Healthy Meals Recipes

Vegetable Korma

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This vegan and simple “Vegetable Korma” is fantastic with Idiyappam, Dosas and even with rice or parathas!

The first time I had Idiyappam or string hoppers was moons ago, and that was in Bangalore in a small South Indian restaurant. It was served with a spicy chutney and a mixed vegetable korma. I instantly fell in love with this combination; the Vegetable Korma they serve is something I never had. It had a certain creaminess to it but a slight pungency and a kick to it. At that time I had no idea what that spice so I never made this preparation.

Vegetable Korma is made with fresh coconut, cashew nuts and a few secret ingredients which are not so secret anymore. 🙂

So a few weeks ago, thanks to COVID-19, a lot of new restaurants are doing food deliveries, and I ordered food from one of the restaurants I had never had food from. It had this korma, which was pretty decent, and at the first bite, I was suddenly nostalgic. After tasting it over and over again, I understood the main spice, which is the highlight of this Vegetable Korma. It was the stone flower or kalapasi or dagad phool! So I decided to create my recipe.

I love adding crunchy vegetables to this Vegetable korma!

To give this Vegetable Korma more texture, I like to add vegetables like baby corn, long beans and capsicum. But you can add whatever veggies you want.

If you like South India recipes, give these recipes a try.

Egg Ghee Roast

Muddi Palya 

Do check out my YouTube channel for cooking videos.

So give this recipe a try!

Vegetable korma 1
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4.89 from 9 votes

Vegetable Korma

A vegan, gluten-free and simple recipe for Idiyappams, dosas, rice and parathas.
Course Main Course
Cuisine Indian Cuisine, South Indian
Keyword Gluten-free vegan recipes, Korma, Vegetable Korma
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Gayatri Singh


For the curry:

  • 2 medium onion
  • 3 cloves garlic
  • 1 inch ginger
  • 4 or to taste green chillies
  • 2 medium potatoes large diced
  • 1/2 cup red capsicum large diced
  • 6 baby corns cut in small rounds
  • 1 tomato medium diced
  • 1/2 cup long beans cut it 1/2 inch size
  • 1/2 cup green peas
  • 1 each bay leaf, star anise, stone flower, green and brown cardamom
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp vegetable oil
  • 1 tsp or to taste salt
  • 1 tbsp fresh coriander for garnishing

For curry paste:

  • 3/4 cup freshly grated coconut
  • 6 cashews
  • 3 candlenuts or macadamia nuts optional
  • 1 tsp each fennel, coriander seeds
  • 4 cloves
  • 1/2 tsp peppercorns
  • 1 inch stick of cinnamon


  • Make a paste of onion, ginger, garlic and chillies. Keep it aside. Make the paste of all the ingredients listed for curry paste with 1/2 cup of water. Keep it aside.
  • Heat oil and add all the whole spices listed for the curry and let them splutter. Add in the onion paste and fry for 7-8 minutes. Add in some salt so the onions cook faster.
  • Whilst the onions are cooking, parboil the long beans, baby corn separately.
  • Once the onion is cooked, add in the coconut paste and cook further 5-6 minutes.
  • Once the coconut paste is cooked, you will see the oil releasing from the sides. Add in the turmeric, red chilli powder and mix well. Saute for another 2 minutes.
  • Add in all the vegetables and 1 cup of water. Simmer for 5 minutes. Adjust salt.
  • Garnish with coriander and serve with Idiyappam or dosas.

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  • Reply Swati 2020-06-22 at 08:50

    How much desiccated coconut would you use to replace the fresh coconut?

    • Reply Gayatri Singh 2020-06-26 at 08:44

      5 stars

      Hello Swati,

      I would use 1/2 cup of desiccated coconut as it expands after adding water.

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