Vegetable Korma

cauliflower, zucchini, coconut-curry broth, cilantro, basmati rice


Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 450 | Category: Mediterranean Diet, Low-Calorie, Pescatarian, Vegetarian | Allergens: Contains Wheat (Flour) + Tree Nuts (Coconut Milk) | Excellent Source of: Fiber, Potassium, Protein, Vitamin C | Good Source of: Calcium, Iron, Vitamin A


  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan
  • - Whisk

What You Need:

  • - All-Purpose Flour
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Oil

What We Send:

  • - Cauliflower Florets
  • - Cilantro
  • - Coconut Milk
  • - Cooked Basmati Rice
  • - Curry Powder
  • - Diced Yellow Onion
  • - Minced Garlic
  • - Minced Ginger
  • - Sliced Zucchini
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

A perfumed honeysuckle and peach Viognier will balance the flavorful coconut and curry.

Beer Pairings

A Belgian-Style Wheat is what we’d go for with this dish to balance the flavors of curry and coconut milk.

TK Table Talk:

But what is Korma? Korma is an Indian dish consisting of meat or vegetables braised with yogurt or cream, water or stock and spices to produce a thick sauce or glaze.

What To Do:

- Step 1

1. Start Korma Sauce: Heat 1 tablespoon vegetable oil in a medium saucepan. Sauté onion, ginger and garlic in hot oil 2 minutes or until tender. Add curry powder and cook 30 seconds.

- Step 2

2. Make Stock and Thicken Coconut Milk: Whisk together 3 cups very warm water and vegetable stock concentrate. Whisk together coconut milk and 2 tablespoons all-purpose flour.

- Step 3

3. Finish Korma Sauce: Add stock to onion. Bring to a boil. Add cauliflower. Cook 6 minutes or until almost tender. Add zucchini and coconut milk mixture. Cook 3 minutes or until zucchini is tender and mixture is thickened. Season with salt and pepper.

- Step 4

4. Prep Remaining Ingredients: Warm rice in a small skillet over low heat with 2 teaspoons water. Chop cilantro.

To Serve: Spoon korma into bowls. Top evenly with a scoop of rice and cilantro.

Pro Tip:

For a gluten-free version, omit the all-purpose flour and reduce the amount of water in the stock to 2 cups.

Spice it Up!: Add any odds and ends of vegetables to the korma. Sweet potatoes, white potatoes, broccoli, peas, and carrots are all great options.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.