Vegetable Korma

Vegetable Korma is a traditional Indian curry made with a variety of vegetables cooked in a rich, creamy, and mildly spiced sauce. It’s a comforting and wholesome dish, known for its vibrant flavors and aromatic blend of spices. Perfect for a family dinner or a festive meal, this curry is both satisfying and nourishing.

Why You’ll Love This Recipe

• Rich and creamy sauce made with coconut milk and cashew paste
• Packed with nutritious vegetables
• Naturally vegan and gluten-free
• Mild in heat but full of flavor
• Ideal for meal prepping and leftovers
• Easily customizable with your favorite vegetables or proteins
• Fragrant and inviting aroma from classic Indian spices
• Can be served with rice, naan, or roti
• Crowd-pleaser suitable for all ages
• Delicious both fresh and reheated

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Carrots
• Potatoes
• Cauliflower florets
• Green beans
• Frozen peas
• Onion
• Garlic
• Fresh ginger
• Diced tomatoes (canned or fresh)
• Raw cashews
• Full-fat coconut milk
• Garam masala
• Curry powder
• Turmeric
• Ground coriander
• Ground cinnamon
• Ground cardamom
• Cayenne pepper (optional)
• Ground black pepper
• Salt
• Brown sugar
• Vegetable oil
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Directions

1. Soak the Cashews: Place the raw cashews in hot water and let them soak for about 15 minutes.
2. Boil the Vegetables: In a large pot, boil the carrots, potatoes, cauliflower, and green beans until tender. Drain and set aside.
3. Make the Base Puree: Blend the diced tomatoes, chopped onion, garlic, and ginger into a smooth paste.
4. Cook the Masala: Heat vegetable oil in a pan over medium heat. Add the tomato-onion puree and cook for 2–3 minutes. Add all the ground spices and brown sugar, stirring well.
5. Blend the Cashew Cream: Drain the soaked cashews and blend with coconut milk to form a smooth cream.
6. Combine and Simmer: Add the cashew-coconut cream to the pan and mix. Then add the boiled vegetables and peas. Simmer for 10–15 minutes until the sauce thickens and flavors meld.
7. Garnish and Serve: Sprinkle fresh cilantro on top and serve hot with rice or naan.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Add protein: Stir in tofu, chickpeas, or paneer for a protein boost
• Spice it up: Include green chilies or more cayenne pepper for a spicier version
• Nut-free option: Use sunflower seeds instead of cashews, or omit them entirely
• Alternative vegetables: Bell peppers, zucchini, or spinach work well too
• Low-fat version: Use light coconut milk or skip the coconut milk and use vegetable broth with a dash of plant-based cream

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days
• Freezing: Can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating
• Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or coconut milk to loosen the sauce if needed

FAQs

What is Vegetable Korma?

Vegetable Korma is a creamy Indian curry made with a mix of vegetables and a blend of aromatic spices, often enriched with coconut milk and cashew paste.

Is Vegetable Korma spicy?

No, it is usually mild in heat. However, you can adjust the spice level by adding more chili or cayenne pepper.

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and cashews instead of dairy.

What’s the best way to serve Vegetable Korma?

It pairs best with steamed basmati rice, naan, or roti. It can also be served with quinoa for a healthier twist.

Can I prepare Vegetable Korma ahead of time?

Absolutely. It tastes even better the next day after the flavors have developed.

Can I use frozen vegetables?

Yes, frozen vegetables can be used. Just be sure to cook them until they are tender.

What if I don’t have cashews?

You can substitute with almonds or sunflower seeds. Alternatively, you can skip the nuts for a lighter version.

Is Vegetable Korma gluten-free?

Yes, this recipe is completely gluten-free.

How do I thicken the sauce?

Simmer the curry uncovered to reduce the liquid, or add a bit more blended cashew or coconut cream.

Can I double the recipe?

Yes, this recipe scales well. Simply double the ingredients and adjust cooking times as needed.

Conclusion

Vegetable Korma is a wonderfully rich and comforting dish that brings warmth and flavor to any table. Whether you are looking for a satisfying meatless meal or a colorful side for your Indian spread, this korma is sure to please. Its creamy texture and fragrant spices create a balanced dish that’s easy to customize and enjoyable for everyone.

Print