Vegetable korma curry

Main Dish
5 servings
45 min
45 min
Creamy, spiced up authentic Indian vegetable korma curry


Number of serving: 5
To ground/blend

1/2 inch ginger

1 tbsp kas-kas/poppy seeds

2 tbsp grated coconut (can also use dessicated coconut)

3 green chilies

1 red chili

10 long beans - cut into 1 inch length

1 medium size carrot - remove skin and cut into medium size chunks

3 medium size potatoes - cut into medium size chunks

1/4 cabbage - cut into medium size pieces


1 large onion - sliced

1 1/2 tsp turmeric/kunyit powder

1 1/2 tbsp lime juice

2-3 sprigs curry leaves - sliced/shredded

3 tbsp oil

Salt for taste


  • When oil is heated, saute onion to soften.

    Add blended/grounded ingredients.

    Continue to fry until oil splits.

    Add beans, carrot, potatoes and turmeric powder. Stir for 1-2 mins.

    Pour 3/4 liter of water and salt for taste.

    At the point carrot and potatoes are 3/4 tender, add cabbage, long beans, curry leaves and lime juice. Sitr all in.

    Simmer until heated through or until veges are soft and tender.

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