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Recipe of the day: Creamy vegetable korma

You can never go wrong with a delicious pot of creamy vegetable korma curry prepared any day of the week.

Give meat a break and try this tasty vegetable korma curry tonight for yourself and your loved ones, which you can serve with store bought or homemade flat bread or over a bed of your favorite rice.

Creamy vegetable korma

vegetable korma
Creamy vegetable Korma. Image: Pinterest


For the sauce

  • 1 medium yellow onion, peeled and halved
  • 3 cloves garlic, peeled
  • 1 piece ginger root, roughly chopped
  • 1 jalapeno pepper, stemless and seedless
  • 1/4 cup raw cashews

For the Korma

  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes, diced
  • 1/2 cup canned, unsweetened full-fat coconut milk
  • 3/4 cup yogurt
  • 1 1/2 teaspoons brown sugar
  • 1 medium waxy potato, peeled and diced
  • 1 cup frozen pea and carrot mix
  • 1 cup chopped fresh green beans

ALSO TRY: Recipe of the day: Old-fashioned onion rings


  1. Place the onion, garlic, ginger, jalapeno and cashews in the bowl of a blender along with 1/2 cup water. Process until pureed.
  2. Heat the vegetable oil in a large skillet over medium heat. While the oil is heating, measure all the spices (the curry powder through the cardamom) and place in a small bowl.
  3. Pour the pureed sauce mixture into the hot pan, being careful not to splash. Stir in the measured herbs and cook for 2 to 3 minutes, until fragrant.
  4. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas and carrots and green beans. Stir well, cover the pan and simmer over medium heat for 10 minutes.
  5. Cover and cook for a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

This recipe was found on

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