South Indian-Style Spicy Coconut Curry

Name: South Indian-Style Spicy Coconut Curry (Mixed Vegetable Korma)
Cuisine: Indian
Ingredients: 12 green beans, finely chopped; 2 carrots, diced small; 1 cup cauliflower, cut into florets; 2 potatoes, peeled and diced; 1 teaspoon fennel seeds; 1-inch piece cinnamon stick; 3 cloves; 3 cardamom pods; 1 teaspoon poppy seeds; ¼ cup fresh coconut, grated; 2 green chiles, coarsely chopped; 3 cloves garlic; 1-inch piece fresh ginger, peeled and chopped; ¼ cup mint leaves, finely chopped; 1 tablespoon sunflower or canola oil; 1 tablespoon sunflower or canola oil; 12 pearl onions, finely chopped (or 1 large onion); 12 pearl onions, finely chopped (or 1 large onion); 1 tomato, finely chopped; 2 bay leaves, torn; ½ teaspoon turmeric powder; Kosher salt

Mixed Vegetable Korma

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A comforting dish from Tamil Nadu and Karnataka, this Mixed Vegetable Korma is an aromatic, creamy curry made with ground coconut, poppy seeds, and spices. Every spoonful brings back childhood memories of Sunday lunches at home, where the fragrance of warm spices and coconut would linger in the air. It’s the perfect balance of rich and mildly spiced, making it a great pairing for soft rotis or fragrant pulao.

Ingredients

Asia
India
Karnataka
Tamil Nadu
Lunch
Main course
Vegan
Gluten-free

Ingredients

Method