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Vegetable korma in serving dishes with yogurt and with rice
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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 453kcal


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)


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.


  • 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


Calories: 453kcal | Carbohydrates: 39g | Protein: 9g | Fat: 32g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 657mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7432IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 4mg