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4.89 from 9 votes

Vegetable Korma

A vegan, gluten-free and simple recipe for Idiyappams, dosas, rice and parathas.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian Cuisine, South Indian
Keyword: Gluten-free vegan recipes, Korma, Vegetable Korma
Servings: 4
Author: Gayatri Singh

Ingredients

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

Instructions

  • 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.