top of page

Vegetable Korma


Prep Time: 15 mins

Cook Time: 40 mins

Servings: 6

What You'll Need:

1½ cups Snowville Creamery whipping cream

3 tbsp olive oil

1½ tsp ginger

6 cloves garlic, minced

1 tbsp salt

2¾ tsp curry powder

1½ small onions, diced

3 potatoes, cubed

6 carrots, cubed

6 oz tomato sauce

1 medium zucchini, cubed

1½ cups peas, fresh or frozen

1½ sweet bell peppers, diced

1 cup green beans, fresh or frozen

½ cup unsalted cashews, chopped

1 bunch cilantro, chopped, for garnish

Snowville Products

whip 1000x1000.png

Heat the oil in a large skillet or pot. Stir in the onion, and cook until translucent.


Add the ginger and garlic; cook 1 minute. Add potatoes, carrots, and tomato sauce and cook 30 minutes over medium heat. Season with salt and curry powder.


Stir in the peas, peppers, zucchini, beans, cashews, and cream. Reduce the heat, and simmer about 10 minutes, until the cream sauce has thickened and the vegetables are tender.


Serve over rice and/or with a side of naan. Garnish with cilantro, if desired.

Notes: This creamy and satisfying one-pot Indian dish is sweet and savory. The recipe is flexible, so you can substitute the vegetables you have on hand in your freezer or from the garden. Other vegetables that could be added include eggplant or cauliflower.

Submitted by Lauren Ketcham

bottom of page