Mixed Vegetable Korma With Coconut Milk


Vegetable Korma is an Indian curry dish, usually mildly spiced with a rich, creamy sauce. This delectable Indian Vegetable Korma is loaded of vegetables like potatoes, carrots, peas, cauliflower, bell peppers and green beans. The key ingredients to make a flavorful vegetable korma are the tempering spices like bay leaf, fennel seeds, cloves and cinnamon.

These spices and the coconut paste bring in a wonderful aroma. This vegan version gets it’s creaminess and richness from blended cashews, grated coconut and coconut milk. This korma is a comfort food at it’s finest! Nothing beats a warm bowl of rich curried vegetables, especially with a piece of chapathi, Naan, Parotta, Poori, Pulao  and Plain Basmati rice. I have added Step by Step Pictures for this recipe. Let’s get started.

Cuisine: Indian
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serving Size: 4 – 5 People

Bay Leaf1
Cooking Oil1 tbsp
Cinnamon1 inch
Fennel Seeds1 tsp
Ginger Garlic Paste1 tsp
Green Chilli2
Tomato1 (If Big)
2 (If small)
Turmeric Powder1/4 tsp
Chilli Powder1 1/2 tsp
Garam Masala Powder1/2 tsp
Peas (Fresh/Frozen)1/4 Cup
Cauliflower1/2 Cup
Green Beans (Chopped)1/4 cup
Thick Coconut Milk1 Cup
Kasoori Methi (Dried Fenugreek Leaves)1 tsp
SaltAs Required
Coriander LeavesFor Garnishing
To Grind:
Grated Coconut1/2 Cup
Cashew Nuts (Soaked in water for 15 minutes)10 -15


  • Take all the ingredients to prepare the recipe. Finely chop the onions, tomatoes and all other veggies, Slit the green chillies and set it aside.
Ingredients to prepare the korma (Refer the Ingredients table for exact measurements)
  • Soak the cashew nuts for 15 mins in water.
Soak the cashews
  • Add grated coconut into a mixer jar with the soaked cahew nuts and blend it into a smooth paste.
Add grated coconut and soaked cashew nuts into a mixer
Blend it to a paste
  • Heat up a pressure cooker and add some cooking oil. Add the bay leaf, cloves, cinnamon, fennel seeds, slit green chillies and saute for about 3 minutes.
Add oil in a pressure cooker
Add the whole spices and green chillies
  • Add the onions and saute until it becomes transparent and pink in color.
Add the onions
  • Now add in the ginger garlic paste and saute until the raw smell goes off.
Add ginger garlic paste
  • Now add the tomatoes and saute until it becomes mushy and soft.
Add the tomatoes
Saute until it becomes mushy and soft
  • Next add the veggies into it and saute for about 3 minutes.
Add the veggies
  • Add turmeric powder, chilli powder and salt to taste and combine well with the veggies for about 3 minutes.
Add the spice powders and saute
  • Now add the coconut & cashew paste with little water, mix and combine well and pressure cook for 1 whistle.
Add the coconut paste
Mix and combine
Pressure cook for 1 whistle
  • After the pressure is released, heat a wide pan and transfer the curry from the pressure cooker.
Transfer the curry into a wide pan
  • Now add garam masala and some crushed kasoori methi leaves and and stir well.
Add garam masala
Add crushed kasoori methi leaves
Mix and combine well
  • Now add the thick coconut milk into the korma and stir well. Adjust the salt according to your taste.
Add the thick coconut milk
  • Mix and combine well and let it cook for about 5 minutes in a medium heat.
Combine and mix well
  • Now the flavorful and delicious Vegetable Korma is ready to serve. Turn off the stove and garnish with some chopped coriander leaves.
Garnish with some coriander leaves
  • Vegetable Korma is Ready to Serve. You can serve with Chapathi, Naan, Roti, Parotta, Poori, Pulao and Plain Basmati rice.
Delicious & Flavorful Vegetable Korma is Ready to Serve


Please do try this recipe and share it with your family and friends! I would love to hear what you think if you try this recipe. Just post a comment in the recipe below. Tag me on Instagram @sweetkaaramcoffee if you make this, or any of my other recipes, I’ll re-share on my stories.

  • The veggies that go well with this korma are carrots, green beans, peas, cauliflower, potatoes and bell peppers. You can skip whatever you don’t have in hand.
  • You can also skip the pressure cooker step and cook from the beginning in a pan or pot and cover the pan to cook the vegetables.
  • The korma paste is made of coconut and cashew nuts. You can also add a teaspoon of poppy seeds (Khas Khas). It gives you extra flavor.
  • Do not skip or alter the quantity of whole spices as they are the key ingredients that flavor up the korma.
  • I have used store bought coconut milk in this recipe. You can use freshly made coconut milk.

3 Comments Add yours

  1. madeline2020 says:

    I knew there was a reason i bought coconut milk this week!

    Liked by 1 person

    1. Karthigha says:

      🙂 Do try the recipe and let me know your feedback!


  2. madeline2020 says:

    I will. Posting about my sweet potato, okra chickpea curry this week too. So many great recipes to experiment with.

    Liked by 1 person

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