Vegetable korma with ayurveda guidelines

Vegetable korma by Janesh Vaidya

If you enjoy the taste of vegetables in a pleasantly spiced sauce, I can recommend this friendly dish. Though Vegetable Korma is one of the mild dishes in India, it can vary depending on how many chilies you add. If you are sensitive to spicy food, I suggest you start with ½ chili the first time, then try with one chili the second time, listening to your taste buds. (This is a Vata recipe so remember to check the ayurveda guidelines below if your PDE is pitta.)

The vegetable korma works well with gluten-free chapati, iddiyappam, or a rice dish

Remember to post a photo of your meal on your social media and tag me (FB JaneshVaidyaAyurveda and Instagram janesh_vaidya_ayurveda) to share the inspiration.

Swedish readers – you will find this recipe in my cookbook ‘Maten från min by‘.

Vegetable korma Janesh Vaidya

Vegetable korma – Ingredients

Vata (For Pitta and Kapha see modification guidelines below.)

4 people

3 potatoes
3 carrots
150 g haricot verts
1 onion
2 tsp fresh ginger
1 – 2 green chilies
3 cups water for boiling the vegetables
½ tsp salt
1 tbsp olive oil
1 tsp cardamom powder
1 – 2 cinnamon sticks
½ tsp clove powder
1 tsp cumin powder 
1 ½ tsp mustard seeds
1 ½ cup coconut milk (only the creamy part if you get it from a tin)
½ cup water for the sauce
(salt) 

Peel potato and carrot. Cut potato, carrot, and haricots verts in small pieces. Peel and cut onion and ginger into small pieces. Chop the green chili in tiny bits.

Boil potatoes, carrots, haricot verts, and salt in a pan using 3 cups of water. When cooked, pour out the water.

Mix cardamom, clove, cumin, and mustard seeds in a small bowl and set aside. 

In a pan add oil, onion, ginger, green chili, and the cinnamon stick and stir for 4 minutes on medium heat. Add the dry spice mix and continue to stir for 1 minute. Add the cooked vegetables and stir for 1 more minute.

Stir in the coconut milk and ½ cup of water (add salt if needed). Stir until the gravy thickens then move the korma to a serving bowl.

Serve with gluten-free chapati, iddiyappam, or a rice dish.

Ayurveda guidelines:

Pitta – Replace carrot with 1 cup green peas. Omit chili, mustard seeds, onion and ginger. 

Kapha – Replace the coconut milk with 2 large boiled potatoes mixed to a thick sauce in a blender together with water. 

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