Indian Vegetable Korma


  • 1 large onion
  • 1 inch piece fresh ginger, peeled
  • 2 tbs canola oil
  • 3 cloves garlic, minced
  • 1 tbs coriander seeds
  • 1 tsp cloves
  • 6 green cardamom pods, seeds only crushed
  • 2 tsp black peppercorns
  • 2 lbs mixed vegetables, including some root vegetables cut into chunks
  • 3 tsp turmeric
  • zest and juice of 1 large lemon
  • 2/3 cup ground almonds
  • 1 cup heavy cream
  • 3 tbs fresh cilantro, chopped
  • Chop the onion and mince the ginger.
  • Heat the oil in a large saucepan then add the onion, ginger and garlic and fry very gently, stirring frequently until softened. About 10 minutes.
  • Meanwhile finely grind the whole spices and peppercorns in a spice grinder or mortar and pestle.
  • Add to the pan and fry for 2 minutes, stirring constantly.
  • Increase the heat, add the vegetables and turmeric, and fry for 1-2 minutes.
  • Add the lemon juice and rind, the ground almonds and 1 and 1/4 cups of water.
  • Cover and simmer gently until the vegetables are tender. 30-40 minutes.
  • Slowly stir in the cream and a little water if the korma is too dry.
  • Season with salt and pepper and heat through gently.
  • Place in a serving dish and garnish with cilantro.
  • Serve with┬ábasmati rice.

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