Indian Mixed Vegetable Korma

Indian Mixed Vegetable Korma

We are officially in December, and it’s getting chillier by the day. During the winters, all that I would crave is warm and comforting yet delicious food. Moreover, if it’s healthy, then nothing like it!

This Indian mixed vegetable korma dish fits perfectly for this weather. It is an aromatic and delicious vegan curry made with mixed vegetables, coconut, and spices. It’s popular in South India and is one of the yummiest side dishes to eat with roti, dosa, and poori.

My favorite main dish to eat the korma with is dosa. I generally stock up the store-bought dosa batter in the refrigerator, which makes it easier for me. Otherwise, the curry tastes equally delicious with homemade poori, idly, and roti/naan too.

How to make vegetable korma?

The vegetables that I have used in this recipe are carrots, string beans, potatoes, green peas, and cauliflower. But you can include other vegetables such as zucchini, French beans, etc., too.

Coming to the preparation, there are two ways:

  • Cook the vegetables and the masala separately but parallelly. Then mix them and simmer until everything comes together.
  • Cook vegetables together with the masala until it all comes together.

Although the first method is faster, I always prefer the second method. It’s simpler, and when cooked together, the veggies would absorb more flavor of the masala. So here’s the recipe!

Vegetable Korma

Indian Mixed Vegetable Korma

Mixed vegetable curry made with cauliflower, green peas, string beans, potato and carrots, cooked in a freshly made coconut and roasted gram paste along with spices and cilantro.
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 4 people


  • Medium cooking pan with lid
  • Mixer grinder


For the coconut paste

  • 4 tbsp grated coconut frozen or fresh
  • 1 tsp roasted gram(chana dal)
  • 2-3 dried red chili (Byadagi) for color
  • water as needed

For the korma

  • 3 tbsp sunflower oil
  • 3 cloves
  • ½ inch cinnamon
  • 2 bay leaves
  • 1 tsp fennel seeds
  • 2 green cardamom
  • 2 green chilies finely chopped
  • 1 medium red onion finely chopped
  • 2 medium tomatoes finely chopped
  • 2 tbsp ginger-garlic paste store-bought or homemade
  • 100 gm chopped carrots
  • 100 gm cauliflower florets
  • 100 gm green peas frozen or fresh
  • 1 medium potato skin-peeled and diced
  • 100 gm chopped string beans or french beans
  • ¼ tsp turmeric powder
  • 2 tsp kashmiri red chili
  • 1 tbsp coriander powder
  • ¾ tsp garam masala
  • salt to taste
  • cilantro or coriander leaves
  • water as needed


Making the coconut paste

  • Add into a mixer jar: grated coconut, roasted gram, red chili and water, and grind them into a smooth paste and keep aside.
    4 tbsp grated coconut, 1 tsp roasted gram(chana dal), 2-3 dried red chili (Byadagi), water
    coconut paste

Making vegetable korma

  • Heat oil in a cooking pan on medium heat.
    3 tbsp sunflower oil
  • Add whole spices into it, sauté until aromatic.
    3 cloves, ½ inch cinnamon, 1 tsp fennel seeds, 2 green cardamom, 2 bay leaves
    saute whole spices in oil
  • Add chopped green chilies & onions, and sauté until translucent.
    1 medium red onion, 2 green chilies
    saute green chilies and onion
  • Add the ginger-garlic paste, and sauté for a minute, until the raw smell goes away.
    2 tbsp ginger-garlic paste
    ginger garlic paste
  • Add chopped tomatoes, sprinkle some salt over it and cook until tomatoes soft and mushy.
    2 medium tomatoes, salt to taste
    add tomatoes and salt
  • Add in all the vegetables and sauté them for 20 seconds.
    100 gm chopped carrots, 100 gm cauliflower florets, 1 medium potato, 100 gm chopped string beans, 100 gm green peas
    add all the vegetables plus water
  • Pour about 100 ml of water. Then cover and cook, while stirring occasionally, until the veggies are 70% cooked.
  • Regulate the heat to low, add the powdered spices and gently combine.
    ¼ tsp turmeric powder, 2 tsp kashmiri red chili, 1 tbsp coriander powder
    add spices
  • Add the freshly made coconut-roasted gram paste.
    add coconut paste plus water
  • Pour water to adjust the curry consistency. Gently mix, cover the lid and cook on low heat until the spices, coconut paste, and the veggies are well cooked( This may take up to 10 minutes.)
  • Taste for salt at this stage, and adjust if necessary.
    salt to taste
  • Add the garam masala, combine and cook for a minute.
    ¾ tsp garam masala
    add garam masala
  • Garnish with cilantro and serve vegetable korma warm with roti, poori or dosa. Enjoy!
    vegetable kurma


  • Add salt and spices according to your taste and preference.
  • As far as the vegetables, I have used carrots, string beans, potatoes, green peas, and cauliflower in this recipe. But you can include other vegetables such as zucchini, French beans, etc., too.
  • If you are not following a vegan diet, go ahead and add some whisked curd or yogurt just before adding the garam masala. It adds on a lot of flavor to the curry.
Keyword Easy Recipes, Indian Curry, South Indian Curry, South Indian Food, Vegan Coconut Curry, Vegetable Korma, Vegetable Kurma

Check out other vegetable curry recipes here: Mushroom Capsicum Curry, Gobi Mattar Masala, Aloo Palak

If you are looking for more delicious, easy-to-follow recipes, follow Swaadista on InstagramPinterest, and Facebook.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Leave a Reply