Koorma Vegetable Curry
Submitted by pixie
Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsKoorma (also spelled korma) is the gentler side of Indian curry. This version loads up on vegetables: potatoes, cauliflower, carrots, and green beans simmered in a tomato-based sauce seasoned with coriander, turmeric, ginger, and mild chilies. The yogurt stirred in at the very end turns the sauce creamy and tangy without any coconut milk.
The spice level here is approachable. Canned mild chilies add flavor and a gentle warmth rather than scorching heat, and the turmeric gives the sauce that golden color. Fresh ginger and garlic sauteed with the onion build the aromatic base that everything else rests on.
Steaming the green beans separately is a smart move. They go in at the end, bright green and crisp-tender, instead of turning olive-drab and mushy from simmering in the sauce for 30 minutes. The contrast in texture against the softer potatoes and cauliflower makes each bite interesting.
Stir the yogurt in off the heat and serve immediately. Yogurt curdles if it boils, and you want it smooth and creamy.
Chef Tips
- Add water sparingly if the sauce gets too thick. You want it coating the vegetables, not soupy
- The vegetables should be tender but still firm. Mushy curry is overcooked curry
- Use plain, full-fat yogurt if you can. Low-fat works but the sauce will be thinner
- Fresh cilantro goes in midway through cooking so it has time to infuse the sauce
Variations
- Coconut korma: Replace the yogurt with coconut cream for a richer, dairy-free version
- Add chickpeas: Stir in a can of drained chickpeas with the potatoes for extra protein
- Paneer addition: Cube paneer cheese and add it with the green beans for a heartier dish
Ingredients
Directions
Heat margarine in wok.
Add onion sauté until translucent. Add garlic continue until onion golden.
Add tomatoes, chiles, ginger, salt and spices.
Bring to a simmer, then stir in potatoes, cauliflower, and carrots.
Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro.
Simmer for another 20 min over low heat, until vegetables and tender but firm.
While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.
Steam string beans separately until bright green and crisp tender.
Stir into vegetable mixture.
Remove from heat and stir in yogurt. Serve at once.
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