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    Home » Dinner » Main Dishes

    Vegetable Korma

    Published: Mar 23, 2018 · Modified: Nov 17, 2023 · 10 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This vegan-friendly Vegetable Korma is an easy homemade curry that uses easy-to-find ingredients and a simple step-by-step recipe.

    Vegetable korma in serving dishes with yogurt and with rice

    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.  

    Ridiculous?  

    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.

    Vegetable korma veggies and cashew coconut paste ingredients

    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.

    Add the veggies to the spiced tomato mixture
    Add the veggies to the spiced tomato mixture

    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!

    Add the milk, cream, + turmeric
    Add the milk, cream, + turmeric

    Want more VEGAN-FRIENDLY dishes?  Try these:

    • Red Dal
    • Vegan Split Pea Soup
    • Lemon Risotto with Roasted Cauliflower
    Vegetable korma in serving dishes with yogurt and with rice
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Vegetable Korma

    This vegan-friendly Vegetable Korma is an easy homemade curry that uses easy-to-find ingredients and a simple step-by-step recipe.
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 people
    Calories: 453kcal
    Freezer Friendly?
    No
    Will It Keep?
    3-4 Days
    Prevent your screen from going dark

    Ingredients

    Ginger + Cashew Paste:

    • 10 cashews
    • ½ cup shredded coconut
    • 3 garlic cloves
    • ¾ inch fresh ginger, grated
    • ½ cup water for grinding

    Vegetable Korma:

    • 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)

    Instructions

    Ginger + Cashew Paste:

    • Put all ingredients for the garlic paste, including water, in a food processor.  Blend until creamy.

    Vegetable Korma:

    • 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.

    Notes

    Troubleshooting:
    • 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

    Nutrition

    Calories: 453kcal (23%) | Carbohydrates: 39g (13%) | Protein: 9g (18%) | Fat: 32g (49%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 568mg (25%) | Potassium: 657mg (19%) | Fiber: 10g (42%) | Sugar: 12g (13%) | Vitamin A: 7432IU (149%) | Vitamin C: 22mg (27%) | Calcium: 96mg (10%) | Iron: 4mg (22%)
    Tried this recipe?Leave a comment and rating below!

    Recipe adapted from: Veg Recipes of India

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 4 votes

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    Comments

    All commentsI made this
    1. Sandhya Ramakrishnan says

      November 08, 2016 at 7:19 pm

      You have made the recipe so well and I appreciate you taking time to make this recipe in detail. Love vegetable korma and I have gotten used to eating it creamy after having lived in US so long. Even I struggle with the spice when I go back to India on vacation and feel so bad about it!

      Reply
      • champagne-tastes says

        November 08, 2016 at 7:21 pm

        Aw thank you Sandhya! Awww I'm sure if you stayed you would get used to again!!!

        Reply
    2. Karen @ Seasonal Cravings says

      December 01, 2016 at 7:10 pm

      5 stars
      I love this so much but never make it at home. What's wrong with me? I think it's a bit intimidating. Thanks for giving me such clear directions. You make it so easy! Can't wait to try it!

      Reply
      • champagne-tastes says

        December 01, 2016 at 7:12 pm

        Yes!!! Give it a try! 😀

        Reply
    3. Daniel says

      February 24, 2018 at 8:01 pm

      5 stars
      I love Korma! I made this tonight and it was so easy and delicious!!!

      Reply
      • champagne-tastes says

        March 21, 2018 at 9:48 am

        Yay! I'm so glad you liked it!

        Reply
    4. Dawn - Girl Heart Food says

      March 26, 2018 at 12:10 pm

      5 stars
      Veggie korma is one of my favourite things to make and eat! Love that stuff! Bit of naan for dunkin' and I'm set 😉

      Reply
      • champagne-tastes says

        April 04, 2018 at 2:50 pm

        Dunk that naan Dawn! Dunk it!

        Reply
    5. Lori says

      April 02, 2018 at 9:34 am

      5 stars
      This was my first attempt to make vegetable korma. The recipe was easy to follow and the food was delicious.!

      Reply
      • champagne-tastes says

        April 04, 2018 at 2:44 pm

        Yay! I'm so glad that you liked it!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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