Vegetable Korma

  • Servings : 2

There are two ways to make this delicious Mughlai dish. One is creamy, like a curry, and the other is more reminiscent of traditional dry Indian dishes such as Aloo Gobi or Aloo Matar.


  • vegetable broth
  • 1/4 onion, sliced
  • 5 garlic cloves, minced
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • cayenne pepper, as desired
  • 1/4 tsp turmeric
  • 1 potato, skinned and diced
  • 2-3 carrots, skinned and sliced
  • 1/2 c tomato sauce
  • 1/2 c frozen peas
  • 1/4 tsp garam masala

For the curry version

  • 1/2 c nondairy milk
  • 1⁄8 tsp coriander
  • 1/2 tsp ground cumin
  • cayenne, to taste


Step 1

Line a medium pot with a thin layer of vegetable broth and sauté onions and garlic over high heat until the onions are translucent, garlic is tender and the liquid has evaporated; about two minutes.

Step 2

Add more broth to reline the pot, plus potato and carrots. Sauté for another three minutes.

Step 3

Add coriander, cumin, cayenne as desired, and a couple dashes of turmeric, stirring to combine. Add tomato sauce, bring to a boil, and reduce to low. Cover and simmer until vegetables are fork-tender, adding additional broth as necessary, about five to ten more minutes. (You always want a thin layer of wetness on the bottom. Keep the coating around the veggies wet).

Step 4

Add peas, stir to combine, and heat for another minute or two to warm up the peas.

Step 5

Add 1/4 tsp garam masala and stir to combine. Add salt to taste if desired. Taste, adding more garam masala or more cayenne (if you want it HOT) and serve.

For a creamy curry, stir in 1/2 c nondairy milk, plus 1/8 tsp coriander and 1/8 tsp cumin, and more salt or cayenne (or garam masala; I tend to add another 1/4 tsp) if desired.

Nutritional Info

Per serving (curry version):

  • Calories

  • Fat

    1.4 g
  • Protein

    6.8 g
  • Carbohydrates

    36.1 g
  • Sugar

    8.2 g
  • Fiber

    7.5 g

Recipe Source: Happy Herbivore Abroad
Reprinted with permission from the publisher, Benbella Books.
Photograph © Benbella Books.

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