Vegetarian Vegetable Korma
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Curl up with a bowl of the ultimate comfort food – a flavorful, warming curry. This 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.
Why is vegetable korma such a great comfort food? Something about the warming, earthy spices or the vibrant color brings a little vitality to every spoonful. This vegetarian korma features fresh vegetables and skips the heavy cream, instead using blended cashews for a creamy texture. 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, yogurt, nuts, coconut milk, and a variety 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 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 flavors and textures, making the dish hearty and satisfying.
- Garlic and ginger: For 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.
- Coconut milk: 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.
- Brown sugar: Sweetens the sauce to round out the flavors.
What vegetables to use in vegetable korma
Vegetarian korma is really flexible – 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.
Recipe FAQs
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 – substitute with other vegetables instead.
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 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- 1-2 teaspoons sea salt
- ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
- 1 can coconut milk
- ½ cup cashews
- 2 tablespoons lemon juice
- ½ 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 ¼ 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 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom, ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, ½ 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.½ 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
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My family, including the kids. loved this. Adaptable and delicious. I check out you website often and can’t wait to try more of your yummy recipes!
I’m so happy to hear you and your family enjoyed the recipe! Horray!
This is delicious. I used up some coconut yoghurt I had in my fridge and omitted the sugar as the yoghurt was sweetened. I put half the sauce in the fridge and used the following day, it tasted even better after sitting overnight! Thank you very much for a great recipe.!
Great call on the coconut yogurt! I’m so happy you liked the recipe!
I was thinking of using soy beans and peas, should they be dried when they go in the pot, or cooked like from a can?
You’ll want to add them cooked!
The clove is so overwhelming, it might just have to be thrown away. Would probably prefer it without the clove.
I’m so surprised that you found the tiny amount of clove overwhelming. You must be very sensitive to it! Definitely leave it out next time if it’s not your thing. 🙂
Just made this, with some modifications, and it was a hit!
Notes:
Veggies took a lot longer than the time indicated to get soft enough to eat.
I only used curry and garam masala, got very spicy.
Didn’t have a full can of coconut, added cream AND creme fraiche.
Skipped the added water (it was perfect without!)
Didn’t have a blender, so I finely chopped garlic and ginger.
Used less than the recipe amount of tomato paste, too. Still fine.
My husband loved it (he added more red pepper flakes, because he’s crazy) and both my children ate it (one even had multiple helpings!) Served with basmati rice, mango chutney, and fresh watermelon (helped cool everyone’s mouth off!)
I’d definitely make this again! Thanks for the recipe.
I’m so happy you liked it!
Honestly, I am shocked that there are any negative reviews. This recipe got me the closest I’ve ever been to replicating restaurant quality Indian food! It is absolutely delicious. I didn’t have fenugreek or cardamom so just went without, and also left the yogurt out to make it vegan. It is so flavorful and creamy. I’m wondering if I can make the korma in advance and freeze it? I would LOVE to have this on hand on the regular.
I’m so happy you like the recipe!
You can definitely freeze it; I’ve done it many times before. It freezes very well and is so nice to have on hand for quick dinners 🙂
Do you use plain yogurt? Or does vanilla work?
Plain yogurt! If you only have vanilla on hand I would skip it as the vanilla would give the curry a funny flavor. Sour cream would also work, if you have that. 🙂
I just made this and wasn’t impressed. It’s way too full of spices for me. I added another can of coconut milk and some salt to make it passable. The sauce also seems very runny. I put the amount of spices in called for except for the fenugreek because I didn’t have it.
I’m sorry it wasn’t a big hit for you. We like bold flavors which is why we opted for more spices. Good call on the extra can of coconut milk to tone it down for you. That is probably what made the curry runny though. 🙂
Honestly, this recipe isn’t the best. It’s okay. But maybe I’m just used to having the real deal that takes forever to make. This immitation south Indian style korma will do in a snap though.
It’s true that nothing beats a curry that takes hours to make. 🙂
I am curious, how is this recipe different from the ‘real deal’? What makes it so much more time consuming?
I would really appreciate a recipe or a link just so I know what we’re talking about here. Thanks!
hi, looks really good and planning on making this for dinner tonight and i was just wondering do i have to put yoghurt? i am a vegan and tbh never tried vegan yoghurt and not sure if they even sell it here… could i replace it with something else?
Hi Chantelle! You can omit the yogurt. It’s still great without it!
Made this last night for my family. They liked it but found it bland. Can you recommend other spices. I did add cayenne pepper.
I’m sorry to hear you found it bland! There’s actually a lot of spices in here and I’d worry that it would turn gritty if you added more. Have you had your spices sitting around for a while? They do lose flavor if they’re not fresh.
Hi. How do You Get IT more yellow? Ours turned pretty much red because of the tomato paste. Any tips?
Oh shoot … I don’t. Did you change any of the spices? It’s always worked for me that the yellow/ orange curry powder, garam masala, and turmeric win out over the red tomato paste.
I have some heavy cream in the fridge I need to use up, can I add that into this recipe? Use with the coconut milk or not?
Thanks!
Absolutely you can! Just add it at the end to heat it through. 🙂
Hi Kristen, we made this last night and it was great. I did change the recipe a bit: I doubled the tomato paste and spices, used one larger sized can of coconut milk (565 ml?) and then added 1 diced sweet potato and some water with the coconut milk and cashews. I blended that for thickness and then added cauliflower, tofu and some mushrooms after blending and let them cook in the pot instead of boiling them separately (I was mostly trying to avoid having to clean a second pot). I then added some fresh spinach and the brown sugar. It was delicious – another great recipe from The Endless Meal! Thank you!
So awesome! Love the changes you made … they sound delicious!!
Do you think this could work with frozen vegetables?
It sure would!
Aww you are so sweet! Made my day. 🙂