The Best Fresh Garden Vegetable Coconut Korma

I love to use my garden produce in new food dishes. This vegetable coconut korma recipe uses quite a few veggies so I am able to use fresh peas, carrots, cauliflower, green beans, tomatoes, ginger, garlic and cilantro. Literally any vegetable that you want can be added to this dish to make it your own.

Fresh vegetables, Creamy sauce…It doesn’t get better than this. With fresh ingredients this Indian dish makes our top recipes every time.

I love Indian food! The spices, the vegetable dishes, the culture that is so different from my own. It’s amazing. Every time we go to an Indian restaurant I ask for the recipe of what I’m eating.

When my husband and I were first married we lived next to a tiny old woman from India. She loved to cook for us. Everything she made was delicious and authentic. That was the first time we ever tried Gulab Jamun. A must try Indian Recipe.

Korma

One of the first Indian dishes I tried was Chicken Coconut Korma from a place called Bombay House. It is amazing! It is my favorite dish and I have been trying to perfect my recipe ever since.

When I first tried this recipe I made it so spicy (accidentally) that my husband was literally sweating as he gallantly ate every bite. We were newly married at the time and he didn’t want to hurt my feelings by telling me it was actually painful to eat my food. It was still delicious I just had to learn to tone down the spice!

Roast the Cauliflower

This last time I made it I roasted the cauliflower to add some nuttiness to the flavor. The great thing about this recipe is that is is versatile. You can change it according to preference and it’s still delicious. Spicy, different veggies, or even replacing the veggies for meat doesn’t change the yum factor.

I love to top this dish with our homemade Paneer (Indian cheese like mozzarella).

Share with us on Instagram if you make this Korma recipe. I love to see your photos. #sweetolivefarms

Creamy Coconut Korma

Leslie Gibson

Creamy tomato based vegetable korma with fresh garden vegetables

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 8

Equipment

• Food Processor
• 5 Quart Cast Iron Pot

Ingredients

  

• 2 tbsp Vegetable oil
• 2 medium Onions
• 2 inches Fresh ginger
• 6 cloves Garlic
• 1/2 head Cauliflower pieces
• 1 cup Peas
• 1 cup Carrots
• 1/2 cup Green beans
• 1 Tbsp Yellow curry powder
• 1 Tbsp Garam Masala powder
• 2 Tsp Cumin powder
• 1 tsp Coriander powder
• 2 tsp Turmeric powder
• 1 Tbsp Salt
• 1 Tbsp Fenugreek powder
• 2 cans Coconut milk or cream
• 2 Tbsp Lemon Juice
• 1/4 Cup Golden Raisins
• 1/4 Cup Cashews
• 1/2 Cup Plain Greek Yogurt
• 3 Diced Tomatoes

Instructions

 

• 1. In a food Processor blend peeled ginger, garlic and diced onion to a puree.

  2. In a 5 Quart Pot heat the oil and spices on the stove for 1-2 minutes to release the aromas of the spices. Add the ginger, onion, garlic mixture stir for 2-3 minutes on medium high heat.

  3. Add the diced tomatoes and cook until the tomato has released its juices and thickened slightly.

  4. In a smaller pot steam all the vegetables until tender.

  5. Add the coconut milk and raisins to the tomato mixture. Cook for 1 hour.

  6. Drain the steamed vegetables of any excess water and add them to the tomato sauce mixture. Mix in Yogurt and cook for another 10 minutes. Add lemon juice.

  7. Top with cashews and cilantro as desired.

  Serve with basmati rice and Naan

Keyword Coconut Korma, korma, kurma, vegetable