Vegetable Korma



Recipe Information

Total Time: 

30 minutes



Try this quick, rich vegetable korma made with a rainbow of veggies simmered in spiced coconut milk.


  • 2 tablespoons vegetable oil
  • 1 cup diced yellow onion
  • 1 teaspoon minced fresh ginger
  • 3 tablespoons minced garlic
  • 2 small red or Yukon potatoes, diced
  • 1/2 cup water
  • 1 cup tomato sauce
  • 2 tablespoons curry powder
  • 12 ounces frozen mixed vegetables
  • 1 cup light coconut milk
  • Salt and black pepper to taste


Heat the oil in a large pot over medium-high heat. Add the onion and saute for 5 minutes, then add the ginger, garlic and potatoes and saute for 2 minutes more. Add the water, tomato sauce and curry powder and bring to a simmer. Stir well, cover with a lid and cook 6 to 8 minutes. Add the frozen mixed vegetables and coconut milk and simmer for 5 to 10 minutes until the vegetables are tender. Season to taste with salt and black pepper.

Serving Suggestion

This Indian dish is delicious served hot over basmati rice with a side of naan; garnish with fresh cilantro or chopped peanuts for color and crunch. Add cubed tofu, paneer or cooked chicken at the same time as the frozen vegetables for a heartier version. Substitute cream for the coconut milk if desired.

Nutritional Information

280 calories, 12 g. fat, 0 mg. cholesterol, 483 mg. sodium, 39 g. carbohydrate, 10 g. fiber, 9 g. protein