Vegetable korma, a wonderful Indian curry recipe. I love how hearty and cozy it is, as well as flavorful and ready in just 30 minutes.
I’d been wanting to make vegetable korma for the longest time but I never seemed to do so. And I REGRET it so much! It is such a delicious, cozy, and gluten-free dish that I wish I’d tried it sooner.
Made in just 30 minutes, this vegetable korma has now become one of my favorite comfort foods. Besides, it is super nourishing, nutritious, and rich!
What is vegetable korma?
Korma is a traditional Indian stew. In Indian cuisine, it is usually made with chicken, but there are also other ways of making it. Try it and let me know what you think about this rich vegetable korma recipe!
Ingredient notes
- Potatoes: this vegetable korma recipe will work with any type of potatoes, but Yukon Gold and red potatoes are my favorite ones for this dish.
- Canned diced tomatoes: you could also use tomato puree or even fresh tomatoes (in that case, add some water if needed).
- Full-fat coconut milk: the best type of milk for this recipe, but you could also use any other unsweetened plant milk, such as soy milk.
- Raw cashews: if you can’t eat nuts, omit them, but keep in mind that the sauce will be less creamy and might change its flavor a bit.
- Vegan butter or oil: use store-bought vegan butter or make your own version at home following our recipe! Oil is also a good choice.
- Garam masala: I use homemade garam masala, but store-bought is also okay.
- Red pepper flakes: omit this ingredient if you’re not into spicy food.
Dietary variations
- Make it oil-free: feel free to omit the oil and not cook the spices. In this case, just add the spices to the skillet and continue with step number 5 and cook over medium-high heat.
How to make vegetable korma
- Soak the cashews overnight. Drain and set aside.
- Add the veggies to a large pot and cover with water. Bring to a boil and simmer for about 15 minutes. Drain and set aside.
- In the meantime, add all the sauce ingredients to a blender and blend until smooth. Set aside.
- Put the vegan butter onto a large skillet, and when it’s hot, add all the spices. Cook over medium-high heat for 1-2 minutes, stirring constantly.
- Pour in the sauce and cook for 5 minutes, stirring occasionally.
- Incorporate the veggies, stir, and cook for 5 more minutes, stirring occasionally.
- Serve your vegetable korma immediately.
How to store
- Fridge: keep the leftovers in an airtight container in the fridge for up to 1 week.
- Freezer: you can keep it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add some water or vegetable stock if needed.
Is vegetable korma healthy?
Of course! It is packed with nutritious veggies and made with natural and whole ingredients. Who said that healthy doesn’t equal delicious?
Serving suggestions
Feel free to serve your vegetable korma with cooked basmati rice or vegan naan. You can also eat it just as it is!
Looking for more vegan Indian recipes?
Did you make this vegetable korma recipe?
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Vegetable Korma
- Prep: 10 mins
- Cook: 20 mins
- Total: 30 mins
- 6-8 1x
- Main Dish
- Indian
- Vegan
Servings 6-8 1x
Vegetable korma, a wonderful Indian curry recipe. I love how hearty and cozy it is, as well as flavorful and ready in just 30 minutes.
Ingredients
Veggies:
- 1 pound potatoes (450 g), peeled and diced, Yukon Gold and red potatoes are my favorite ones for this recipe
- 1 pound carrots (450 g), peeled and diced
- 1 pound cauliflower (450 g), chopped into florets
- 1 cup frozen peas (140 g)
For the sauce:
- 2 cloves of garlic, peleed
- ½ onion, quartered
- 1-inch fresh ginger (2.5 cm), peeled
- 1 14-ounce can diced tomatoes (400 g)
- 1 14-ounce can full-fat coconut milk (400 ml)
- ½ cup raw cashews (75 g)
For the base:
- 2 tbsp vegan butter or oil
- 1 tbsp garam masala
- 1 and ½ tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ¼–½ tsp red pepper flakes, optional
Instructions
- Soak the cashews overnight. If you’re in a hurry, you can also let them soak in hot water while you cook all the remaining ingredients. Drain and set aside.
- Add the veggies (potatoes, carrots, cauliflower, and peas) to a large pot and cover with water. Bring to a boil and simmer for about 15 minutes or until the potatoes are fork-tender. Drain and set aside.
- In the meantime, add all the sauce ingredients to a blender (garlic, onion, ginger, tomatoes, coconut milk, and soaked cashews) and blend until smooth. Set aside.
- Add the vegan butter or oil to a large skillet and when it’s hot, add all the spices (garam masala, cumin, coriander, turmeric, salt, black pepper, and red pepper flakes). Cook over medium-high heat for 1-2 minutes, stirring constantly.
- Pour in the sauce and cook for 5 minutes, stirring occasionally.
- Incorporate the veggies, stir, and cook for 5 more minutes, stirring occasionally.
- Serve your vegetable korma immediately with cooked basmati rice or vegan naan bread.
- Keep the leftovers in an airtight container in the fridge for up to 1 week. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Notes
- You can customize your vegetable korma recipe with any spices or veggies you want, such as green beans and bell peppers.
- The best type of milk to make this recipe is coconut milk, but you could also use any other unsweetened plant milk, such as soy milk.
- Canned diced tomatoes can be replaced by tomato puree or even by fresh tomatoes if you want (in that case, add some water if needed).
- Feel free to omit the red pepper flakes if you’re not into spicy food.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 288
- Sugar: 8.7 g
- Sodium: 93 mg
- Fat: 18 g
- Saturated Fat: 10.6 g
- Carbohydrates: 28.1 g
- Fiber: 6.4 g
- Protein: 6.4 g
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