Recipes Creamy Coconut Vegetable Korma

Creamy Coconut Vegetable Korma


1 tbsp olive oil

1 onion, chopped

1 tbsp garlic

1-2 pieces ginger, finely chopped or grated

2 tbsp Cape Herb & Spice Exotic Spices Korma (add more or less depending on taste)

4 cups mixed veggies

1 tin coconut milk

½ cup cashew nuts (add more if you like a little extra crunch)

Serve with:

Jasmine rice

Naan bread

Fresh coriander

Lemon slices

Extra cashew nuts


In a pot over a medium heat, sauté the onions, garlic and ginger with the olive oil. Add the Cape Herb & Spice Exotic Spices Korma and allow the flavours to cook in for a few minutes before adding the veggies. Mix together to ensure all the veggies are well coated in the spices before adding the coconut milk and cashew nuts and mixing again. Place the lid on the pot and lower the heat.

Allow the korma to simmer slightly for 30 minutes or until the veggies are completely cooked. Serve with light and fluffy jasmine rice, warm naan bread and fresh herbs.

*Keep an eye out for our Creamy Coconut Korma video on YouTube: 

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger