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    You are in: Home / Recipes / Vegetable Korma Curry Recipe
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    Vegetable Korma Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Julesong's Note:

    I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe.

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    Units: US | Metric


    1. 1
      Heat butter/ghee/oil in a large wok style pan over medium-low heat.
    2. 2
      Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
    3. 3
      Mix in onion and garlic; increase temperature and saute until onion is near translucent.
    4. 4
      Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
    5. 5
      Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
    6. 6
      Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
    7. 7
      Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
    8. 8
      Serve over basamati rice and garnish with chopped cashews.
    9. 9
      Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.

    Ratings & Reviews:

    • on August 04, 2011


      if i could put zero as a a rating i would. This was a good concept when I was frying the spices. But after all went downhill. The vegetable were tender, the sauce however, just bland and coconut. If I wanted milky vegetables I would just get out my cereal bowl and throw in some veggies. Sorry, this wasn't very good at all. :-( And I wasted an hour plus, and was left ordering a pizza.

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    • on January 14, 2009

      very nice vegetable korma. lots of flavour. i used less broth (max. 1 cup) and a touch of lemon grass.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2008


      This korma curry recipe definitely comes out too watery... possibly a need to add less vegetable broth. Also there is a definite need to quadruple the curry powder/garam masala quantities. Other than that it's great! Certainly a repeat recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Vegetable Korma Curry

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.5
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 15.6 g
    Cholesterol 15.4 mg
    Sodium 216.7 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 5.5 g
    Sugars 8.9 g
    Protein 6.9 g

    The following items or measurements are not included:

    mild chiles

    vegetable broth

    smooth cashew butter

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