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Carrot Korma, creamy and spiced Indian dish
Crispy carrots in coconut korma sauce

Carrot Korma

Author: Flavelo
Recipes Main Courses
Korma is a gift of Mughal cuisine: a mild, rich sauce traditionally thickened with yoghurt or cream. In this vegan-friendly version, coconut milk provides the silky base, while the sweetness of the carrots perfectly harmonises with the warmth of the spices. An ideal entry into the world of Indian food for those afraid of hot chillies.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Grater: For the ginger and garlic.

Allergen Information

⚠️ Nuts (Cashews)

Instructions

1 ✓

Peel the carrots and cut into 1cm rounds or cubes. Finely chop the onion.

Tip: Uniform pieces cook at the same time.
2 ✓

Sauté the onion in the oil until golden brown (approx. 8-10 mins).

Tip: Be patient: caramelised onion gives the sauce its sweetness and darker colour.
3 ✓

Add the grated ginger, crushed garlic and Korma paste. Fry for 1 minute until fragrant.

Tip: If the paste starts to catch, add a splash of water.
4 ✓

Toss in the carrots, stir to coat, then pour over the coconut milk. Season with salt.

Tip: Use the thick, creamy part of the coconut milk from the top of the tin too.
5 ✓

Cook covered on low heat for 15-20 minutes until the carrots are tender.

Tip: Slow cooking allows the flavours to meld (infusion).
6 ✓

Finally, stir in the Garam Masala and sprinkle with fresh coriander.

Tip: Garam Masala shouldn't be cooked for long as it loses its aroma, which is why it goes in at the end.

Recipe FAQ

What makes the sauce thick?
The fat content of the coconut milk and the breaking down onion thicken it. If it's runny, cook longer without the lid.
Can I use ready-made curry powder?
Yes, but garam masala added at the end gives a much more fragrant result.

Ingredients

  • 500 g Carrots
  • 1 Onion
  • 3 cloves Garlic
  • 1 tbsp Fresh ginger (grated)
  • 400 ml Coconut milk (tinned)
  • 2 tbsp Korma paste (or mild curry paste)
  • 1 tsp Garam Masala
  • 1 handful Cashew nuts (optional, for thickening)
  • 2 tbsp Oil
  • 1 tsp Salt
  • 1 bunch Fresh coriander