This vegan-friendly Vegetable Korma is an easy homemade curry that uses easy-to-find ingredients and a simple step-by-step recipe.
Guys, I'm a little obsessed with Indian curries in all its forms. When I go more than a week without eating it, I start craving curry and I can't think about anything else.
A few summers ago in Italy, I was surrounded by fresh homemade pasta — paradise, right?! — but after eight days, what I really wanted again was curry.
Maybe! But my brain and belly didn't care.
This recipe is for Vegetable Korma, a creamy, sweet Indian dish that is often served with rice.
If you haven't tried many Indian dishes, or if you're cooking for friends who are cautious about unfamiliar flavors, this is a good one to start with.
What Spices Do I Need?
All the ingredients in this recipe should be easy to find.
The only thing you might need to look for is the garam masala spice mixture. It's getting easier to find these days, though! I get mine at Kroger or Whole Foods, but you can also buy it online.
How to Make Vegetable Korma
To make vegetable korma, start by blending the easy ginger and cashew paste in a food processor.
Next, sauté onions with the spices.
Add tomatoes, and simmer for a few more minutes. Add vegetables, and let everything simmer until the veggies are cooked through.
Finally, stir in the ginger paste, a little milk and cream (or coconut milk), and turmeric.
Serve your curry with rice or naan, and enjoy this easy Indian curry at home!
Want more VEGAN-FRIENDLY dishes? Try these:
Ginger + Cashew Paste:
- 10 cashews
- ½ cup shredded coconut
- 3 garlic cloves
- ¾ inch fresh ginger, grated
- ½ cup water for grinding
- 1 tablespoon olive oil Optionally, substitute coconut oil or ghee
- 1 medium onion, diced
- 2 teaspoons garam masala
- ½ teaspoon sea salt
- ½ teaspoon red chili flakes (or more, depending on desired spice level)
- 15 ounce can fire roasted tomatoes OR 2 tomatoes, diced
- 3 cups mixture of fresh or frozen vegetables (such as cauliflower, broccoli, bell pepper, & green beans)
- ¼ teaspoon turmeric
- 13 ounce can coconut milk (NOT light) OR 1 ½ cups whole milk
- To Serve (optional): plain yogurt, basmati or jasmine rice, naan (Use cauliflower rice for low carb option)
Ginger + Cashew Paste:
- Put all ingredients for the garlic paste, including water, in a food processor. Blend until creamy.
- Heat oil over medium heat in a large pan or wok until oil begins to shimmer. Add diced onions, garam masala, salt and red pepper flakes. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
- Lower the heat to medium. Add the tomatoes, and simmer about 5 minutes. Add veggies and cover the pan to allow them to cook through (about 15 minutes, depending on the vegetables used).
- Add the ginger and cashew paste to the pan with onions, tomatoes etc. Add turmeric, milk, and cream.
- Taste the curry. If it's bland, add extra salt. If it's too spicy for you, add more cream. If it isn't hot enough, add more chili flakes.
- Serve while still warm with a dollop of yogurt if desired. Optionally serve with rice or naan.
- Leftovers:Store in the fridge and use within 3-4 days.
- My korma is brown not red: Not all garam masala mixtures are the same, and the color of the spice will change the color of the dish. If your spice mixture is dark brown, it likely includes a lot of cinnamon. Swap half the garam masala with smoked paprika.
- For THICKER korma: Add ½ cup coconut cream OR ½ cup whipping cream
Recipe adapted from: Veg Recipes of India