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.
Video
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!
I haven’t made this recipe yet, but wondered if it would be freezer friendly?
It freezes very well!
This recipe was amazing! I made it last night for some family visiting and it was a hit! everyone thoroughly enjoyed it. I paired it with veggie pakora and mint chutney!
That is so great to hear! Thank you for taking the time to come back to let us know!
This is the best recipe for coconut korma that I’ve found! It’s an easy recipe to follow. The recipe tastes great as written, but it’s also fun to experiment and find flavors/textures to suite your taste buds.
I’m so happy to hear that!
Made this tonight- first time ever attempting Indian without using a premade sauce. Ā I omitted the chili flakes and only used half the garam masala only because Iām a wimp with spices and I was making it for the kiddos. Couldnāt find fenugreek but it was still super yummy!Ā
My question is do you use frozen mixed veggies or fresh? I did frozen but was wonderingĀ
I use fresh veggies! But frozen would work, too. š
What sort of curry powder do you use? There are different brands and styles here in Australia, and they all taste a bit different, containing slightly different ingredients. The easiest brands to find in my area are Keen’s, Clive of India, and Hoyt’s. Are any of these similar to what you are using in your recipe? I don’t want to muck up the flavour (it sounds delicious) by using the wrong curry powder so I thought I’d ask before making it! There are also pre-blended curry powders in the style of the various curries eg korma, madras etc curry blend (Herbie’s brand here is quite good). Should I be using a korma curry powder blend rather than a generic ‘curry powder’?
If you have access to a korma curry powder, I would use that one. The one that I have is a generic curry powder. š
I made this recipe today with my sister and nobody should bother following this as it doesn’t take remotely like a proper vegetarian korma, it just tastes like a less than average watery curry. Would NOT recommend this. Very disappointed.
I’m sorry to hear that it didn’t turn out like the vegetarian korma you are used to making.
100% ZOE ITO stuffed the recipe! I have a feeling she must have added the water from the vegetables. There is NO way this could be runny. I added a tad of water that I used to clean my blender. When my food was ready if I turned my fork upside down it took about 4 seconds for a chunk of sauce and veg to fall off. Far from watery!
Really nice, I love my Indian and I’d say dial back the spices a touch esp if you’re not adding the yoghurt. Will be making again, Thanks!
Hooray! Iām so happy that you love the recipe!
This was the creamiest most flavourful curry I’ve ever made. My partner and sister loved it. Maybe you did something wrong.
Do you have to the cashews? I have to be mindful of my partner’s nut allergies. This looks delicious.
Thanks!
No you can leave them out if they’re allergic!
Is there a quicker way to make this in the instant pot? Thank you in advance.
I’m sure there is but I haven’t tried it in an Instant Pot. If you give it a go, let us know if it works out!
hi there, I am going to try making this over the weekend. For the Fenugreek and Fennel should I be using the seeds or finding a powder?
Thank you.
I usually use powder but have swapped it for seeds when I’ve been out. š
Wondering why you did not let my post I made yesterday go public?
My grandmother passed away and I have been spending time with my family rather than working. Your patience is appreciated. š
This recipe is extremely spicy and I don’t mean chilli. I would reduce the spice content by over half. It was overbearing and too powerful – Warning – could cause indigestion! I think with less quantities of Masala, cardamom etc etc it would really be a deliciously fragrant dish.
Thank you for your input. š
An excellent recipe for my first attempt with such spices. There were a few I had to miss because I am not a fan of coriander but I was so happy I tried it.
As I bought so many spices, I was wondering if you have any advice on how to store them to make sure they keep their flavour. I would hate to throw them away snd while I plan on using hem for other recipes, I don’t expect I will use them up very fast.
Thank you.
If you keep them in the freezer they will last longer!
I want to try this recipe out. Iāve never cooked with fennel or fenugreek spice before – do I use the seeds or should I grind the seeds into a powder?
Both work in this recipe. If you have seeds you don’t’ need to worry about grinding them. š
Made this for myself today. Added the sauce to enough fresh veg for 2 days dinner for 1. I Jarred the remaining sauce to freeze. I am planning on doing a curry once a week and want to add fresh veg each time.Ā
I had no fresh ginger so did 1tsp on dried and no curry powder so did double Garam. The curry is sweet, thick & delicious!!! I have saved a small jar to deliver to my mum to add to chicken… thank you for such a wonderful recipe šĀ
That is so wonderful to hear, Haley!
This recipe is fantastic. I go to my local Indian restaurant twice a month for this exact meal, but would go more often if it wasn’t so spendy. Regarding the commenters that mention this being way to spicy or spiced, I’m wondering if they’ve ever had this dish in an authentic Indian restaurant because this tastes exactly the way it should. I’m so happy to know that I can make this whenever I want now that I have all of the spices on hand. Everyone makes changes, so here are min:
Couldn’t find fenugreek, replaced with 1 tsp. maple syrup
Omitted sugar
Cut cardamom in half since I know it to be a strong flavor for me, probably didn’t need to
Omitted yogurt
Added 1/4 c. Earth Balance… stirred it in at the end and it somehow took the raw edge off the spices that I hadn’t cooked long enough.
Thank you for creating this recipe. I couldn’t wait for the rice to cook so I ate it out of a 1/2 cup measure over the sink… that’s how good it is.
I’m so happy you liked it! Hooray!!
LOL.I never ever comment but I laughed at your eating description….I have totally done things like that with yummy dishes! Glad I’m not the only one haha, thanks for sharing
Made for supper tonight and it was so yummy! I left out the yogurt because my hubby is lactose intolerant and I left out the fennel because I donāt like it but followed everything else to a T (used cauliflower and a bit of carrots) and it was soooo good! Since we are not vegetarian or vegan though, I think next time I will add some cooked chopped chicken at the end cause that would be delicious. I served it with homemade naan and brown rice š
I would definitely recommend, and the spice combo was perfect
That makes me so happy to hear! Hooray!
I didnāt 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. Canāt wait to make again! Thank you!
You are very welcome!!