IndianMain DishVegetarian

Creamy Indian Vegetable Korma

 This delectable Indian Vegetable Korma recipe is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

I hope you guys love Indian food as much as I do, because this Creamy Indian Vegetable Korma is recipe #3 out of 6 (count ’em, SIX!) Indian recipes that I’m sharing — all in a row!

Perhaps November makes you think of classic comfort foods like mashed potatoes, stew, and meatloaf.

For me, comfort food is mulligatawny soup, sweet potato curry, and homemade naan.

I mean, it’s also a ton of other dishes from all over the world, but when the weather gets icky I just crave warm, spiced Indian food.

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Which is why this veg korma recipe is my new bff.

A few years back I shared my recipe for Indian Chicken Korma, and it’s still one of the most popular recipes on the blog.

I loved that recipe, but since I haven’t eaten meat in almost a year, I knew that I needed a meatless version for emergency veggie korma cravings.

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

I can honestly say that this homemade vegetarian korma is every bit as tasty as the one served at my favorite Indian buffet restaurant here in town. It is also one of the most popular Indian vegetarian recipes on this website!

My favorite part is that I can easily make a double or triple batch of this recipe, then freeze the leftovers in zipper-close bags or freezer safe mason jars.

I’m also a huge fan of the frozen rice and naan sold by Trader Joe’s.

As long as I have a stocked freezer I’m only minutes away from Indian food nirvana.

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

I know the recipe looks a little intimidating, but most of the long list of ingredients are just spices.

If you are running low on any of your spices, I recommend snagging them on Amazon for just a few bucks per jar.

Here’s what you will need:

How to Make Vegetable Korma

Here is how to make this Vegetable Korma recipe.

First, assemble all the ingredients.

How to Make Vegetable Korma

Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender or food processor along with ½ cup of water.

How to Make Vegetable Korma

Process until pureed.

How to Make Vegetable Korma

Heat the vegetable oil in a large saute pan set over medium heat.

How to Make Vegetable Korma

While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters.

How to Make Vegetable Korma

Pour in the pre-measured spices.

How to Make Vegetable Korma

Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.

How to Make Vegetable Korma

Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans.

How to Make Vegetable Korma

Stir well.

How to Make Vegetable Korma

Cover the pan, and allow to simmer on medium heat for 10 minutes.

Uncover and cook a further 5 to 10 minutes, until the potatoes are tender.

How to Make Vegetable Korma

Serve with cooked basmati rice and naan bread.

How to Make Vegetable Korma

Trust me, as soon as you make this it will become a regular on your weekly meal plans!

How to Make Vegetable Korma

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This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Creamy Indian Vegetable Korma Recipe

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!
4.5 from 1166 votes
Pin Rate
Course: Main Dish
Cuisine: Indian
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4 servings
Calories: 335kcal
Author: The Wanderlust Kitchen
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Ingredients

For the Sauce
  • 1 medium yellow onion - peeled and halved
  • 3 cloves garlic - peeled
  • 1 1-inch piece ginger root, roughly chopped
  • 1 jalapeno pepper - stemmed and seeded
  • 1/4 cup raw cashews
For the Korma
  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes - diced
  • 1/2 cup canned - unsweetened full-fat coconut milk
  • 3/4 cup plain yogurt
  • 1 1/2 teaspoons brown sugar
  • 1 medium waxy potato - peeled and diced
  • 1 cup frozen peas and carrot mix
  • 1 cup chopped fresh green beans

Instructions

  • Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with ½ cup of water. Process until pureed.
  • Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  • Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  • Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  • Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

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Nutrition Facts
Creamy Indian Vegetable Korma Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
335
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
7
g
Cholesterol
 
3
mg
1
%
Sodium
 
349
mg
15
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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Please note that this vegetable korma recipe is also known as a vegetable kurma recipe.

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. 5 stars
    Fantastic recipe, easily on a par, if not better, than a really good takeaway or Indian restaurant!
    Fun to make and E asy to tweak if you want it with more garlic or spicy etc to suit personal tastes. I added more garlic and used fresh red chillis instead of the jalapeño.
    Please keep the veggie Indian and Asian recipes coming. Many thanks

  2. 4 stars
    Pretty good, but needs tweaking. It required a lot of time and a lot of chopping, and a ton of spices. Even though I bloomed the spices, they still had a raw taste, which made the final product bitter. I countered that by adding two more teaspoons of brown sugar and a handful of raisins. Next time, I might bloom the spices in oil before I add the onion paste mixture. I didn’t have frozen peas and carrots, so I threw in some zucchini, and used fresh carrots. I used half of a jalapeño, and that was sufficient to make it spicy. Wouldn’t hurt to add extra coconut milk to thin it out.

  3. 5 stars
    I’ve been making this for a few years now, and here’s how I like to spruce it up:
    1. I add a 1/4 tsp. of Indian chili powder (I find the Indian brands to be spicier than the chili powder sold at most US grocery stores)
    2. I add fried tofu to the korma. For this, I get a block of extra firm tofu, press it, season it with salt, pepper, and garam masala, and pan fry it so it’s crispy on all sides. I set it to drain and add it in towards the second half of it cooking.

    Aside from wanting things a little spicier, I love this recipe!

  4. 5 stars
    Thanks so much Anetta, this recipe is just fantastic! The sauce was mouthwatering; so flavorful, rich and spicy without being overwhelming.

    Hubby served himself a massive plate, I laughed because I figured there was no way he was going to finish it all. Well he did…and he even went back for seconds. It was only about 3 tablespoons worth but he announced “it’s just SO good I can’t stop eating.”

    Next up, I’m going to try your baked beef samosa recipe. I’ve never worked with phyllo before but what better time than now?! I might even get extra adventurous and try my hand at the mango chutney 😉

  5. 5 stars
    WOW! perfect, and I changed nothing. I did soak the roasted cashews in the water….no raw at the grocery store I went to. Glad I adjusted servings to 8! and thank you!

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