This delectable Indian Vegetable Korma recipe is loaded with potatoes, tomatoes, carrots, peas, and green beans and is ready in 40 minutes. Make sure you have plenty of naan to dip in the creamy coconut sauce!
I absolutely adore the taste of this Creamy Indian Vegetable Korma. It’s a delightful medley of vegetables bathed in a luscious sauce, with the warmth of garam masala, curry, and turmeric in every spoonful. I find the hint of brown sugar adding that perfect touch of sweetness. Whenever I make this, I can’t resist dipping in with a piece of my homemade naan bread, savoring every flavorful bite.
My recipe for Indian Chicken Korma is one of the most popular recipes on my blog. I love that recipe, but, I wanted to create a meatless version as well.
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. As long as I have a stocked freezer I’m only minutes away from Indian food nirvana.
Table of Contents
Recipe Ingredients
Onion, Garlic, Ginger, Jalapeno, and Cashews: The onion provides a sweet, aromatic base, while the garlic and ginger add sharpness and warmth. The jalapeno offers a spicy kick, and cashews, when blended, introduce a rich, nutty creaminess to the sauce.
Spices (Curry Powder, Turmeric, Garam Masala, Cinnamon, Coriander, Cardamom): These spices bring the Indian flavor to the dish for a warm, fragrant, and slightly spicy aroma and taste.
Potato, Peas, Carrots, and Green Beans: These veggies offer a hearty texture and soak in all the flavors of the sauce.
See the recipe card for full information on ingredients and quantities.
Variations
Vegan: Substitute the plain yogurt with vegan yogurt.
Tofu: Add cubed tofu for a protein boost. Ensure you press the tofu to remove excess water and maybe even pan-fry it for some extra texture before adding it to the korma.
Different Vegetables: The vegetable mix can be varied based on preference or seasonality. Consider adding bell peppers, cauliflower, broccoli, zucchini, or mushrooms. For a sweeter touch, consider adding sweet potatoes or butternut squash.
Spiciness Level: Adjust the heat by increasing or reducing the amount of jalapeño pepper. For a milder flavor, remove the seeds or use a bell pepper instead. For more heat, consider adding red chili powder or a spicier chili, like a serrano pepper.
How to Make Vegetable Korma
Step #1: Place the onion, garlic, ginger, jalapeno, and cashew nuts in the bowl of a blender or food processor along with ½ cup of water. Blend until pureed.
Step #2: Heat the vegetable oil in a large sauté pan set over medium heat on the stove top. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
Step #3: 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.
Step #4: 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. Remove the lid, stir in the frozen peas and carrots, and cook uncovered for 3–5 minutes more, until the potatoes are fork-tender and the sauce has thickened slightly.
Step #5: Taste and adjust the salt as needed.
Step #6: Optionally, garnish with chopped fresh cilantro leaves. Serve this veg korma with cooked basmati rice and naan bread.
Frequently Asked Questions
Yes, you can prepare the Vegetable Korma in advance and store it in the refrigerator for 3-5 days. When ready to serve, reheat on the stovetop or microwave, adding a splash of coconut milk or water if it has thickened.
Yes, you can use almond milk, cashew cream, or even regular dairy cream, though each will slightly alter the flavor.
Yes, this recipe is gluten-free, but always ensure store-bought items like spice mixes haven’t been processed in facilities that handle gluten if you need to ensure strict adherence.
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.
This korma can be frozen for up to 2 months in airtight containers. Defrost in the refrigerator overnight and reheat before serving.
Reheat this dish in 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
RECOMMENDED PRODUCTS
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 powder
- 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 into ½ inch cubes
- 1 cup frozen peas and carrot mix
- 1 cup chopped fresh green beans
- 1 tbsp chopped fresh cilantro leaves - optional for garnish
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, and green beans. Stir well, cover the pan, and simmer for 10–12 minutes, until the potatoes are nearly tender. Remove the lid, stir in the frozen peas and carrots, and cook uncovered for 3–5 minutes more, until the potatoes are fork-tender and the sauce has thickened slightly.
- Taste and adjust the salt if needed.
- Optionally, garnish with chopped fresh cilantro leaves. Serve with cooked basmati rice and naan bread.
VIDEO
NOTES
Nutrition
Please note that this vegetable korma recipe is also known as a vegetable kurma recipe.
BEST freaking vegetable korma I have EVER had. I modified the recipe slightly to suit my own needs (I used organic canola oil instead of vegetable oil, and I used honey instead of sugar; I used a bit more potatoes & green beans than called for; and I think I probably had more cashews than called for). This korma is better than what I’ve been eating in restaurants all my life. WONDERFUL RECIPE — THANK YOU !!!!!!!!!!!
Yay!! I love hearing this 🙂 It’s one of my favorite recipes, too. I love to make it in a huge batch and freeze it in portions for easy lunches.
Hi Anetta! Other sauce recipes had me soak the cashews for a couple hours to soften before going in the blender. Is that step necessary here?
Thank you! I can’t wait to try this!
Hi, Kristina! As long as you’re using raw cashews, you should be fine 🙂
This was the bomb. I cut out the tomatoes and just used more green beans and it was delicious. Excited to try it with other veggies!
Awesome! So glad you liked it 🙂
My husband is Indian, and I turned to your blog in my first real attempt to make Indian food (instead of just adding curry powder to lentils, haha). I was so excited with how easy this recipe was to prepare, and found it be the perfect spice level. My husband raved about how great it was! I’ve now tried a few more of your recipes (All received the stamp of husband approval!) But this is definitely my favorite.
Thank you for sharing this recipe – it is exactly what I am looking for! Can’t wait to try it out
Well, I have made MANY of your recipes. MANY. And I have to tell you, I was kind of bummed when I saw 1/2 cup of coconut milk because I always save the rest of the can and it goes bad and I get upset that I wasted it. But! This time? I know what I am doing with the rest of the can! I am making this again! And AGAIN! And AGAIN! This is now my favorite TWK recipe and by far! It is just THAT GOOD! I have never cooked with raw cashews before, I am just a happy camper right now, thanks so much for this amazing recipe! Great flavors! It’s SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good!
I always hate wasting the can, too! I started buying these mini cans and they are awesome: https://amzn.to/2zyg2tc