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.
Is the nutrition facts for just the korma?
Yes
I tried this recipe, its fantastic
Hi Anetta, I’m making this recipe tonight and I’m really excited about it and looking at the previous comments, I’m pretty sure I won’t be disappointed! Just wondering if you could share the calories per 100g or per serving? Also, in France, what type of yogurt are you using (yaourt nature? fromage blanc?) THANKS!
Hi there! I’m not sure what the calories are, but you could use an online calorie calculator to sort it out. I made this recipe back when I was living state-side, so I just used regular yogurt. I believe that would be yaourt nature over here 🙂
Yogourt Nature avec un bon pourcentage de gras (2% et +). De préférence ferme.
I made this for my “Lunch Club” at work, and it was a big hit-thank you! I’ll be making it again for home. 😉
Thanks for this recipe! I tried making this tonight and, while it was simmering (not boiling), I think it was still to hot and the yogurt curdled, giving the whole thing a soured/spoiled taste. I might try this again replacing the yogurt with more coconut milk. Any other ideas?
Hi, Kimberly! That’s the pits, nothing like soured milk to turn you off your dinner 🙁 Did you use full-fat yogurt? The low-fat/non-fat kinds don’t have a high enough fat content to prevent curdling. If you want to skip it, replace all the yogurt and coconut milk with coconut CREAM (which is thicker). Add just enough to find the consistency you like 🙂
That is absolutely correct — one must use full fat yogurt when using it to cook. I learned the hard way on that one.