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Vegetable Korma

Recipe courtesy Blue Band, Golden Ray and Cookeen
  • 1 1/2 tablespoons Sizzola Vegetable Oil
  • 1 tablespoon Golden Ray Cooking Margarine
  • 1 teaspoon minced Scotch bonnet peper
  • 1 small onion, diced
  • 1 teaspoon fresh ginger root, minced
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 2 seasoning peppers, minced
  • 1 teaspoon salt
  • 4 oz tomato sauce
  • 1 1/2 tablespoons curry powder
  • 1/2 cup water
  • 1 cup frozen green peas
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup heavy cream
  • 4 blades fresh chandon beni for garnish, chiffonade


Heat the Sizzola oil and Golden Ray Cooking Margarine in a deep pot or iron pot over medium heat. Stir in the Scotch bonnet pepper and cook stirring constantly for 1 minute; stir in onions, ginger and garlic and cook for 2 minutes. Add potatoes, carrots, seasoning pepers and tomato sauce. Season with salt and curry powder. Stir continually for 2 minutes. Add water and combine thoroughly. Cover and turn down to low heat. Simmer gently for 20 minutes or until potatoes are cooked. (Stir when necessary to avoid sticking or burning.)
Add peas, green bell pepper, red bell pepper and cream to the potato mixture. Cover and simmer for 10 minutes. Garnish with chandon beni and serve with Naan.

Makes 6 servings

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