South Indian Vegetable Korma
Immerse yourself in the rich, aromatic flavors of South Indian Vegetable Korma, a wholesome and vibrant dish brimming with tender vegetables simmered in a luscious coconut milk base. This vegetarian curry is elevated with a medley of warming spices, including garam masala, fennel, and whole cardamom pods, blended with creamy cashews to create a velvety texture. Coconut oil, mustard seeds, and fragrant curry leaves lend an authentic South Indian touch, while carrots, potatoes, peas, green beans, and cauliflower bring a satisfying medley of textures. Perfectly balanced and mildly spiced, this comforting korma pairs beautifully with steamed rice, chapati, or flaky parathas. Ready in under an hour, it’s a must-try recipe for lovers of Indian cuisine seeking a plant-based delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (diced) Carrot
- 1 medium (diced) Potato
- 150 grams (florets) Cauliflower
- 100 grams (chopped) Green beans
- 1/2 cup (fresh or frozen) Green peas
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 1 medium (finely chopped) Onion
- 2 slit lengthwise Green chilies
- 1 teaspoon Ginger-garlic paste
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 1.5 cups Water
- 1/2 cup Coconut milk
- 10 pieces Cashews
- 1 teaspoon Fennel seeds
- 1 small piece Cinnamon
- 2 pieces Cloves
- 2 pods Cardamom
Instructions
Start by preparing all the vegetables: dice the carrot and potato, chop the beans, and separate cauliflower into small florets.
Heat 2 tablespoons of coconut oil in a large pan over medium heat.
Add mustard seeds and allow them to splutter. Then add curry leaves and sauté for a few seconds until aromatic.
Add chopped onion and green chilies to the pan, and sauté until the onions turn translucent.
Stir in 1 teaspoon of ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the diced carrot, potato, cauliflower, green beans, and peas to the pan. Mix well.
Sprinkle turmeric powder, coriander powder, and garam masala over the vegetables. Stir to coat them evenly with the spices.
Add 1.5 cups of water and bring the mixture to a boil. Cover the pan and let the vegetables cook for 12–15 minutes or until tender.
Meanwhile, grind cashews, fennel seeds, cinnamon stick, cloves, and cardamom into a fine paste using a small amount of water.
Once the vegetables are cooked, add the spice paste to the pan and mix well. Let it simmer for 5 minutes.
Stir in 1/2 cup of coconut milk and adjust the salt as needed. Cook for another 2–3 minutes, making sure not to boil the coconut milk.
Switch off the heat and let the korma rest for a few minutes before serving.
Garnish with fresh coriander leaves and serve hot with steamed rice, chapati, or paratha.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 32.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2179 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
