Korma veggie version

Vegetable Korma

In line with the spirit of Easter fasting we present another vegetarian version – this time for a white, aromatic curry with nuts and vegetables.


  • 1 kg vegetables (mix of  cauliflower, potatoes, peppers, carrots, zucchini)
  • 150g peas (canned or frozen)
  • 2 onions (200g)
  • 4 sm ginger (1 tbsp grated)
  • 7 cloves garlic (1 tbsp grated)
  • 50g raw nuts (cashew/almonds)
  • 1 can coconut milk
  • 8 tbsp oil
  • 1-2 fresh chilies (optional)
  • fresh coriander (optional)
  • basmati rice (as a side dish)
  • salt


  1. Preheat oven to 220C with a fan.
  2. Cut vegetables (without the zucchini) into equal pieces and place on a tray, lined with parchment paper. Salt and drizzle with some oil.
  3. Chop the onions.
  4. Puree 7 garlic cloves and 4 sm ginger.
  5. In a blender puree nuts with 3 tbsp coconut milk.


  1. Roast vegetables in the preheated oven for 15 minutes. Then take out and leave aside till ready to use them.
  2. Heat 8 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
  3. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  4. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
  5. Add the contents of package №2 (and optionally package Chili) and stir constantly for 1 minute.
  6. Add pureed nuts, all coconut milk and a cup of water if necessary. Wait till it simmers gently.
  7. Pour in the pan the peas, chopped zucchini and the roasted vegetables and mix with the masala.
  8. Add the contents of package Garam masala and stir.
  9. Sprinkle with fresh coriander (optional).
  10. Serve with basmati rice.

We highly recommend that you see the video recipe before cooking: