Go Back
Vegan Navratan Vegetable Korma- Easy to Find Ingredients, Step by Step Directions
Print Recipe
5 from 4 votes

Navratan Curry (Sweet Vegetable Korma)

This recipe for navratan curry is a sweet version of the classic vegetable korma, and is filled with fruit and other sweet vegetables.  This curry is vegan-friendly, made with easy-to-find ingredients, and includes step-by-step directions.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 414kcal


  • 2 tablespoons olive oil (divided) Or use ghee
  • 8 ounces mushrooms (such as white button, cremini, or shiitake), sliced If using shiitake, remove stems
  • 1 onion, finely diced
  • 2 teaspoons garam masala
  • 1 teaspoon sea salt
  • 1 teaspoon red chili flakes
  • 3 garlic cloves, finely diced
  • 15 ounce fire-roasted tomatoes (1 can) Or use 2 fresh tomatoes, diced
  • 1 large sweet potato, diced
  • 1 cup peas
  • cup roasted cashews, diced
  • cup dried fruit (pineapple, raisins, golden raisins)
  • 1 teaspoon ground turmeric
  • 1 cup milk OR coconut milk
  • ½ cup heavy whipping cream OR ½ cup full-fat coconut milk
  • To Serve: jasmine rice, basmati rice, or naan


  • Heat 1 tablespoon olive oil in a large pan or wok over medium-high heat.  Sauté the mushrooms for 3-4 minutes, until the mushrooms brown.  Remove from pan and set aside.
  • Heat remaining 1 tablespoon olive oil in the same pan.  Add onion, garam masala, salt and chili flakes.  Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
  • Reduce heat to medium.  Add tomatoes and let them simmer 4-5 minutes. 
    Add sweet potatoes, and cover pan.  Add the mushrooms and peas to the pan.  Simmer about 15 minutes, until the potatoes have softened and the peas have cooked through.
  • Add cashews, peas, dried fruit, turmeric, milk, and cream to the pan.  If you prefer the color to be more vibrant, add more turmeric. 
  • Serve while still warm with a side of rice.
  • Leftovers:
    Store in the fridge and use within 3-4 days.


Garam Masala note: 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.
Recipe Adaptations: 
  • To simplify the recipe, you could eliminate the mushrooms.
  • You can substitute the mushrooms or peas used here for vegetables you already have on hand.  Other vegetables that work well in this recipe include sweet bell pepper and green beans.


Calories: 414kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 681mg | Potassium: 700mg | Fiber: 6g | Sugar: 20g | Vitamin A: 8939IU | Vitamin C: 20mg | Calcium: 132mg | Iron: 2mg