Kerala-Style Vegetable Korma

Name: Kerala-Style Vegetable Korma
Prep time: 2 min
Cook time: 16 h 16 min
Total time: 18 min
Yield: 4 to 6 servings
Cuisine: indian
Ingredients: 1/4 cup ghee, coconut oil or neutral oil; 2 teaspoons black mustard seeds; 1 yellow or red onion, finely chopped; 1 teaspoon ginger paste or freshly grated ginger; 1 teaspoon garlic paste or freshly grated garlic; 3 Thai green chiles, sliced; 2 teaspoons coarsely ground Malabar black pepper or 1 1/2 teaspoons coarsely ground black pepper; 1 1/2 teaspoons fine sea salt; 3/4 teaspoon Kashmiri or other mild red chile powder (optional); 1/2 teaspoon turmeric powder; 3 Roma tomatoes (optional), finely chopped; 2 tablespoons cashew butter; 1 pound frozen (not thawed) or fresh mixed vegetables, such as cauliflower florets, chopped carrots, peas, broccoli florets, chopped green beans and corn; 1 (13.5-ounce) can full-fat coconut milk; 1/2 teaspoon garam masala; 2 tablespoons chopped cilantro (optional); Rice, roti or naan, for serving

By Zainab Shah

Updated Oct. 11, 2023

Kerala-Style Vegetable Korma — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 18 minutes
Prep Time: 2 minutes
Cook Time: 16 minutes
Rating: 5(1,285)
Comments: Read comments

A korma can be made with any combination of meats and vegetables, braised or stewed. In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk. This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut. It works just as well with whatever combination of fresh or frozen vegetables that might be handy. Cashew butter is used in place of making a paste from soaked cashews. Black mustard seeds add complex bitterness; Thai green chiles, black pepper and garam masala give it a kick. Cutting corners doesn’t quell any flavor in this recipe.

Featured in: 5 Festive Dishes for an Easy Eid Lunch

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Ingredients

Yield:4 to 6 servings

¼cup ghee, coconut oil or neutral oil
2teaspoons black mustard seeds
1yellow or red onion, finely chopped
1teaspoon ginger paste or freshly grated ginger
1teaspoon garlic paste or freshly grated garlic
3Thai green chiles, sliced
2teaspoons coarsely ground Malabar black pepper or 1½ teaspoons coarsely ground black pepper
1½teaspoons fine sea salt
¾teaspoon Kashmiri or other mild red chile powder (optional)
½teaspoon turmeric powder
3Roma tomatoes (optional), finely chopped
2tablespoons cashew butter
1pound frozen (not thawed) or fresh mixed vegetables, such as cauliflower florets, chopped carrots, peas, broccoli florets, chopped green beans and corn
1(13.5-ounce) can full-fat coconut milk
½teaspoon garam masala
2tablespoons chopped cilantro (optional)
Rice, roti or naan, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat ghee or oil in a large pot over high for 30 seconds. Add mustard seeds. When they start to sputter, add onion, ginger, garlic and green chiles. Continue cooking, stirring occasionally until the onions are translucent, about 5 minutes.
Step 2
Stir in black pepper, salt, red chile powder and turmeric. Add tomatoes (if using) and cashew butter and stir until the cashew butter has melted. (If using the tomatoes, continue cooking until the tomatoes start to break down, about 5 minutes.) Stir in vegetables then coconut milk. Once the liquid is boiling, reduce the heat to medium and continue simmering until the vegetables are cooked through, 8 to 10 minutes.
Step 3
Top with garam masala and cilantro, if using. Serve with rice, roti or naan.

Ratings

5 out of 5

1,285 user ratings

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Comments

Chitra2 years ago

A wonderful recipe that has been modified for ease of use. My quibble (as a South Indian), is the amount of cooking fat. Two tablespoons of ghee or oil is plenty!

Andrew2 years ago

I make a lot of curries and dishes like this, and I got real tired of all the mincing. So I bought a bunch of fresh ginger, garlic and chiles and pureed them together. I keep a big jar in the freezer and a small one in the fridge. Great timesaver, and the flavors hold up well. No, I did not measure how much of each I used.

f2 years ago

As someone from Kerala, I was actually impressed how a New York Times recipe ended up closer to my moms cooking than Indian YouTubers. Two tbsps of oil is plenty. I used fresh cauliflower and carrots and some frozen peas, light coconut milk and it was delicious

rjgman5 days ago

I used a 12 oz, bag of mixed frozen vegetables plus a 12 oz bag of frozen peas and loved it. And yes, it was easy-peasy.

A Reader1 week ago

Would almond butter work well, in lieu of cashew butter?

SheppieGal1 week ago

Very good as written, except I cut the ghee by half and that was plenty. I would definitely make it again.

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