We celebrated Diwali tonight by enjoying a traditional Indian meal. Korma curry is not a hot spicy curry, but distinctivly Indian. We served the meal with mango chutney and a nice fresh fruit raita.

Vegetable korma curry with pilaf

Serving Size: 4


for the vegetable korma curry

  • 1 small pumpkin, cut in bite sized pieces
  • 2 onions, chopped
  • 2 cloves garlic
  • 100 grams green beans, cut in bite sized pieces
  • 1 carrot, peeled and sliced
  • 1 small broccoli, cut into small flowerets
  • 1 bell pepper, cut into small pieces
  • 1 small cauliflower, cut into small flowerets
  • 400 grams fresh spinach
  • 5-6 sprigs fresh coriander

for the korma curry sauce

  • 1 can coconut milk
  • 2 Tbs. vegetable oil
  • 1 tsp. salt
  • 1 tsp. curry powder
  • 1/2 tsp. pepper
  • 1/4 tsp. ginger
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper

for the rice pilaf

  • 1 Tbs. oil
  • 1 onion, chopped
  • 50 grams raisins, soaked
  • 50 grams nuts (pine, almonds or hazelnuts, chopped
  • 2 tsp. turmeric
  • 1 cup rice
  • 2 cups water
  • 1 vegetable bouillon cube
  • nutmeg
  • cinnamon

Vegetable korma curryRice pilaf


For the vegetable curry:

  1. In a large skillet, heat the oil.
  2. Add the chopped onion and saute until glassy.
  3. Add the spices for the curry sauce and mix well.
  4. Add the vegetables and the coconut milk.
  5. Cover and simmer until the vegetables have become soft.
  6. Season to taste with additional spices or salt.
  7. Shortly before serving add the coriander.
  8. Serve with pilaf and optionally mango chutney and or a raita.

For pilaf:

  1. Put the oil in a large pot.
  2. Add the chopped onion and saute until glassy.
  3. Add the rice and water and bring to a boil.
  4. When it starts boiling add the turmeric, and vegetable bouillon.
  5. Cook the rice as usual, cover and remove from the heat.
  6. Meanwhile, swell the raisins by soaking 10 minutes in water.
  7. Chop the nuts.
  8. When the rice has absorbed all the liquid, fluff with a fork and add the raisins and nuts.
  9. Cover and keep warm on low heat until ready to serve.

Vegetable korma curry with pilaf

Meanwhile, clean the spinach and remove any large stems. Steam the spinach until just wilted. Serve the vegetable curry on top of a bed of steamed spinach with the pilaf on the side and a small serving of chutney on the dish.