Vegetable Korma

I recently tried Pakistani food for the very first time and it was absolutely delicious! While I typically don’t like very rich foods ( and thus decided that I do not like curries) I gave it a try since after having researched Asian cuisines. I did not disappoint and was nothing like I had ever tasted. If ever you find yourself in Northern California around Concord, go to Anarkali, it is amazing!

So after some brief research, I saw that this recipe often boils the vegetables first and then uses the Korma as a sauce. However, I like to use as few pots as possible, so I got rid of that step and instead cooked everything all together.

I will admit, this wasn’t exactly what I had eaten in the restaurant but I am still going to improve upon this recipe yet!

I looked at all the spices I needed and sort of “winged” it by adding a little bit of this and a little bit of that.


Vegetable Korma


  • 1/4 tsp. red chili powder
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cardamom
  • 2 tsp. ground coriander
  • 1 tsp. curry powder
  • pinch of cumin
  • 1 cup unsweetened coconut milk + 2 tsp. starch
  • 1 1/2 tsp. sweetener (either sugar or whatever you like to use, I used stevia)
  • 1 head broccoli florets, chopped into bite size pieces
  • 1 carrot sliced into coins
  • 1 cup snow peas chopped
  • handful green beans, chopped
  • 2 zucchinis sliced into half-moons
  • 2 onions diced
  • 1″ ginger, minced
  • 4 cloves garlic minced
  • 1 jalapeno finely chopped
  • 2 tsp. chili oil/ paste
  • black pepper
  • salt


  1. heat some oil in a pan and add in the garlic, onions, jalapeno and ginger, allowing to cook until fully transparent and almost caramelized.
  2. add in the spices and stir until completely incorporated and then add in the coconut milk and allow to simmer for about 1 minute
  3. (optional) Pulverize in the blender until a smooth and creamy consistency is reached. Then place back into the pan
  4. add in the carrots and greens and allow to cook for 2 minutes, then add in the zucchini, broccoli, and sweetener, cover and cook until completely tender, about 10 minutes along with salt and black pepper to taste
  5. add in the snow peas and chili oil and cook for another 2-3 minutes so that the snow peas also become tender.
  6. Check and season if necessary then serve nice and hot!

I did not blend my sauce, however if I ever re-did this recipe, I definitely would because it would provide a much better texture and taste.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s