Kerala-Style Vegetable Korma Recipe (2024)

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!

This is really an excellent dish. My husband and I enjoyed it for lunch today. I used bitter gourd and Japanese eggplants for vegetables. Eggplants soaked up a lot of the flavours. Did not change or substituted any of the spices, cooked as per instruction in the recipe. Together with a bowl of Japanese rice, it was simply perfect, Thank you, Zainab.

Make your own cashew butter if you don’t have any. Put 1 cup of cashews into the food processor and let it go until it turns into a butter consistency. Mix it with a little water or coconut milk before adding to the recipe for easiest mixing. Very nice buttery flavor without butter. I used black pepper and jalapeño and tomato paste instead of tomatoes. Made mine with fresh spinach and frozen peas. Delicious.

Is there something that can be substituted for the cashew butter? I have family members who are allergic to tree nuts. Thanks

WRT cashews - botanically speaking, cashews are not tree nuts (they are "drupes"), so a person with a "tree nut" allergy is not necessarily alkergic to cashews. That being said, ask your family members if they are allergic to cashews (because some people are). Either way, I think tahini would work well in this dish - it has a similar mild-ish flavor profile and consistency. Assuming, of course, sesame allergy isn't an issue too.

Really great, with a nice kick. Not as sweet as I expected to be, but still lots of subtle flavor. And I used ghee because I wouldn’t do it any other way.

Reckon in the quick pantry items spirit of this recioe, I'd use a bit of diced tomato from a can or paste instead of the romas.

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

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.

This is a fantastic recipe - everyone in my (Indian) family appreciated it. Only a couple tweaks from me - I added 2 curry leaves to the mustard seeds and I used fresh vegetables since that’s what I had on hand (zucchini, eggplant and radish). The eggplant soaked up all the flavor. I also used two seeded jalapeños and whatever black pepper and red pepper I had in my spices. Do not skip the garam masala- it made a big difference to the dish. I’ll be adding this to our weeknight rotation.

Very tasty. Made with carrots, broccoli, and green beans. Even with a smaller dice, the carrots needed closer to 20 minutes boil time to be cooked through. Wouldn’t hesitate to make again, and making your own cashew butter is easy with a mortar and pestle, as well.

Delicious made as written. I didn't have cashew butter but made some quickly in the Vitamix. The amount of nut butter needed was quite small so I added the tomatoes to the blender at the same time to help it blend. Easy to make, versatile and perfect for when guests come around.

What is "desiccated fresh coconut"? Is it just a four dollar word for the 10 cent "dried"? Either way, it doesn't sound fresh.

Delicious and simple! I have other more complex veg korma recipes so this is a winner. Didn't have cashew butter, so I made cashew creme (with just water). Lite coconut milk works just fine. I used fresh veggies so simmer time took longer about 15 minutes.

Completely divine! I used cauiflour, and carrots and caulifloweruntil done and then added a bag of frozen peas for color and a surprising sweet note. Serrano peppers provided the perfect spice — hadn't remembered to get a mild Indian pepeer powder, and didn’t miss it. The black mustard seeds, cashew butter, and Graham Masala were critical. This dish was simple, deeply nourishing and delicious and the cilantro was the crowning glory.

Used evaporated milk because I don’t care for the taste of coconut and skipped the cashew butter (allergies). Used about 3/4 cup crushed canned tomatoes. Excellent way to use up excess frozen broccoli and cauliflower.

Loved this recipe! I used frozen broccoli, frozen peas, and fresh chopped carrots. I substituted the cashew butter for tahini due to a nut allergy (using a tip from the comments section to try tahini as a substitute). I didn’t add all the coconut milk — the can of coconut milk had separated so I added all the liquid and ~half of the separated coconut cream. I also added garam masala seasoning at the end!It was creamy and delicious!

Used 2 tbs curry

Wow. Now not only my favourite vegetable curry but by far the quickest and easiest to make. Winner!

Has anyone tried this with lite coconut milk?

Allergies: Whole Foods had both oat butter and sunflower butter. Once I got them home and opened them, sunflower seemed the better choice (less sweet/strong). Also, they had packets of sunflower butter which translate into about a tablespoon and will save you on buying the whole jar. Pantry sub: I used tomato paste to save on labor and make it pantry friendly, just added a bit of water at that step.It turned out great - my tummy said yum!

Great taste. The tastes if the seasonings and herbs melded together perfectly. Substituted some of the veggies(cauliflower and broccoli) with Bitter Melon. Should have soaked the bitter melon overnight in salt water to remove some of the BITTER it had. The base recipe with the peas and green beans was excellent. Will cook again.

This was quite lackluster as written, so: grated another tablespoon of ginger with 2 garlic cloves to stir in, generously sprinkled garlic masala over the whole pot, and topped each bowl with a big squeeze of lemon & cilantro. Pretty good with the additions for the ease of effort.

Aug. 31, 2023. Made for Maggie and Jim. They asked for recipe.

Used more vegetables. Turned out delicious.

Easy, flavorful, colorful. Also a great way of using up assorted *fresh* veg at the end of the week. I used green beans, parboiled 2 mins; fresh corn kernels; and "lunchbox" (small sweet) peppers. Can increase spices a bit. Did not have fresh chiles; used Aleppo pepper and my trusty (b/c always there) cayenne. I thought the 1/4 cup of oil was spot on (maybe because my coconut milk was "light"). Almond butter subbed for cashew butter and was fine. Good the next day.

This is a very good recipe. The grocery store was out of canned coconut milk but they did have canned coconut cream, and it turned out great. If you don’t like spicy you might want to reduce the number of chilis.

Fantastic recipe. I quadrupoled it to freeze but next time I wouldn’t use quite so much sal.