Vegetarian Korma

7 reviews, 4 star(s). 100% would make again

Ready in 30 minutes; part of 20 One-Pot Meals collection

A delicious creamy Indian dish.


1 1/2 tablespoons Vegetable oil
1 small Onion; diced
1 teaspoon fresh ginger; minced
4 cloves garlic; minced
2 potatoes; cubed
4 carrots; cubed
1/2 fresh jalapeno (or to taste); finely chopped
3 tablespoons ground unsalted cashews
1 4-oz can tomato sauce
2 teaspoons Salt
1 1/2 tablespoons Curry powder
1 cup frozen green peas
1 small green bell pepper; diced
1 small red bell pepper; diced
1 cup Coconut milk
fresh cilantro, for garnish

Original recipe makes 4 Servings



Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix in potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir in peas, green bell pepper, red bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Verified by stevemur
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Calories Per Serving: 366 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Pretty good. Needed to add much more seasoning than recommended to make it edible.
ladijas 1m ago

Very tasty! The potatoes definitely needed to cook longer though. I will make it again!
Jwebby05 2y ago

03/25/13: Very good. Really enjoyed this.
nessadot 3y ago

To the poster: please readjust this recipe, between the ingredients not matching and the potato cooking time not working, it's sort of a mess. the recipe is good, but it would be great with a proper guideline.
Bswanson26 3y ago

I'm a little disappointed that this dish doesn't taste like the veggie korma at my local Indian restaurant. But this recipe is undoubtedly healthier, so that's a plus. It tastes very light and fresh. Note that the ingredients list is missing a few items - jalapeno and bell peppers. I think I would have enjoyed it more if I had put in the jalapeno. Based on a previous review, I cut the potatoes pretty small (1/4 inch cubes) and they cooked just fine. I also added in zucchini.
IvySue 5y ago

This dish is excellent and very yummy. The only difficulty was that the potatoes did not cook in 10 minutes! They took a good 35-40 minutes to become soft and also there was not enough liquid in the tomato sauce for them to cook so I threw in the coconut milk before adding peas and zucchini (which I substituted for peppers).
Teryl8 7y ago

[I posted this recipe.]
janelope 7y ago

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