Vegetable korma

A mild, creamy Indian curry: vegetables simmered in a silky sauce of coconut milk and almonds. Fragrant and comforting without being spicy-hot, it is a plant-based curry that everyone can enjoy.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 311 kcal · 8 g protein · 14 g carbohydrate · 23 g fat

Ingredients

• 1 cauliflower
• 2 carrots
• 150 g of peas
• 400 ml of coconut milk
• 2 tbsp of ground almonds
• 1 tbsp of garam masala
• 1 tsp of turmeric

Method

1. Fry the onion and spices.
2. Add the vegetables and the coconut milk.
3. Stir in the ground almonds to thicken.
4. Simmer for 25 minutes and serve with rice.

Nutritional benefits

The vegetables provide fibre, vitamins and antioxidants, the coconut milk and almonds supply good fats and a creamy richness, and the spices (turmeric, garam masala) bring an anti-inflammatory touch. Milder than other curries, korma is a comforting, approachable plant-based dish that is naturally gluten-free.

Variations and substitutions

• Add chickpeas or tofu for more protein.
• Make it with chicken (the traditional korma).
• Use reduced-fat coconut milk.
• Blend in cashew nuts for an even creamier sauce.

Storage and preparing ahead

Keeps for 3 days and can be frozen. Reheat gently.

💡 Good to know

Ground almonds (or blended cashew nuts) thicken and enrich the sauce without cream: that is the secret of a silky korma.

Read also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

The foods in this recipe: cauliflower · carrots · peas · coconut milk · almonds.

You might also like these recipes: Homemade ratatouille · Roasted aubergines with tahini sauce · Thai green vegetable curry.