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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Here’s the Vegetable Korma Recipe!

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 1110 votes
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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.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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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. This recipe was beautiful! Only thing different I did was add cauliflower. Also blanched the cauliflower, potatoes, green beans and fresh carrots beforehand. Will definitely be making again.

    1. Hi Courtney, we love your word “beautiful!” to describe this and we agree. Thanks for sharing your changes!

      – Linda

  2. Guys, Tip:- place diced veges in cooker, cover it just barely with water , not too much, quarter teaspoon salt, once the pressure builds , just 1-whistle it gets cooked without being too mushy, just 7 – 8 minutes cooking time in pressure cooker in low to moderate flame.
    Follow the recipe. But I cut
    out coconut and yogurt, add at the end diluted corn starch 1/2 teaspoon in 3 tablespoon water , mix it , cook addl 3 minutes , its done.
    1 teaspoon of cous coys can be added in ground mixture as you mix w ground masala and fry it a bit.
    Otherwise same recipe. This way it will have gravy a bit thickened but not too dense w yogurt n coconut.
    Tastes awesome. Adding right amt salt will lift the flavor.

  3. Will never make this again — without doubling or tripling the batch. 😉 Few adaptations (added cauliflower, used fresh carrots, put cashews in whole with the veggies) but this recipe is a keeper. Thank you!

  4. Any tips on making the blended mixture more smooth? Do you think I could strain this with a wire mesh colander or cheesecloth? I used a vitamix when i made it and I don’t hate the texture. Just curious!

    Thanks for sharing. My boyfriend and I love it.

  5. This is my favorite takeout Indian dish! I don’t have to order it out any longer. Have made it a few times, strictly by this recipe and it’s perfection! Thanks.

  6. Thank you for sharing this recipe! I’m trying to incorporate more meat free meals into my family’s diet. Question – both my kids are allergic to cashews. Is this a deal breaker or can I leave them out or substitute?

  7. This was really tasty! I left out the jalapeno and added a touch of Indian chili powder. I also added almost the whole can of coconut cream and a bit of maple syrup since I like my Korma a little sweeter

  8. We enjoyed this korma.
    My wife doesn’t like hot spicey food, she said it wasn’t hot at all.
    Deviations:
    I only had a half a jalapeno.
    I only had Greek yogurt
    I didn’t have green beans so I used okra
    I only had coconut cream
    I used fresh snap peas
    I used some frozen stirfry vegetables

    1. Hi Simon,

      I’m glad you and your wife like it! Thanks for sharing your adaptations!

      – Linda

      1. It tasted and looked more like some sort of soup by the time I finished preparing, I don’t know what went wrong 🙁

  9. My apologies if I have commented before, but I just wanted to say, this korma has been in our regular rotation for quite some time now. The few tweaks we’ve done simply have come from having to use what was on-hand (canned fire-roasted tomatoes, frozen green beans, Greek yogurt), and I do cook it a little longer to soften the potatoes. But MAN, everyone – even the tween – loves this korma! And I love how easily this all comes together. Thanks again!!

  10. Thank you. Just made it. The family loved it and polished off the whole thing.
    The only modification was I skipped the oil and just boiled the sauce and added the veggies and the spices. The recipe is a keeper. Thank you again.

    1. Same problem as well. So far I’ve been cooking this stuff for over an hour and the diced potatoes are still not tender.

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