Mommy Cafe

Vegetarian home cooking, kid tested and approved



Continuing on my experiments with Indian cuisine, last night’s dinner was a delicious vegetable korma.  The name “korma” refers to the style in which the vegetables (or meat) are cooked.  Vegetables are braised in a small amount of liquid and, toward the end of the cooking time, cream.

This was the first time I’ve ever had korma, or at least knowingly.  So while I don’t have a basis for comparison to know if it tasted “right,” I do know that it tasted delKormaicious– which is right enough for me!

I followed a recipe that I found on  After doing a little internet research on the dish, I realized what changes needed to be made to make the recipe perfect.  This means that the following method has not been tested, I’m 99.9% positive that it can only make it better!  One change I made and implemented last night was using coconut milk instead of heavy cream.  This not only makes the dish vegan, but it also gives it a sweet creamy flavor without adding cream calories.

This recipe made 4 very generous servings… yay for leftovers!  Future adventures for korma include adding pan-fried paneer (a deliciously mild cheese), chickpeas, and spinach.  Those additions will qualify it as a navratan korma.  Navratan means nine gems, and signifies the nine vegetables (which, oddly, could include cashews, chickpeas, or paneer) used in the dish.  Really, it just makes it sound fancy!

Prep time: 10 minutes   Cook time: 30 minutes    Approximate cost: $6


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 teaspoon minced fresh ginger root
  • 1 1/2 tablespoons curry powder
  • 4 cloves garlic, minced
  • 2 Yukon potatoes, cubed
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded and sliced
  • 3 tablespoons ground unsalted cashews
  • 1 (4 ounce) can tomato sauce
  • 2 teaspoons salt
  • 1 T garam masala (optional)
  • 1 cup frozen green peas
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup coconut milk or heavy cream

In a large pan, saute onions over medium heat until tender.  Add ginger, garlic, and curry powder and saute for one minute, stirring frequently.  Mix in potatoes, carrots, jalapeno, cashews, tomato sauce and salt.  Cover the pan and cook for 15 minutes or until potatoes and carrots are tender.

Stir in garam masala, green and red pepper, peas, and coconut milk.  Reduce heat to low and simmer, covered, for another 10 minutes.  Serve over rice or with warm naan.

Serves 4


February 23, 2011 - Posted by | Recipes, Vegan, Vegetarian | , ,

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: