Kerala-Style Vegetable Korma

By Zainab Shah

Updated Jan. 22, 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(1,929)
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
1,929 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!

Olivier

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!

Esther

I had a hankering for a veggie curry after reading about DCI Chris Hudson making a veggie curry in the latest Thursday Murder Club book, and this hit the spot! I doubled the recipe to have leftovers, but found that I needed to triple the spices. Because I'm trying not to consume too much saturated fat for blood pressure reasons, I used one can of light coconut milk and the same volume again of chicken broth. I was very happy with the end result and will keep making the recipe this way.

Anna

There is a particular joy in cooking a meal for the first time that you know will be in your arsenal forever! I love a recipe that relies on pantry staples and allows for using up whatever vegetables you have on hand. Broccoli and a can of chickpeas worked wonderfully.

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