Made in Alsace
Discover our Vegetable Korma kit with mace and cardamom, blended with the creamy texture of cashews and coconut milk. 100% plant-based, light on heat but rich in aromas, a culinary journey for every palate.
Ready for shipping, delivery time 3-10 business days
Delivery from €4.80 at Mondial Relay pickup points.
Vegetable Korma
The origins of korma date back to the 16th century, during the expansion of the Mughal Empire in South Asia (now India, Pakistan and Bangladesh).
While original korma recipes often included meat (such as mutton or goat), vegetable korma was adopted quite early on. The most famous and complex vegetarian version is Navratan Korma. ‘Navratan’ means "nine jewels" and is said to take its name from the nine courtiers, or " jewels" of Emperor Akbar's court. This dish is traditionally a rich, creamy and slightly sweet vegetarian curry that includes nine different vegetables, fruits or nuts, reflecting its royal origins.
However, for this recipe, we use up to 6 vegetables and nuts, but you can add others such as bell peppers, paneer, mushrooms, corn, almonds, etc. Our recipe in this spice kit gives some tips on how to prepare vegetable korma as authentically as possible.
Our vegetable korma kit
We provide all the spices and dry ingredients needed to prepare this dish in this kit, which is freshly hand-prepared to order.
You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.
As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade.
To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!
Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.
-
Cashew nuts were not originally native to India but were introduced by the Portuguese in the 16th century. They brought the cashew tree from its native region in Eastern Brazil to Goa, India, where it was initially used for afforestation and soil binding to prevent erosion. The tree thrived in India's coastal climate and soil, and its commercial importance was recognized later, leading to its widespread cultivation. India is now one of the world's largest producers, processors, and exporters of cashews. Cashews, known as "kaju," are a versatile and integral ingredient in Indian cuisine, valued for their creamy texture and rich flavor. They are used in both sweet and savory dishes, often to add richness, body, and a nutty taste.Cashew nuts
-
Chickpeas have been cultivated in India for thousands of years. Chana dal is a type of split, hulled lentil made from small chickpeas. It is used to make thick, hearty dals, as well as a variety of snacks, fritters, and salads.Bengal Gram
-
The coconut tree is native to the coastal regions of India and Southeast Asia. Coconut, either fresh or grated, is a staple in South Indian cuisine. It is used in curries, chutneys, and desserts, providing a rich, creamy texture and a slightly sweet flavor.Grated coconut
-
Native to the Mediterranean, fennel has been a part of Indian culture for centuries. Fennel seeds have a sweet, licorice-like flavor. They are a common ingredient in many Indian spice blends. They are also often chewed after a meal as a natural breath freshener and digestive aid.Fennel
-
While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.Cumin
-
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.Cinnamon
-
The Indian bay leaf comes from a different tree than the European variety. It is native to the Himalayan region and has been a part of Indian cooking for a very long time. It imparts a mild, cinnamon-like aroma to dishes. It is most commonly used whole and added to the oil at the start of cooking to flavor rice, stews, and a variety of curries.Bay leaf
-
The lush, green mountains of Southern India are the native home of green cardamom. It is known as the "Queen of Spices." Cardamom has a sweet, floral, and highly aromatic flavor. Green pods are used whole in savory rice dishes like biryani and curries. The seeds are ground and used in desserts like kheer, and to flavor chai tea.Cardamom
-
Cloves are native to the Maluku Islands of Indonesia but have been a highly prized spice in India for centuries. Cloves have a strong, pungent, and sweet aroma. They are used whole in rice dishes and curries, and are also a key ingredient in many spice blends, including garam masala.Cloves
-
Native to Vietnam and Southern China, star anise has been used in Indian cooking for many years, likely arriving via trade routes. Star anise has a strong licorice flavor and is a key component of garam masala and other spice blends. It is often used whole to flavor biryani and other rich, meaty dishes.Star anise
-
Mace is the red covering that surrounds the nutmeg seed. This precious spice, native to the Banda Islands in Indonesia, is used in Mughlai and Kashmiri cuisines for its warm, slightly sweet notes. Mace is an ingredient in garam masala and flavors royal biryanis, kormas, and refined desserts.Mace
-
Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.Turmeric
-
As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.Kashmiri red chili powder
-
Garam masala, which translates to "hot spice mix" in Hindi, is a blend of ground spices that originated in North India. The name "hot" refers to the warming effect the spices are believed to have on the body according to Ayurvedic medicine, rather than the spiciness from chili peppers. The composition of garam masala varies greatly by region, and even from one household to another. Garam masala is a versatile spice blend used to enhance the flavor and aroma of a wide variety of Indian dishes. It's often used as a finishing spice, added toward the end of cooking to preserve its potent fragrance. It can also be used in marinades or as a dry rub for meats. Garam masala differs from other Indian spice blends like curry powder. Curry powder was a blend created for British colonizers to mimic Indian flavors, and it typically contains turmeric, which gives it a yellow color. Garam masala, on the other hand, does not usually contain turmeric and is a traditional part of Indian culinary heritage.Garam Masala
The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.
-
Onion is the aromatic base of most Indian curries. Finely sliced and slowly browned, it forms the characteristic sauce base of Indian dishes. In Indian cooking, onions are often caramelized until golden brown (birista), a technique that develops deep, sweet flavors essential to biryanis and kormas.Onion
-
Chillies were brought to India by the Portuguese, but green chillies have since become a fundamental part of the cuisine. Used to provide fresh heat and a sharp flavor, green chillies are a primary source of spiciness in Indian cooking. They can be sliced and added directly to curries, sauces, or fried alongside other spices in a Tadka.Green chili Optional
Recommended, but it's up to your preference -
Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).Ginger
-
Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.Garlic
-
Tomatoes, although introduced relatively recently to India by the Portuguese, have become a fundamental ingredient in modern Indian cuisine. They provide acidity, color, and body to curries. Tomatoes are used fresh, pureed, or canned to create the rich, flavorful sauces characteristic of dishes like butter chicken or tikka masala.Tomatoes
-
Green beans are a commonly used vegetable in Indian cuisine, particularly in South Indian vegetable curries. Beans poriyal (beans sautéed with coconut) is a classic side dish from Tamil Nadu. Beans are also used in sambars and Kerala's aviyal.French beans
-
Carrots are used in many Indian dishes, both sweet and savory. They are included in mixed vegetable curries and pickles. Gajar ka halwa, a traditional dessert made from grated carrots cooked in milk and ghee with nuts and cardamom, is particularly popular during winter festivals.Carrots
-
Cauliflower is one of the most popular vegetables in Indian cuisine, particularly in North India. Aloo gobi (cauliflower with potatoes) is an iconic vegetarian dish. Gobi manchurian, fried cauliflower in Indo-Chinese sauce, is a popular street food. Cauliflower is also used in pickles and pakoras.Cauliflower
-
Ghee, or clarified butter, is an ancient ingredient in Indian cuisine that has been used for millennia. Made by melting butter to remove water and milk proteins, ghee has a high smoke point and a rich, nutty flavor. In Ayurvedic tradition, it is considered beneficial for digestion and health. Ghee is used for cooking, frying, and enriching dishes like dal, rice, and Indian desserts.Ghee Optional
Recommended, but it's up to your preference -
Potatoes, introduced to India by the Portuguese, have become an essential ingredient in Indian cuisine. They are the base of many dishes like aloo gobi, aloo paratha, samosa, and vada pav. Versatile, they perfectly absorb spices and bring a comforting texture to vegetarian curries.Potatoes
-
Salt is an indispensable flavor enhancer in Indian cuisine. Besides regular table salt, India also uses kala namak (black salt), a volcanic salt with a distinctive sulfurous taste, used in chaat masala and refreshing drinks. Himalayan pink salt, mined from Pakistan, is also highly prized for its purity and minerals.Salt
-
Fresh coriander, also called cilantro, is the most widely used aromatic herb in Indian cuisine. Its green, fragrant leaves bring incomparable freshness to dishes. Used as a final garnish on curries, biryanis, and chaats, it is also the main ingredient in green chutney (pudina chutney) served with samosas and pakoras.Coriander leaves
-
Coconut milk is an essential ingredient in South Indian and Kerala cuisine. Obtained by pressing grated coconut flesh, it brings a characteristic creaminess and sweetness to coastal curries. It is used in Kerala fish curry, stews, and many desserts like payasam.Coconut milk
Table Indienne est une jeune entreprise à votre écoute, contactez nous si vous pensez que nous devrions inclure ces ingrédients dans nos kits ou bien vous les proposer en option.
| Directly selected smallholder producers | Yes |
| Cooking time | 60 minutes |
| Level of difficulty | Expert |
| Spice level | Medium |
| Number of servings | 4 |
| Vegetarian | Yes |
| Made in Alsace | Yes |
Translated from French
Mihika's note
Vegetable Korma is the kind of dish so flavourful it would make even the most committed carnivores forget about meat! The perfect alliance of South Indian spices and the sweetness of coconut milk ties everything together beautifully. It is so rich, creamy and incredibly good that you will literally lick your fingers! 🥥🥕✨
Mihika Mahakal
Founder, Table Indienne
Spices from this kit available on our website
These spices used in this kit are available individually on our website
Learn more
Korma is a dish of Mughal cuisine: ingredients simmered in a thick, fragrant sauce, mild rather than hot. It is made as well with meat, such as mutton or goat, as with vegetables, nuts or paneer. For the history of the word, which comes from a Turkic term meaning “a fried thing”, and of the court banquets, see our royal chicken korma.
Navratan, the korma of the nine jewels
The most famous vegetarian version is navratan korma. Nav means “nine” and ratan “jewel”. The legend, repeated in many cookbooks, says that the dish was born in the kitchens of the emperor Akbar and that it pays tribute to the nine courtiers of his court, the “nine jewels”. Another version simply alludes to the nine vegetables, fruits or nuts in the dish, and a third to the court jewellers.
Take this story with caution. Akbar’s nine jewels do exist in popular tradition, but according to Wikipedia, this tradition has no historical basis, and the list of the nine names varies from source to source. The historian Govind Sakharam Sardesai even suggested that pandits at the court of Shah Jahan or Dara Shikoh may have started this tradition. We found no historical source linking the dish to Akbar: it is a kitchen legend, beautiful but unproven.
A plant-based korma, without yoghurt
Korma is traditionally cooked with yoghurt. In our kit, it is coconut milk, which you provide yourself, that gives the creaminess, along with the cashew nuts, and the dish is plant-based if you cook with oil. This coconut milk is found in place of yoghurt in the Indonesian gulai kurma. Allow up to six vegetables and nuts: carrots, cauliflower, beans and potatoes, to which you can add peppers, paneer, mushrooms, sweetcorn or almonds.
Did you know?
The musician Tansen and the adviser Birbal most often appear among Akbar’s “nine jewels”, but the list changes depending on the author. Among the names cited, that of Mulla Do-Piyaza is often described as a mythical figure.
| Characteristic | Detail |
|---|---|
| Dish | Vegetable korma, plant-based version |
| Cuisine | Mughal |
| Profile | Mild, creamy and fragrant |
| Vegetables | Up to six vegetables and nuts |
| Cooking | About 60 minutes, for 4 people |
| Diet | Vegetarian |
Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
| In the kit | Role in the dish |
|---|---|
| Cashew nuts and desiccated coconut | With the coconut milk, the creaminess of the sauce |
| Split chickpeas (chana dal) | A dry ingredient in the kit, to be used as the instructions say |
| Mace, cardamom, cinnamon, cloves, star anise and bay leaf | The sweet, warm spices of the korma |
| Cumin, fennel, turmeric and Kashmiri chilli | The body of the sauce, its colour and a gentle warmth |
| Garam masala | The warm finish |
What you need to provide
- Vegetables: carrots, cauliflower, beans and potatoes
- Coconut milk, onions, tomatoes, garlic and ginger
- Oil, salt and fresh coriander
- Optional: ghee and a green chilli
Vegetable korma is mild, creamy and fragrant. The cashew nuts and coconut milk round out the sauce, while the mace and cardamom give it the fragrance of a court dish, warm and lightly floral. There is no fire here: the Kashmiri chilli mainly gives colour and a discreet warmth.
Each vegetable brings its own texture, the softness of the potato, the tender crunch of the beans, the firmness of the cauliflower.
Preparing the kit
- Allow about 60 minutes, for 4 people
- For the fresh vegetables to buy, the quantities and the precise method, follow the instructions in the kit
- Serve piping hot, with fresh coriander
For a successful korma
- Cut the vegetables into pieces sized to suit their cooking, the hardest first
- Fry the spices in the hot fat before adding the coconut milk
- Keep the heat low so that the sauce stays smooth
What to pair it with
Korma is served with rice or flatbread. Try it with our vegetable pulao, a basmati rice or our spiced rice, with a dal tadka, and a well-chilled mango lassi.
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
This preparation contains cashew nuts. If you have allergies, check the label on the pouch and tell us your allergens when you order.
What does navratan mean?
Navratan means nine jewels. According to the legend, navratan korma pays tribute to the nine courtiers of the emperor Akbar, but no historical source proves it.
Is korma hot?
No: it is a mild, creamy and fragrant dish. The Kashmiri chilli mainly gives colour and a discreet warmth.
Is this dish plant-based?
It is vegetarian, and plant-based if you cook it with oil. The ghee is optional, and the sauce gets its creaminess from the coconut milk and cashew nuts.
Which vegetables should I use?
Carrots, cauliflower, beans and potatoes, to which you can add peppers, paneer, mushrooms, sweetcorn or almonds.
Why coconut milk rather than yoghurt?
Korma is traditionally simmered with yoghurt. Here, the coconut milk and cashew nuts give the creaminess, as in the Indonesian gulai kurma.
Does this kit contain allergens?
Yes: the preparation contains cashew nuts. Check the label on the pouch and tell us your allergens when you order.
-
Korma is a dish of Mughal cuisine: ingredients simmered in a thick, fragrant sauce, mild rather than hot. It is made as well with meat, such as mutton or goat, as with vegetables, nuts or paneer. For the history of the word, which comes from a Turkic term meaning “a fried thing”, and of the court banquets, see our royal chicken korma.
Navratan, the korma of the nine jewels
The most famous vegetarian version is navratan korma. Nav means “nine” and ratan “jewel”. The legend, repeated in many cookbooks, says that the dish was born in the kitchens of the emperor Akbar and that it pays tribute to the nine courtiers of his court, the “nine jewels”. Another version simply alludes to the nine vegetables, fruits or nuts in the dish, and a third to the court jewellers.
Take this story with caution. Akbar’s nine jewels do exist in popular tradition, but according to Wikipedia, this tradition has no historical basis, and the list of the nine names varies from source to source. The historian Govind Sakharam Sardesai even suggested that pandits at the court of Shah Jahan or Dara Shikoh may have started this tradition. We found no historical source linking the dish to Akbar: it is a kitchen legend, beautiful but unproven.
A plant-based korma, without yoghurt
Korma is traditionally cooked with yoghurt. In our kit, it is coconut milk, which you provide yourself, that gives the creaminess, along with the cashew nuts, and the dish is plant-based if you cook with oil. This coconut milk is found in place of yoghurt in the Indonesian gulai kurma. Allow up to six vegetables and nuts: carrots, cauliflower, beans and potatoes, to which you can add peppers, paneer, mushrooms, sweetcorn or almonds.
Did you know?
The musician Tansen and the adviser Birbal most often appear among Akbar’s “nine jewels”, but the list changes depending on the author. Among the names cited, that of Mulla Do-Piyaza is often described as a mythical figure.
-
Characteristic Detail Dish Vegetable korma, plant-based version Cuisine Mughal Profile Mild, creamy and fragrant Vegetables Up to six vegetables and nuts Cooking About 60 minutes, for 4 people Diet Vegetarian Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
In the kit Role in the dish Cashew nuts and desiccated coconut With the coconut milk, the creaminess of the sauce Split chickpeas (chana dal) A dry ingredient in the kit, to be used as the instructions say Mace, cardamom, cinnamon, cloves, star anise and bay leaf The sweet, warm spices of the korma Cumin, fennel, turmeric and Kashmiri chilli The body of the sauce, its colour and a gentle warmth Garam masala The warm finish What you need to provide
- Vegetables: carrots, cauliflower, beans and potatoes
- Coconut milk, onions, tomatoes, garlic and ginger
- Oil, salt and fresh coriander
- Optional: ghee and a green chilli
-
Vegetable korma is mild, creamy and fragrant. The cashew nuts and coconut milk round out the sauce, while the mace and cardamom give it the fragrance of a court dish, warm and lightly floral. There is no fire here: the Kashmiri chilli mainly gives colour and a discreet warmth.
Each vegetable brings its own texture, the softness of the potato, the tender crunch of the beans, the firmness of the cauliflower.
-
Preparing the kit
- Allow about 60 minutes, for 4 people
- For the fresh vegetables to buy, the quantities and the precise method, follow the instructions in the kit
- Serve piping hot, with fresh coriander
For a successful korma
- Cut the vegetables into pieces sized to suit their cooking, the hardest first
- Fry the spices in the hot fat before adding the coconut milk
- Keep the heat low so that the sauce stays smooth
What to pair it with
Korma is served with rice or flatbread. Try it with our vegetable pulao, a basmati rice or our spiced rice, with a dal tadka, and a well-chilled mango lassi.
-
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
This preparation contains cashew nuts. If you have allergies, check the label on the pouch and tell us your allergens when you order.
-
What does navratan mean?
Navratan means nine jewels. According to the legend, navratan korma pays tribute to the nine courtiers of the emperor Akbar, but no historical source proves it.
Is korma hot?
No: it is a mild, creamy and fragrant dish. The Kashmiri chilli mainly gives colour and a discreet warmth.
Is this dish plant-based?
It is vegetarian, and plant-based if you cook it with oil. The ghee is optional, and the sauce gets its creaminess from the coconut milk and cashew nuts.
Which vegetables should I use?
Carrots, cauliflower, beans and potatoes, to which you can add peppers, paneer, mushrooms, sweetcorn or almonds.
Why coconut milk rather than yoghurt?
Korma is traditionally simmered with yoghurt. Here, the coconut milk and cashew nuts give the creaminess, as in the Indonesian gulai kurma.
Does this kit contain allergens?
Yes: the preparation contains cashew nuts. Check the label on the pouch and tell us your allergens when you order.
Why we created a Vegetable korma kit?
Anti-waste
Have you always wanted to cook Indian dishes, but never knew where to buy all the spices, or what to do if the result is not good? We are here to answer this problem with our kit! No need to buy spices that you will never use again, we only put the necessary amount of spices in your kit.
Authentic flavors
Our spices come directly from India. They are carefully selected to give you an authentic flavor.
Step-by-step recipe and instructions
We know well that Indian recipes can be difficult to understand. We provide you with step-by-step instructions and recipes to ensure you prepare the best possible version of the dish every time!
Demystifying the facts
Do Indians use the famous "curry"?
Check out our blog article to discover why curry doesn't really exist in India.
Why buy all these spices when I can just use curry?
Check out our blog article to discover the wide variety of spices used in India.
Questions & Answers
Thank you! Your question has been sent. Mihika will answer soon and you will receive an email.
Vegetable korma
You might also like
Vegtable pulao
Vegetable kadhai
Butter chicken
French beans and potatoes
