Kerala-Style Vegetable Korma

By Zainab Shah

Updated Jan. 23, 2026

Kerala-Style Vegetable Korma
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
18 minutes
Prep Time
2 minutes
Cook Time
16 minutes
Rating
5(1,847)
Comments
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A korma can be made with any combination of meats and vegetables, braised or stewed. In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk. This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut. It works just as well with whatever combination of fresh or frozen vegetables that might be handy. Cashew butter is used in place of making a paste from soaked cashews. Black mustard seeds add complex bitterness; Thai green chiles, black pepper and garam masala give it a kick. Cutting corners doesn’t quell any flavor in this recipe.

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Ingredients

Yield:4 to 6 servings
  • ¼cup ghee, coconut oil or neutral oil
  • 2teaspoons black mustard seeds
  • 1yellow or red onion, finely chopped
  • 1teaspoon ginger paste or freshly grated ginger
  • 1teaspoon garlic paste or freshly grated garlic
  • 3Thai green chiles, sliced
  • 2teaspoons coarsely ground Malabar black pepper or 1½ teaspoons coarsely ground black pepper
  • 1½teaspoons fine sea salt
  • ¾teaspoon Kashmiri or other mild red chile powder (optional)
  • ½teaspoon turmeric powder
  • 3Roma tomatoes (optional), finely chopped
  • 2tablespoons cashew butter
  • 1pound 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
  • ½teaspoon garam masala
  • 2tablespoons chopped cilantro (optional)
  • Rice, roti or naan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

359 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 576 milligrams sodium

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

  1. 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.

  2. 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.

  3. Step 3

    Top with garam masala and cilantro, if using. Serve with rice, roti or naan.

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Ratings

5 out of 5
1,847 user ratings
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Comments

Andrew

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.

f

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

Chitra

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!

Janet

This is easy but not speedy. I smushed this recipe together with the Cashew Butter Chicken Korma and increased the spices by about 1/3. I used 3 thighs, 1 can of coconut milk and a slit large Serrano in place of the fresh Thai peppers, which I can never find. I had only a 12 oz small bag of mixed veggies, so I added some leftover roasted cauliflower. It turned out well, had a nice zing, and made enough for 4 generous servings. It would be great with chickpeas instead of chicken. Improvise!

Janna

This meal was so good. I just ate the leftovers and tastes even better the next day. I added chickpeas, fresh cauliflower, leftover baby carrots, and frozen peas. I used one tomato. I used Betterhalf creamer instead of coconut milk, which is cashew milk and coconut cream, and I had to substitute peanut butter for the cashew butter cuz that's what I had. It took much longer than 18 minutes.The flavors are delicious! The cleanup is super easy! I will make this again! I may try it with shrimp next.

CQ

This was delicious. Used 2T olive oil, 1 1/2 jalapeños instead of Thai green chilis, 1/2 can chopped tomatoes, 2T almond butter instead of cashew, fresh veg composed of bits and pieces left in the fridge, and 1 1/2 cups of coconut milk made with coconut milk powder. It could've been spicier, but that was up to me; next time I'll probably use the jalapeños but add some amount of cayenne.

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