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Deepak's Vegan Korma

Prep time
30 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Crafted by Willy Street Co-op © 2014. Converted for home use by Local Thyme.


This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.


2 Tcanola oil
1 yellow onion (diced)
1 tbrown mustard seed (whole)
1⁄4 tcayenne pepper (or to taste)
1 tcoriander (ground)
1 1⁄2 tcumin (ground)
1 1⁄2 tfenugreek
1 1⁄2 tginger (fresh, finely minced)
1⁄2 lbcabbage (green, cored and chopped)
1 cgreen peas
1 zucchini (small, cubed)
1 carrot (medium, sliced in half-moons)
1⁄2 lbred potatoes (scrubbed, diced)
1 cwater
1 ctomato sauce
12 ozcoconut milk
2 Tbasil (fresh, sliced into thin ribbons)
1 Tlemon juice


Heat oil in a soup pot until shimmering. Sauté onion in oil for 2-3 minutes then add ginger, mustard seeds, cayenne, coriander, cumin, and fenugreek. Sauté another 5 minutes more.

Add potatoes, carrot, zucchini, tomato sauce, and water. Bring to a simmer and cook for 15-20 minutes. Then add cabbage, coconut milk, peas, and basil. Simmer 5 minutes more, until vegetables are tender.

Stir in lemon juice, then taste and adjust salt or spices as needed. If adding more spices, sauté them in a little oil first. Serve hot.