Vegetable Korma

Vegetable Korma 1
If you’re looking for a mild cozy curry, look no further! Our Coconut Korma is creamy without being heavy, and it simmers beautifully with mixed vegetables. If you like yours extra rich, use coconut milk instead of water.

Serves 4


2 tablespoons vegetable oil

1 cup cauliflower cut into small florets

1 cup carrot, cut into thin sticks

½ cup ½ -inch diced potato

1 jar Maya Kaimal Coconut Korma

½ cup frozen peas

¼ cup cilantro leaves (optional)


Step 1
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the cauliflower, carrots, and potatoes and sauté until browned lightly in spots.

Step 2
Add Coconut Korma and 1/2 cup water and partially cover. Simmer for 15 minutes over low heat until vegetables are cooked through. If the sauce becomes too thick, add more water.

Step 3
Add the peas and simmer a few minutes until hot. Garnish with cilantro and serve over rice or other grain.