mustard seeds
  • 100 grams carrots, peeled and sliced
  • 1 pinch garam masala
  • 80 grams potatoes, parboiled and chopped
  • 1/4 teaspoon cumin powder
  • 25 grams garden peas, frozen or fresh
  • 1 pinch coriander powder
  • 1 small onion, peeled and chopped
  • 1 tablespoon creamed coconut
  • 1/2 green chilli, chopped
  • 3 tablespoons oil
  • 2.5 cms pieces piece fresh ginger, peeled and grated
  • 1 clove fresh garlic, peeled and chopped
  • 1 pinch salt
  1. Heat the oil in a pan on a medium heat setting.
  2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds and the onion.
  3. Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.
  4. Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
  5. Add the carrots, then 2 minutes later, the beans then after another 2 minutes add the peas.
  6. Stir fry for another minute and finally add the potatoes. Stir for a further minute.


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