Kerala-Style Vegetable Korma
Updated January 22, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 18 minutes
- Prep Time
- 2 minutes
- Cook Time
- 16 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup ghee, coconut oil or neutral oil
2 teaspoons black mustard seeds
1 yellow or red onion, finely chopped
1 teaspoon ginger paste or freshly grated ginger
1 teaspoon garlic paste or freshly grated garlic
3 Thai green chiles, sliced
2 teaspoons coarsely ground Malabar black pepper or 1 ½ teaspoons coarsely ground black pepper
1 ½ teaspoons fine sea salt
¾ teaspoon Kashmiri or other mild red chile powder (optional)
½ teaspoon turmeric powder
3 Roma tomatoes (optional), finely chopped
2 tablespoons cashew butter
1 pound 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
½ teaspoon garam masala
2 tablespoons chopped cilantro (optional)
Rice, roti or naan, for serving
Nutritional analysis per serving (4 to 6 servings)
30 grams carbs; 359 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 26 grams fat; 4 grams fiber; 576 milligrams sodium; 5 grams protein; 7 grams sugar
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
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
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!
Delish! More time spent chopping than actual cooking. Added a block of tofu, only used two 2tbsp of oil, and subbed puréed soaked cashews for the cashew butter, which worked out better than fine. We were all licking the bowls. Will 100% make again.
Worth stocking freezer with frozen vegetables to create instant flavour bomb with this recipe. Like others I think fresh lime juice would enliven it even more. A keeper!
Per the reviews, only used two tbsps olive oil, substituted 1.5 teaspoons mustard powder for the black mustard seeds, one medium poblano pepper instead of green chiles, tahini instead of cashew butter, pound of asparagus, half-pound cauliflower florets, 5 ounces of peas, can of light coconut milk, and it turned out most spectacular, and is now on rotation!