Vegetable Korma Curry

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Enjoy Indian flavours at home with this delicious vegetable korma curry recipe! This dish is packed with flavour and is a perfect lunch or dinner idea.

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Basmati Rice (rinsed)

  • 40 g Ghee

  • 2 Brown Onions (finely chopped)

  • 1 tbsp Garam Masala

  • 3½ cup Vegetable Stock

  • ⅔ cup Korma Curry Paste

  • 700 g Cauliflower (trimmed, cut into florets)

  • 300 g Broccoli (trimmed, cut into florets)

  • 125 g Green Beans (trimmed, cut into 3cm lengths)

  • 400 ml Coconut Milk

  • ½ cup Salted Roasted Cashews

  • ½ cup Coriander Leaves (to serve)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Vegetable Korma Curry


  • Melt the ghee or heat vegetable oil in saucepan over medium heat. Add the onion and garam masala and cook, stirring occasionally, for 3-5 minutes or until soft. Remove half to a bowl. Add the rice to the pan. Cook, stirring for 2 minutes or until rice is well coated in onion mixture. Add 2 cups of the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes. Remove from the heat, set aside covered 10 minutes.

  • Meanwhile, heat a wok over medium heat until hot. Add the reserved onion mixture and curry paste, cook, stirring for 1-2 minutes or until aromatic. Add remaining 11/2 cups stock, and bring to the boil. Reduce heat to medium-low, add cauliflower, cover and simmer for 7 minutes. Remove lid, add broccoli and simmer for 5-10 minutes or until vegetables are tender.

    Tip: You can use other vegetables such as sweet potato, pumpkin, red capsicum and zucchini. You need about 1kg for this recipe.

  • Stir in the beans and coconut milk, simmer for 5 minutes. Scatter over the cashews and coriander. Spoon the rice into serving bowls, spoon over the curry. Serve.

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