Kerala-Style Vegetable Korma
Updated Oct. 11, 2023
- Total Time
- 18 minutes
- Prep Time
- 2 minutes
- Cook Time
- 16 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
359 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 576 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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!
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.
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
Delicious! Like other reviewers, I used way less ghee - about 2 tablespoons. I made cashew butter in the food processor: a cup of roasted unsalted cashews blended with a couple of teaspoons of runny coconut oil. Now I have extra for next time!
Subbed fresh summer squash, kale and chard, with appropriate adjustments to cooking time. Also subbed peanut butter for cashew paste - worked just fine.
Made with full amount of ghee but used low-fat coconut milk since that's what I had on hand. I had some powdered almond butter so I used that in lieu of cashew butter. Used one serrano pepper in lieu of 3 Thai chiles bc that's what I could find, and I included ¾ t of regular chili powder for the same reason. I used a combo of fresh and frozen vegetables. Pretty quick and easy to prepare and it turned out with just enough heat for us--warming but not enough to set one's mouth ablaze.