Name: Easy Vegetable Korma Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 4 medium carrots, peeled and sliced 1/2 inch thick; 3 medium gold potatoes, peeled and chopped into 1 1/2 inch chunks; 4 cups cauliflower florets; 1 cup chopped green beans; 1 cup frozen peas; 3/4 cup raw cashews; 13.5 ounces full fat coconut milk (about 1 cup) or plant-based yogurt; 14 ounce can diced tomatoes; 1 yellow onion, peeled and quartered; 2 inches fresh ginger; 6 cloves garlic; 2 tablespoons vegetable oil; 2 teaspoons garam masala; 1 tablespoon curry powder; 1 teaspoon turmeric; 1 teaspoon dried coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon cayenne pepper (optional for heat); 1/2 teaspoon ground black pepper; 2-3 teaspoons salt, or to taste; 2 tablespoons brown sugar; Cooked basmati rice; Vegan naan bread; Chopped fresh cilantro

Jump to Recipe· 4.4 from 6 reviews

There is something truly comforting and flavorful about this Easy Vegetable Korma Recipe that makes it an absolute favorite in my kitchen. It combines a luscious, creamy sauce with a vibrant mix of vegetables that perfectly balance spice and subtle sweetness. Whether you want a heartwarming weeknight dinner or a dish to impress guests with minimal effort, this vegetable korma fits beautifully into any occasion. The rich coconut and cashew cream sauce, enhanced by fragrant spices, ensures every bite will leave you smiling and eager for more.

Ingredients You’ll Need

A round frying pan with a shiny black handle holds two layers of sauce inside. The bottom layer is a thick, chunky red sauce that covers the entire pan base, showing a textured surface with a rich, deep color. On top, a smooth, creamy white sauce is poured in a large circular shape slightly off-center, with small bubbles visible across its surface. The pan sits on a wooden surface with visible grain patterns. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Easy Vegetable Korma Recipe is how simple, yet essential, each ingredient is in building the dish’s signature flavor and texture. From fresh vegetables that offer color and bite to warming spices that create those classic Indian notes, every component plays a meaningful role.

Carrots: Peeled and sliced, carrots add a subtle sweetness and lovely color contrast.
Gold potatoes: These starchy chunks become tender and help make the korma wonderfully hearty.
Cauliflower florets: Their slight crunch balances the creaminess perfectly.
Green beans: Provide a fresh snap that brightens the dish.
Diced tomatoes: Blend into the sauce for natural acidity and richness.
Yellow onion: Adds a savory depth and mild sharpness when pureed.
Fresh ginger: Imparts a warm, zesty lift.
Garlic: Essential for that aromatic base.
Vegetable oil: For sautéing and unlocking the spices’ flavors.
Raw cashews: Soaked and blended, they contribute to the creamy texture.
Coconut milk (or plant-based yogurt): Creates a luscious, velvety sauce that’s both dairy-free and indulgent.
Garam masala: A fragrant spice blend that embodies the essence of korma.
Curry powder: Adds complexity and warmth.
Turmeric: For its earthy flavor and gorgeous golden hue.
Dried coriander: Bright, citrusy notes that enhance the sauce.
Ground cinnamon: A subtle sweetness with a warming touch.
Ground cardamom: Infuses a delicate floral aroma.
Cayenne pepper (optional): For those who like a gentle kick.
Ground black pepper: Adds a mild pungency.
Salt: To bring all the flavors together perfectly.
Brown sugar: Balances the acidity with just a hint of sweetness.
Frozen peas: A pop of color and freshness at the end.
Cooked basmati rice: The ideal companion to soak up all the glorious sauce.
Vegan naan: Optional but incredibly satisfying for scooping every last bit.
Chopped fresh cilantro: Adds brightness and a burst of freshness as a garnish.

How to Make Easy Vegetable Korma Recipe

Step 1: Soak the Cashews

Start by placing 3/4 cup of raw cashews in a small bowl, then cover them with boiling hot water. Using your tea kettle for this is a neat trick that speeds things up. Let them sit and soak while you begin prepping the vegetables and getting the water boiling. This soaking step is key to achieving the rich creaminess in your korma sauce.

Step 2: Boil the Vegetables

Grab a large pot and toss in the sliced carrots, chopped potatoes, cauliflower florets, and chopped green beans. Cover everything with water, then bring it to a boil. Cook for about 10 to 15 minutes until the potatoes become fork tender but not falling apart. When they’re ready, drain and set aside—these veggies will soak in the luscious sauce shortly.

Step 3: Make the Puree

While your vegetables are boiling, it’s time to work on that flavorful base. Into a blender or food processor, add the canned diced tomatoes, peeled and quartered yellow onion, fresh ginger, and garlic cloves. Blend everything until you get a smooth, vibrant puree that’ll become the heart of your korma sauce.

Step 4: Cook Puree and Spices

Heat 2 tablespoons of vegetable oil in a large pan over medium heat—make sure the pan is roomy enough to hold all your veggies later. Carefully pour in your tomato-onion-ginger-garlic puree and stir to spread it evenly. Now sprinkle in the garam masala, curry powder, turmeric, dried coriander, cinnamon, cardamom, cayenne (if you want that heat), black pepper, salt, and brown sugar. Let this mixture simmer for about 2 to 3 minutes until it becomes incredibly fragrant, filling your kitchen with inviting aromas.

Step 5: Blend the Cashew Coconut Cream

Drain your soaked cashews and add them back into your blender along with the full-fat coconut milk (no need to wash the blender from before, the flavors will blend nicely). Blend until you achieve a silky smooth cream. Pour this cashew-coconut cream directly into your pan with the spiced tomato puree, stirring well to combine it all.

Step 6: Add the Vegetables

Next, sprinkle in the frozen peas and let the mixture gently simmer for 1 to 2 minutes. Then, add your drained boiled vegetables and fold them into the sauce, making sure everything is beautifully coated. Reduce the heat to low-medium and let it simmer together for about 10 minutes, stirring often. Keep an eye on the sauce’s consistency—if it thickens too much, simply add a splash of water to loosen it. Before serving, taste and adjust salt, pepper, cayenne, or brown sugar as you like for just the right balance.

Step 7: Serve

Your Easy Vegetable Korma Recipe is ready to be enjoyed! Ladle it generously over piping hot basmati rice, garnish with chopped fresh cilantro, and enjoy it with soft, warm vegan naan for the perfect meal.

How to Serve Easy Vegetable Korma Recipe

A bowl with white rice at the bottom layer, topped with a thick yellow curry sauce filled with chunks of chicken, orange carrot slices, green peas, and some green herbs sprinkled on top. On one side of the bowl, there is a piece of naan bread with browned spots resting partly in the curry. A spoon with a gold and black handle is placed inside the bowl, resting on the rice layer. The bowl is set on a white marbled surface with some green herbs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chopped fresh cilantro is a must-have to top your korma; it adds a burst of color and a fresh, herbal note that contrasts beautifully with the rich sauce. You can also sprinkle a few toasted cashews on top to elevate the texture and add a lovely crunch.

Side Dishes

Serve your vegetable korma alongside fragrant basmati rice to soak up every bit of the sauce. Vegan naan bread is another fantastic companion, perfect for scooping up those delicious vegetables. If you’re feeling adventurous, a cooling cucumber raita or simple mango chutney will bring a delightful balance to the warm spices.

Creative Ways to Present

Make your dinner feel extra special by serving the korma in vibrant bowls and garnishing with edible flowers or a swirl of dairy-free yogurt for visual appeal. You might even present it as a colorful platter alongside grilled flatbreads and pickled vegetables to impress your guests with a festive spread.

Make Ahead and Storage

Storing Leftovers

This Easy Vegetable Korma Recipe makes fantastic leftovers and tastes even better after the flavors meld overnight. Store any leftovers in an airtight container in the refrigerator for up to 3 days, making sure the sauce is cool before sealing.

Freezing

If you want to keep the korma longer, it freezes beautifully. Transfer cooled portions to freezer-safe containers or bags and freeze for up to 3 months. When you want a quick future meal, just thaw overnight in the refrigerator.

Reheating

To reheat, warm the korma gently in a saucepan over low heat, stirring frequently to prevent sticking. Add a splash of water or coconut milk if the sauce thickens too much. Alternatively, the microwave works fine—cover it and heat in short bursts, stirring in between to heat it evenly.

FAQs

Can I make this Easy Vegetable Korma Recipe vegan?

Absolutely! This recipe is naturally vegan, especially when using coconut milk or plant-based yogurt and vegetable oil. Just skip any dairy additions, and it’s perfect for a plant-based diet.

What vegetables work best in vegetable korma?

This recipe uses carrots, potatoes, cauliflower, green beans, and peas, but you can swap in your favorites like bell peppers, squash, or sweet potatoes. The key is to use vegetables that hold their shape well during simmering.

Is this recipe spicy?

The spice level is mild by default, with warmth coming from the aromatic spices. You can add cayenne pepper to taste if you want a bit of heat, but it’s very adjustable to your preference.

Can I use canned cashews or cashew butter?

It’s best to use raw cashews soaked in hot water as the recipe suggests. Cashew butter won’t provide the same texture, and canned cashews are typically not raw and may alter the sauce’s flavor and creaminess.

How do I store and reheat leftovers without losing flavor?

Store leftovers in an airtight container in the fridge and reheat slowly on the stove with a bit of added liquid if necessary. Stir occasionally while warming to preserve the sauce’s creamy consistency and flavor.

Final Thoughts

Trying this Easy Vegetable Korma Recipe is like welcoming a little warmth and comfort into your kitchen. It’s a dish that’s simple enough for busy nights but special enough to make any meal feel celebratory. I encourage you to dive in, explore the beautiful layering of spices and veggies, and savor every mouthful of this creamy, fragrant delight. You’ll find it hard to resist going back for seconds!