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Vegetable Korma


  • 2 tbsp vegetable oil
  • 1 c diced leek
  • 1 tsp minced fresh ginger
  • 3 tbsp minced garlic
  • 2 small red or Yukon potatoes, diced
  • ½ c water
  • 1 c tomato sauce
  • 2 tbsp curry powder
  • 12 oz frozen mixed vegetables
  • 1 c light coconut milk
  • Salt and black pepper to taste


  1. Heat the oil in a large pot over medium-high heat. Add the leek and sauté for 5 minutes, then add the ginger, garlic, and potatoes and sauté for 2 minutes more. Add the water, tomato sauce and curry powder and bring to a simmer. Stir well, cover with a lid and cook 6-8 minutes. Add the frozen mixed vegetables and coconut milk and simmer for 5-10 minutes until the vegetables are tender. Season to taste with salt and black pepper.

  2. Serving suggestion: This Indian dish is delicious served hot over basmati rice with a side of naan; garnish with fresh cilantro or chopped peanuts for color and crunch. Add cubed tofu at the same time as the frozen vegetables for a heartier version.

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