Vegetarian Vegetable Korma
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Curl up with a bowl of the ultimate comfort food ā a flavorful, warming curry. This wholesome vegetable korma ticks all the boxes: it has a flavor-packed, rich, and creamy sauce made with yogurt and a blend of aromatic spices, blended cashews, coconut milk, and an assortment of vibrant fresh vegetables.
For another warming vegetarian curry, try this delicious coconut lentil curry.
Why is vegetable korma such a great comfort food? Something about the warming, earthy spices or the vibrant color bring a little vitality to every spoonful. This vegetarian korma uses fresh and wholesome veggies, so your korma is packed full of nutrition, and it skips the heavy cream, using blended cashews for creaminess. It's one of those recipes that the whole family will adore.
What is vegetable korma?
Korma is a delicious Indian curry characterized by a rich and creamy sauce made from a blend of aromatic spices, with yogurt, nuts, coconut milk, and an assortment of vegetables. Its flavor-packed sauce has made it a beloved dish around the world. This vegetable korma recipe uses a variety of fresh veggies, but you can also add tofu, or for a meat version, chicken or another preferred protein.
Ingredients needed
This healthier version of vegetable korma skips the ghee or heavy cream, but uses blended cashews and coconut milk for creaminess, offering a lighter alternative without compromising on the velvety consistency vegetable korma is associated with. This is what you need:
- Vegetables: Potatoes, onion, cauliflower, and carrots provide a variety of nutrients, flavors, and textures, making the dish hearty and satisfying.
- Oil: For sauteing the vegetables.
- Garlic and ginger: ForĀ depth of flavor and aroma.
- Tomato paste: Adds depth and a subtle tang to the sauce, complementing the richness of other ingredients.
- Spices: Curry powder, garam masala, cumin, coriander, turmeric, cardamom, ground cloves, fennel, fenugreek, and chili flakes create an aromatic spice profile.
- Sea salt:Ā Enhances all the other flavors.
- Coconut milk:Ā Provides a creamy consistency for the korma sauce.
- Cashews: Contributes a creamy and nutty flavor.
- Lemon juice: Adds a burst of citrusy freshness, brightening the dish.
- Yogurt: Introduces a tangy element and a creamy texture, balancing the spices. Use vegan yogurt if you're vegan.
- Brown sugar: Sweetens the sauce to round out the flavors. Use coconut sugar or honey for paleo.
- Toppings: Use any or all! Cashews, cilantro, lemon, and raisins work well.
How to make vegetable korma
This vegetarian korma is simple! Cook the veggies, make the sauce, blend, and let it all meld together. This is how you do it:
- Boil vegetables: Boil potatoes first, then add the rest of the veggies to the pot after five minutes. Then, drain and set it aside.
- Start korma sauce: While the veggies are cooking, prep the vegetarian korma sauce. Cook an onion until soft, then add ginger and garlic. Remove the pot from the heat and add the tomato paste and spices. Stir well before returning the pot to the heat. Once the spices are fragrant and the tomato paste has caramelized, add the coconut milk, cashews, lemon juice, and water. Let it meld together while boiling.
- Blend cashews: Working in batches, blend the curry sauce until smooth.
- Final touches: Stir through the yogurt and brown sugar, then add the cooked veggies into the curry. Add any or all of the toppings, and enjoy!
What vegetables to use in vegetable korma
Vegetarian korma is really flexible ā you can mix and match the veggies and use whatever you like or have on hand. Potatoes are a hearty and delicious addition! Cauliflower florets, carrots, green beans, and bell peppers all work well. Peas offer a little burst of sweetness, or add some spinach for a leafy green. We opt for fresh vegetables, however, frozen vegetables will taste great, too! Be aware that frozen vegetables often have a little more moisture if they've gotten icy in the freezer, meaning the curry will be a bit thinner.
What to serve with vegetable korma
Make some cauliflower rice, basmati rice, coconut rice, or some quinoa to soak up the beautiful sauce of the vegetable korma, and serve with some naan or roti.
For some Indian inspired appetizers, start the meal with some curried carrots or turmeric cauliflower.
If you're making a spread of warming curries, serve this vegetable korma alongside our eggplant curry with chickpeas and tofu.
Finish the meal off with a mango chia pudding for dessert.
Recipe FAQs
Is vegetable korma healthy?
Vegetable korma is full of vibrant and nutritious vegetables and spices. This vegetable korma recipe skips the ghee and cream for lighter options (coconut milk and yogurt) meaning it's still creamy and rich without being too heavy. It's also gluten-free and can easily be made vegan by using a non-dairy yogurt.
Can I use cashew butter instead of cashews?
Using cashew butter from a jar works well in curry recipes, but the final result can vary in taste. A cashew butter will add a bit more flavor as it is roasted.
Can I store leftovers?
Yes, leftovers store well. Keep your leftover vegetable korma in the fridge in an airtight container. Avoid using potatoes if you want to freeze the vegetable korma as they will turn gritty once frozen ā substitute with other vegetables instead.
Can I add a protein source?
Sure! Keep it vegetarian with some tofu or tempeh. Medium tofu has a texture similar to the Indian cheese, paneer. This makes it perfect for a meatless Monday meal, or to just enjoy a meatless curry! If you would like to add meat, our top pick would be chicken.
Vegetable Korma Recipe
Ingredients
The Veggies
- 2 medium potatoes (cut into small, bite-sized pieces)
- 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
The Vegetarian Korma Sauce
- 1 tablespoon oil
- 1 large onion (chopped)
- 2 inch piece of ginger (peeled and chopped)
- 4 cloves garlic (smashed with the back of a knife)
- 5.5 ounce can of tomato paste
- 1 tablespoon EACH: curry powder and garam masala
- 1 Ā½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- 1-2 teaspoons sea salt
- Ā½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
- 1 can coconut milk
- Ā½ cup cashews
- 2 tablespoons lemon juice
- Ā½ cup yogurt (omit or use vegan yogurt for vegan)
- 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
- Top with any or all: cashews, cilantro, lemon, and raisins
Instructions
- Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.2 medium potatoes, 4 cups mixed chopped vegetables
- While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.1 tablespoon oil, 1 large onion, 2 inch piece of ginger, 4 cloves garlic
- Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 Ā¼ cups of water. Let the pot boil for 5 minutes to soften the cashews.5.5 ounce can of tomato paste, 1 tablespoon EACH: curry powder and garam masala, 1 Ā½ teaspoons EACH: cumin, coriander, turmeric, cardamom, Ā½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, Ā½ cup cashews, 2 tablespoons lemon juice, 1-2 teaspoons sea salt
- Working in batches, blend the curry until it is smooth then add it back to the pot.Ā½ cup yogurt, 1 tablespoon brown sugar, Top with any or all: cashews, cilantro, lemon, and raisins
- Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our vegetarian recipes and our curry recipes!
This recipe was delicious. The Korma sauce was perfect consistency.
Very good.
I love how you put the ingredients along with each step.
Love this šš
Made it over a dozen times. But I roast my cauliflower in pieces, (coated in a bit of oil and the same spices as the recipe as well as cumin seeds, and cooked til very brown. Its delicious eating the cauliflower hot off the pan, but then I add it to the full recipe, using the same spices in recipe too). I use carrots and peppers, green beans and potatoes too. I love it, serve it with my own naan bread where I use coconut vegan yoghurt for the liquid which makes the naan very tender. I also serve it on farro instead of rice as my son prefers farro. Rice causes a lot of inflammation for us, farro doesn’t. This is my favourite Korma recipe I’ve ever tried. Serve it to company, and there’s never a drop left. For people who say they dont like curries, this recipe converts them.
Amazing recepie. I’m cooking this recepie for years now. I don’t buy any curry’s from supermarkets always make them from scratch and this recepie is the best for Korma ! We have it with loads different veggies as my daughter is vegetarian š
This is so popular in our house, we’ve tried it with lots of different veg as well as soy chunks (soaked first in stock).
This is fantastic! Loved the seasonings. I did not have fennel so I left it out. I also didn’t feel like it needed the sugar so I left that out as well. I used carrots and yellow and red peppers for the veggies.
Can’t wait to make this again.
This is absolutely delicious! So much flavor and turned out perfectly. I will make this over and over. An absolute keeper!!!! Thank you!Ā
Made this recipe again today, probably for the fifth time and it is as delicious as always! This is our go to when my husband and I are visiting friends and itās always a big hit.
The spices are perfect, the only changes we make is adding more veggies and using maple syrup instead of sugar at the end of the cooking. It is sublime! Your recipes are always so balanced!Ā
Thank you so much for your creativity. Your blog is amazing!
Thank you so much, Maila! Your comment made my day!
Does cashew butterĀ (assume roasted but jar doesn’t say)Ā work as a sub for the whizzed cashews? Or is there a sub for the cashews because I’d prefer not to wash up a food processor if necessary š
I have used cashew butter from a jar and it works well in curry recipes. It adds a bit more flavor since it is roasted, but it’s tasty!
Best korma recipe I’ve ever tried.
Getting ready to make this. Ā A question – can one make the korma sauce the day before snd then reheat?
Oh yes! This reheats beautifully so you could definitely make the sauce in advance.
I have never commented on a recipe before but this was truly excellent and I just had to let you know how much my husband and I enjoyed it. The spices are perfect! I have been cooking Indian curries for years and this is by far our favorite. First time Iāve ever used fennel in an Indian dish and loved it! Could not find fenugreek. Used coconut milk yogurt. No sugar. Doubled the veggies and still had lots of sauce. Oh, and couldnāt blend it, as we are living in our RV without a blender, and it was still so good! Canāt wait to try it blended someday! Youāve created a recipe weāll use regularly through the years! Iām now anxious to try some of your others!