Vegetable Korma

Vegetable Korma - SEAG - Shipley Eco-Action Group
plant based vegan recipe korma

Vegetable Korma

A lightly spiced dish using vegetables and coconut milk. Ideal for cooking with seasonal vegetables – you select which to include.
Prep Time 1 hr
Cook Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • Large saucepan


  • 500 grams mixed prepared vegetables cut into chunks
  • 1 tablespoon vegetable or olive oil
  • 1 small onion, chopped
  • 1 garlic clove
  • 1 cm root ginger, chopped
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chilli
  • `1 lemon
  • 1 vegetable stock cube
  • cashew nuts
  • 1 400g tin chopped tomatoes
  • 1 400g tin coconut milk or cream
  • 2 tablespoon sultanas
  • salt and pepper


  • Fry the onion, garlic and ginger gently until soft
  • Add the spices and fry for 2 minutes, stirring
  • Stir in the vegetables and chopped tomatoes
  • Add a teaspoon of lemon rind and lemon juice and crumble vegetable stock cube
  • Cover and simmer for 30 minutes until the vegetables are just tender; add water if needed
  • Stir in half a tin of coconut milk, and add more if desired
  • Stir in the cashew nuts and season with salt and pepper
  • Top with sultanas


If using reduced fat coconut milk, recommend using half a tin if you wish to keep a thicker sauce consistency.
Keyword Plant based
Categories: Recipes
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