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.
Vegetable korma is one of those deeply comforting meals that feels cozy and vibrant at the same time. Maybe it’s the warming spices, the creamy sauce, or the rich golden color, but every bowl feels satisfying in the best way. This vegetarian version is packed with tender vegetables and a velvety sauce that tastes indulgent yet feels surprisingly light.
Instead of relying on heavy cream or ghee, I blend cashews with coconut milk to create the creamy base. The result is silky, rich, and full-bodied without feeling overly heavy. Potatoes, cauliflower, carrots, and onion make the korma hearty and satisfying, while garlic, ginger, and tomato paste build layers of savory flavor underneath all those beautiful spices.
And there are plenty of spices here. They give the sauce warmth, depth, and that signature aromatic flavor that makes korma so irresistible. Lemon juice and yogurt brighten and balance everything at the end, while just a little brown sugar rounds out the flavors. It’s the kind of meal the whole family happily digs into — cozy, creamy, and packed with flavor in every spoonful.
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.
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.
Leftovers store very well. Keep the vegetable korma in a covered container in the fridge for up to 4 days. 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.
Video
Nutrition
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I didn’t have cloves, fennel or fenugreek so these were missed out. However the flavour was still amazing! I used a hand blender to get the sauce smooth. So flavourful, I used just potatoe and a whole cauliflower as the veg. Can’t wait to make again! Thank you!
You are very welcome!!
I’ve made this over five times now and it really can’t be beat! I love it more than my favorite take out!! My family was so impressed. Making it again this weekend for my parents!
I’m so happy to hear it was a hit!
A minute of silence please! Amazing Recipe. Love it!!! Thank You. Will check you out for more recipies.
P.S I add tofu to mine… yummy!!
Hahah I LOVE it!!! So happy it was a hit!
Absolutely delicious!
I make a lot of Indian food – this is the best vegan korma recipe I’ve ever tried, let alone made!
Thank you so much
I served it with home made chapati and a carrot salad – best meal Ive had in months
Wow thank you so much! I’m really happy to hear the recipe was a hit!!
We are having a vegan house guest so I thought this would be a great recipe to try. Could you tell me, is it very spicy? As much as I like spice, I’m not sure if everyone else does.
Thanks!
This recipe is not spicy at all. If you are quite concerned about it though you can simply omit the chili flakes and serve some hot sauce on the side for anyone who likes it a little spicy. 🙂
So many spices and amounts of them was to much. Mush of flavor. Didn’t really get a good taste of a certain flavor of spice. Also directions don’t make sense unless I am just not understanding “Working in batches, blend the curry until it is smooth then add it back to the pot.” but in #3 everything was already in the pot … so how do you work in batches and then add it back to the pot ??
When you’re making this curry you’ll have two pots on the stove. One for the veggies and one for the sauce. You blend the sauce (in batches, unless you have a large blender) and once it’s smooth you add the cooked veggies into the sauce.
Hope that makes more sense!
I agree with this comment. Mash of flavors cardamom or cloves are over powering everything
I’m sorry to hear you weren’t a fan.
Hi Kristen thanks for sharing this recipe! I came across it while googling for a vegetarian curry recipe that uses coconut cream. I made it for my family today and it was thoroughly enjoyed. I improvised with some of the ingredients and used peanuts instead of cashew nuts but it still tasted great. ?
I’m so happy to hear it was a hit!
I think it’s a wonderful recipe! So rich and comforting. My wife and kids loved it too. I used cauliflower, haricots verts, carrots, a handful of raisins and some chopped fresh coriander. I will be making this for the family christmas dinner, leaving out the chili flakes and half the ginger as they’re not as used to spicy food as we are. Plus an accompaniment of naan bread, roasted almonds, coriander, mango chutney, greek yoghurt and basmati rice.
What a great idea for Christmas dinner! I hope you have a wonderful dinner!
Hi
Love the recipe, taste delicious – I seem do make it like soup and tried flour to thicken it it! Any suggestions as the flour turns lumpy .
Flour will turn lumpy if added to hot liquid. You could make a roux (mixing equal parts butter and flour) and that would work. Or a little cornstarch mixed with cold water. 🙂
Made this last night for dinner and it was SO delicious!! I skipped the yogurt and some of the spices that I didn’t have on hand, and then just added more of the others to taste. It was heavenly and so perfect served with brown rice and homemade paleo/vegan naan. Definitely a hit and will absolutely make again – it was so rich and flavorful.
I’m so happy you liked the recipe! And I’m super curious about paleo naan. I hope you have the recipe on your blog!!
Fabulous! Daughter’s moved back home and has turned veggie! Second time she’s made this for us and great to get her dad away from the “meat and two veg” syndrome more often. I wondered though if you can freeze (if any) leftovers as has coconut milk in it. We had it with onion bahjis and naan bread and so too much for the three of us. Early responses appreciated so dont have to dump it or give away!
I’ve frozen it before and it worked well!
Wowzers! Amazing recipe! Only a few tweeks to the recipe. Whole Foods has a curry powder which has every spice listed here, all in one jar! It is Muchi Curry seasoning and it is the one stop shop for all of those hard to find ingredients, such as the fenugreek. I didn’t add the fennel since my husband isn’t a big fan, but did toss in a hand full of chopped baby spinach and a few Thai chilies split down their middles. Supper is a happy happening place tonight! Thank you for the recipe!
I’m so happy you liked it! And I’m going to have to keep an eye out for that spice mix. It sounds great!
OMG! This is sooo good. I don’t know if it’s authentic, doesn’t matter, it’s an awesome recipe. You can add any vegetable or meat, it’s good with everything. My favorite is adding carrots, brocolli, cauliflower and seafood like shrimp and scallops. Looking forward to trying some of your other recipes
I’m so happy you liked it!!
Hi, I’m going to make this tonight and I’m curious at what point I should add tofu. Thanks in advance! I’m super excited to try it.
this was much easier than i expected it to be! I subbed the onion for leeks as thats what i had on hand. delicious.
I’m so happy to hear you liked it!
Hi! I’m about to make this recipe, but I have a question… is the fenugreek seeds or leaves? I have both, just wondering which one to go with, thanks!
I use the seeds!
I’m a vegan girl from Denmark, and I made your recipe with some vegan adjustments yesterday, and oh boy, it was good. I skipped the cashews and added some almond cream instead. Furthermore, I used soy yoghurt and left out the fenugreek and fennel, since I didn’t have any.
I served the dish with jasmin rice and topped it with chopped almonds, raisins and cilantro. My boyfriend and I loved it, so warm and spicy, the best Indian food I’ve made – thank you so much for sharing this recipe!
That makes me so happy to hear! Hooray!!