Vegetarian Korma Recipe

Easy vegetarian curry: veggie korma. Rich, creamy, mildly spicy, and delicious. With naan and rice.


– 1 ½ tablespoons vegetable oil – 1 small onion, diced – 4 cloves garlic, minced – 1 teaspoon minced fresh ginger root – 4 carrots, cubed – 2 potatoes, cubed – 1 (4 ounce) can tomato sauce – 3 tablespoons ground unsalted cashew – 1 fresh jalapeno pepper, seeded and sliced – 1 ½ tablespoons curry powder – 2 teaspoons salt – 1 cup heavy cream – 1 cup frozen green pea – ½ green bell pepper, chopped – ½ red bell pepper, chopped – 1 bunch fresh cilantro for garnish


Accumulate all of the components. In a skillet, bring the oil to a setting of medium heat. Cook the onion while stirring it for about two to three minutes, or until it is soft.

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 Cook and whisk the garlic and ginger for approximately one minute, or until the aroma is released. Stir in the carrots, potatoes, cashews, and jalapeño, as well as the tomato sauce.

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Use curry powder and salt to season the potatoes, then boil them for about ten minutes while stirring them until they are soft.

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Cream, peas, green bell pepper, and red bell pepper should be stirred in.

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Then, reduce the heat to low, cover the pot, and let it simmer for ten minutes. When serving, garnish with chopped cilantro.

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462Calories 31gFat 41gCarbs 9gProtein 

See Also

Chicken Biryani Recipe