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!
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.
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.
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.
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:
- Garam Masala
- Curry Powder
- Ground Turmeric Root
- Ground Coriander
- Quality Ground Cinnamon
- Ground Cardamom
How to Make Vegetable Korma
Here is how to make this Vegetable Korma recipe.
First, assemble all the ingredients.
Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender or food processor along with ½ cup of water.
Process until pureed.
Heat the vegetable oil in a large sauté 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.
Pour in the pre-measured spices.
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.
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.
Trust me, as soon as you make this it will become a regular on your weekly meal plans!
Storage and Reheating
Once the korma has reached room temperature you can store it in an airtight container with a lid in your fridge for 3-5 days.
To reheat this dish you can do so un the microwave or on the stovetop until everything has warmed through. If your korma is too thick while reheating you can add a splash of coconut milk or water to help thin it out.
More delicious recipes to check out:
- Vegan Palak Paneer
- General Tso Cauliflower
- French Pork Chops with Apple Cream Sauce
- Indian Chicken Korma
- Madras Lentils
Creamy Indian Vegetable Korma Recipe
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
- 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.
Please note that this vegetable korma recipe is also known as a vegetable kurma recipe.
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
Nick, thanks for the 5 star review and sharing your changes, they sound yummy!
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.
Amazing I can’t get enough of this