Vegetable Korma


Prep time30 minutes
Cooking time
Total time30 minutes


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.


2 tablespoons
vegetable oil
1 cup
onion, yellow (diced)
1 teaspoon
ginger, fresh (minced)
potato, red (or Yukon, diced)
1/2 cup
2 tablespoons
curry powder
12 ounces
vegetables (mixed, frozen)
1 cup
coconut milk, light
salt (to taste)
black pepper, ground (to taste)


Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, then add the ginger, garlic and potatoes and sauté 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.


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