LuAnn's Family Favorites Recipes

LuAnn's Vegetable Korma

Vegetable Korma is a delicious Indian dish combining colorful vegetables in a rich, fragrant sauce. When my children came into the house while supper was simmering on the stove, they exclaimed the kitchen smelled like heaven! Korma can be served over rice (Basmati preferred) or with an Indian bread such as Naan.

No Photo

Yield: 12 main dish servings



  • 3 cups uncooked basmati brown rice


  • 4 medium white or yellow (waxy-type) potatoes (not Russets), well-scrubbed, then cut into 1/2 inch cubes (no need to peel first, but you can if you wish)
  • 2 to 3 large carrots, well-scrubbed, then cut into 1/4 inch slices
  • 1 (1 pound) bag frozen cauliflower cuts/florets
  • 2 cups frozen peas or cut green beans (or 1 cup of each)
  • 2 tablespoons olive oil
  • 2 medium onions, diced (about 2 cups)
  • 1 medium red or green bell pepper, diced
  • 1 green chile pepper, halved, deseeded and deveined (optional)
  • 1 tablespoon minced garlic
  • 2 tablespoons curry powder (or to taste)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon ground cumin
  • 1 (14 ounce) can coconut milk (unsweetened, NOT cream of coconut)
  • 1 (16 ounce) can tomato sauce (may substitute diced tomatoes)
  • 1/2 cup raw cashews or raw, blanched almonds
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1 cup water, or enough to yield desired consistency
  • 2 teaspoons salt (or to taste)
  • Brown sugar (to taste)

Garnish (use any or all of the following)

  • Fresh cilantro, minced
  • Additional roasted cashews
  • Golden raisins


  1. Begin cooking the rice following package directions, so it will be done when the Korma is ready.
  2. In a medium saucepan, combine the potatoes, carrots, cauliflower, and peas. Add about 1 inch of water, or just enough to cover the vegetables; cover and bring the water to a boil over high heat, then reduce the heat to medium and cook for 15 minutes, or until the vegetables are just tender, but not overdone. (For most attractive appearance of the finished Korma, the vegetables should still retain their shape). Drain, then set aside.
  3. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions and peppers, then saute until the vegetables are tender, but not browned. Stir in the garlic, ginger, curry powder, and cumin and continue cooking for 2 minutes.
  4. In a blender, combine the coconut milk, tomato sauce, and nuts; cover, then blend until the nuts are completely ground and the mixture is velvety smooth.
  5. Pour the blended mixture into skillet, then bring to a boil over medium heat, stirring constantly. Be sure to scrape the bottom of the skillet to bring up any stuck-on bits.
  6. Add the drained vegetables, garbanzo beans and enough water to yield desired consistency to skillet, then bring the korma back to a boil, stirring frequently. Taste and add salt and brown sugar to taste.
  7. Serve hot korma over hot rice. Garnish as desired with fresh cilantro, roasted cashews, and golden raisins.


Eliminate or adjust the amount of added chile pepper and curry powder according to your family’s tolerance for spicy foods. My husband found the dish spiced as shown in the recipe too hot for his taste; whereas my son sprinkled on liberal amounts of cayenne pepper, still declaring it wasn’t spicy!


Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.

God's Rainbow - Noahic Covenant