Quick and Easy Vegetable Korma gets it’s creaminess from cashews and coconut milk. Chock full of vegetables and mildly spiced, this korma comes together in just 30 minutes! Gluten free and vegan.

bowl with rice, curry, cilantro and blue towel in background

Korma is an Indian curry dish, usually mildly spiced with a rich, creamy sauce. It’s sometimes made with yogurt, cream and ground cashews, but this vegan version gets it’s creaminess and richness from blended cashews and coconut milk.

This vegetable korma is comfort food at it’s finest! Nothing beats a warm bowl of rich curried vegetables, especially with a piece of naan and basmati rice. The recipe makes quite a bit, so feel free to freeze the leftovers so you can have a comforting bowl of korma whenever you want. You can also double it to serve a crowd.

close up of vegetable korma in pan

How to make Vegetable Korma:

The full recipe is written out below in the recipe card (bottom of this post). But here is how the process goes:

First, get your cashews soaking in hot water. Boil the potatoes, carrots and cauliflower in a large pot.

While the vegetables are boiling, make the puree (photo 1). The puree is canned tomatoes, onion, garlic and ginger. Transfer to a large saucepan along with a few tablespoons of olive oil and saute for 5 minutes, then add the spices and cook for another 2-3 minutes (photo 2).

Rinse out your blender from the tomato mixture, and add the cashews and can of coconut milk (photo 3). Blend, then pour into the pan. Add the peas as well, stir and cook for a minute (photo 4 and 5).

All that’s left to do is add the cooked vegetables and stir (photo 6). It’s ready to eat!

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collage showing steps of making vegetable korma

How long will leftovers keep?

Leftovers will keep for 4-5 days in the refrigerator, stored in a covered container. Re-warm on the stovetop or the microwave. It makes a great meal prep for the week with a batch of rice.

Can you freeze Vegetable Korma?

Yes, it freezes beautifully! My favorite way to freeze it is in individual small containers that are freezer friendly. That way I can just pull it from the freezer and warm it up whenever I want a delicious, cozy warm curry.

You can freeze larger portions in large ziplock bags or containers as well.

vegetable korma in pan

Want more Vegan Indian recipes?

close up of vegetable korma in a bowl with white rice, cilantro and a blue towel in background

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close up of vegetable korma in a bowl with white rice, cilantro and a blue towel in background

Quick and Easy Vegetable Korma

Quick and Easy Vegetable Korma gets it's creaminess from cashews and coconut milk. Chock full of vegetables and mildly spiced, this korma comes together in just 30 minutes! Gluten free and vegan.
4.92 stars (34 ratings)



  • 1 pound carrots, peeled and sliced 1/2 inch thick
  • 1 1/2 pounds red potatoes, chopped in 1 1/2 inch chunks
  • 1 head cauliflower, chopped into florets, OR 1 pound frozen cauliflower

For the puree

  • 14 ounces canned diced tomatoes, fire roasted preferred
  • 1 onion, quartered
  • 1 inch fresh ginger
  • 3 cloves garlic
  • 2-3 tablespoons olive oil

The rest

  • 1 cup raw cashews, soaked
  • 14 oz coconut milk, full fat or light
  • 1 tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon dried coriander
  • 1 teaspoon turmeric
  • 1 cup frozen peas
  • 1-2 teaspoon salt, to taste

For serving

  • 2-3 cups cooked basmati rice
  • Vegan Naan
  • chopped cilantro


  • Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling. (You can also boil the cashews for 5 minutes in a small pot)
  • Boil the vegetables: Add the carrots, potatoes and cauliflower to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.
  • While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.
  • Transfer the puree to a large saucepan (big enough to hold all the vegetables when they're done cooking!) with 2-3 tablespoons of olive oil, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently. Now add all the spices (garam masala, curry powder, coriander and turmeric) and stir, cooking for 2-3 minutes until fragrant.
  • Rinse out your blender (from the tomato puree), and drain the cashews. Add the cashews and the can of coconut milk to it, and blend until very smooth. Pour the cashew/coconut mixture into the pan with the puree and stir.
  • Add the frozen peas and cook for a minute. Now add the cooked carrots, potatoes and cauliflower. Stir until combined and warm, about 5 minutes. Add salt to taste.
  • Serve with cooked basmati rice, chopped cilantro and vegan naan. Enjoy!


  1. If you have a cashew allergy, you can omit the cashews. The sauce just won't be quite as creamy and rich, but still very delicious. Make sure to use full fat coconut milk for best results if you omit the cashews.
  2. This recipe makes quite a lot, but it freezes well! I like to freeze individual portions in small freezer safe containers. 
  3. This korma is best when served with naan. Trader Joe's carries vegan naan, or make your own. Homemade always tastes better.
  4. Leftovers will keep in the refrigerator for 4-5 days.
  5. Feel free to switch up the vegetables if you'd like. Sweet potatoes, broccoli, or chickpeas could all be added with good results.
  6. Calories calculated without Naan.


Serving: 1serving, Calories: 566kcal, Carbohydrates: 65g, Protein: 14g, Fat: 31g, Saturated Fat: 17g, Sodium: 607mg, Potassium: 1479mg, Fiber: 11g, Sugar: 14g, Vitamin A: 13079IU, Vitamin C: 75mg, Calcium: 114mg, Iron: 5mg

Last updated August 12th, 2019.


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