A close up of Vegetable Korma

Vegetable Korma

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Do you love vegetable korma curry but you’ve never made your own? Find out all there is to know about this recipe and test yourself with a quiz! Enjoy!



  • 30ml (2 tbsp) vegetable oil
  • 1 onion, peeled and finely chopped
  • 125ml (1/2 cup) korma curry paste
  • 1 small cauliflower, washed and chopped into florets
  • 200g (7 oz) fine green beans, washed and trimmed
  • 250ml (1 cup) sweetcorn kernels
  • 250ml (1 cup) peas
  • 400ml (1 can) coconut milk
  • 15ml (1 tbsp) brown sugar
  • salt, season to taste


  1. Gently fry the onion in the oil until softened.
  2. Add the paste, stir well and let it simmer for a few minutes to release the flavours. 
  3. Add the cauliflower and green beans. Stir well, place a lid on the pan and let it gently cook for 5 minutes.
  4. Next, add the sweetcorn, peas, coconut milk and sugar. Stir thoroughly and let the curry slowly bubble away for about 10 minutes or until the vegetables are cooked. 
  5. Serve immediately with plain rice.


  • Made too much? This dish freezes well!
  • Don’t be afraid to experiment with other vegetables as well, such as potato, sweet potato mushrooms, etc. 
  • Category: Main Course
  • Cuisine: Indian


  • Serving Size: 1 serving
  • Calories: 503
  • Sugar: 15.1 g
  • Sodium: 297 mg
  • Fat: 41.6 g
  • Saturated Fat: 24.8 g
  • Carbohydrates: 32.3 g
  • Fiber: 8.6 g
  • Protein: 8.5 g