South Indian Spicy Vegetable Korma Recipe

About this recipe

South Indian Spicy Vegetable Korma is a fragrant and creamy curry that combines fresh vegetables with a medley of spices and coconut milk, creating a perfectly balanced dish that's rich in flavor yet moderate in heat. This wholesome recipe is ideal for breakfast and provides a nutritious start to your day, with its vibrant mix of greens, protein-packed legumes, and aromatic spices. Perfect for families who enjoy hearty meals, it pairs wonderfully with soft dosas, flaky parathas, or steamed rice, making every bite a celebration of South Indian cuisine. The recipe uses accessible ingredients and intermediate techniques for a delightful cooking experience.

Ingredients

• 1 head Cauliflower
• 250 g French Beans
• 250 g Carrot
• - Frozen Peas
• 500 g Onion
• - Coconut Oil
• 200Ml Kara Coconut Milk Classic (200ml)
• 250g Ginger
• - Coriander Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat 2 tbsp coconut oil in a large pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter for 30 seconds.
2. 2. Add the chopped onion and green chilies to the pan. Sauté for 2-3 minutes or until the onion turns translucent.
3. 3. Stir in the grated ginger and chopped tomatoes. Cook for 5-6 minutes until the tomatoes soften and form a thick base.
4. 4. Add turmeric powder, coriander powder, red chili powder, and garam masala to the pan. Mix well and cook for 1 minute to release the spices' aroma.
5. 5. Add the cauliflower, green beans, carrots, and frozen peas. Mix thoroughly, ensuring the vegetables are well-coated with the spice mixture.
6. 6. Pour in the coconut milk and stir. Cover the pan and let the vegetables simmer for 15-20 minutes on low heat, stirring occasionally.
7. 7. Once the vegetables are tender and the curry has thickened, season with salt and adjust spices if needed.
8. 8. Garnish with chopped fresh cilantro and drizzle the remaining 1 tbsp of coconut oil for added flavor.
9. 9. Serve warm with steamed rice, dosas, or parathas for a satisfying South Indian breakfast.