Creamy Indian Vegetable Korma

 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!

Vegetable Korma in a serving dish on a table.

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.

Recipe Ingredients

Vegetable Korma Ingredients on a table.

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.

Korma sauce ingredients in a blender.

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.

Sauce and spices cooking in a pan.

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.

Vegetables being added to the pan to cook.

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

Vegetable Korma cooking in a skillet.

Step #6: Optionally, garnish with chopped fresh cilantro leaves. Serve this veg korma with cooked basmati rice and naan bread.

Rice with korma vegetable on top in a black bowl.

Frequently Asked Questions

Can I make this recipe ahead of time?

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.

Is there a substitute for coconut milk?

Yes, you can use almond milk, cashew cream, or even regular dairy cream, though each will slightly alter the flavor.

Is this recipe gluten-free?

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.

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Indian Vegetable Korma

Creamy Indian Vegetable Korma Recipe

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!
4.5 from 1233 votes
Pin Rate
Course: Main Dish
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 218kcal
Author: Linda
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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 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
  • 1 cup frozen peas and carrot mix
  • 1 cup chopped fresh green beans
  • 1 tbsp chopped fresh cilantro leaves - optional for garnish
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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.
  • Optionally, garnish with chopped fresh cilantro leaves. Serve with cooked basmati rice and naan bread.

VIDEO

NOTES

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.

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 27g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 452mg | Potassium: 710mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3873IU | Vitamin C: 24mg | Calcium: 124mg | Iron: 2mg

Please note that this vegetable korma recipe is also known as a vegetable kurma recipe.

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures 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. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 3 stars
    This recipe was pretty easy but surprisingly doesn’t have quite as much flavor as I expected. It was much sweeter and not as spicy as I expected. And despite being diced small the potatoes took much longer to cook. I think I’ll make it again but reduce the brown sugar and double the jalapeño. It’s a great jumping off point though

  2. Hi Linda. My first reaction was resentment . We no longer have an Indian restaurant in our town or a Trader Joe’s close enough to do me any good. Can we say the green eyed monster of jealousy? Runs.😉😀 continue but I have gotten over that and absolutely love your recipes. They are a great replacement for what I don’t have in the area. I would still use them if we had the restaurant close to us.

    Keep up the good work, thanks for all the recipes.

  3. 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

  4. 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.