Vegetables Korma Recipe | Vegetarian Times Skip to main content

Vegetables Korma

The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.



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½ cup basmati rice
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2 medium tomatoes, cut into chunks
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½ small white onion, cut into chunks
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1 ½ Tbs. minced fresh ginger
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1 Tbs. vegetable oil
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½ tsp. garam masala or curry powder
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¼ tsp. plus ⅛ tsp. ground cardamom
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2 Tbs. golden raisins
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2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
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1 7-oz. can chickpeas, rinsed and drained (¾ cup), optional
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3 Tbs. fat-free evaporated milk or heavy cream
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1 Tbs. toasted slivered almonds, optional


1. Cook rice according to package directions.

2. Purée tomatoes, onion, and ginger to paste in food processor or blender.

3. Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.

4. Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.

Nutrition Information: 

9 g
Total Fat: 
7 g
Saturated Fat: 
1 g
82 g
0 mg
69 mg
7 g
19 g
Serves 2

Comments on this Recipe

This recipe is a good alternative when you want a quick, lower-fat korma, but don't expect it to taste as good as the real thing. I think it would be better with coconut milk instead of the evaporated milk.

I wish I had this recipe during university. With some standard pantry items, frozen vegetables, a few spices and a little cream it makes a tasty and nutritious meal.

I used coconut milk and topped with Patak's Lime Relish - fantastic. I love being about to use frozen vege and other pantry item to throw together a meal that tastes much more complex than one would guess. A "special" week-night meal.

I loved this recipe. I am vegan, but was tiring of coconut curries, so I used a more precise cream analog (MimicCreme), instead, to capture the original intention of the recipe. I love how easy the sauce is. I didn't even have to finely chop an onion! Just hack it into chunks and throw it in the blender with the tomatoes. I used a mix of fresh and frozen vegetables, even though the recipe calls for frozen only. The fresh ones just need to cook a little bit longer, which is still easy. I'll make it in the future with whatever I have on hand. I'm happy to have an easy sauce recipe as a healthy alternative to jarred sauce, on nights when I don't feel like labor-intensive cooking.

Made this dish for the first time tonight. Both me and my husband liked it, however we decided that the Masala could be tripled.

This seems like a quick meal with Indian spices, but I would hardly say that the "only nontraditional thing about this Indian dish is the frozen vegetables!" Indians would not have canned chick peas nor evaporated milk. We would put the garam masala in last (not in the oil) and perhaps use yogurt or skip the dairy altogether.

You should try it with brown rice or bulger wheat. It's really much tastier.

I would use cashew cream instead of the dairy for a great vegan alternative. :)

I made a few tweaks (extra curry and cardamom, the addition of some garlic and greek yogurt instead of evaporated milk). I loved how easy this was to throw together, how different it was from my regular quick meals and how filling it was. I'm looking forward to having the leftovers for dinner tonight!

Oh wow this was awesome! So full of flavor and easy to make. I used brown jasmine rice instead. Great for lunch the next day too! I added to my repeat list.

This is very good. I used fresh veggies and some frozen Lima beans. I added some chillies for a little head and served cucumber raita as a condiment.

This looks good



This was good but it does need a little more seasoning. Next time I'll add garlic and more curry powder.



Thank you :) Please start with short videos for the recipes as well :)

Great dish. Needs tweaking for spice. Was almost like a stew with minimal Indian flavor. I even added curry powder and more garam masala. Needs more warmth and richness. I'm used to Kormas being sweeter and creamier. This was my regular curry base. Good base recipe.

I'd skip the dairy and use Thai coconut milk or, as Donna suggests, cashew cream. No reason not to make this vegan so everyone can partake. I'd also bump up the garam masala, my all-time favorite spice combo.

I made this last night and love it. I used 1 can diced tomatoes instead of fresh, steamed fresh vegetables and lite coconut milk. This is a recipe that can easily be tweaked to your preferences. Thanks for all your great recipes!

This looks delicious. Can i substitute the cream to make this vegan? Or can i just leave it out?