This Vegetable Korma recipe comes together in just 30 minutes. Made with a combination of fresh and frozen vegetables, simmered in a creamy coconut sauce, this dish will make you feel like you are eating at an authentic Indian restaurant!
I love Indian food. I love the smells, the spices, and oh the naan…. Yum.
Before we moved back to Oregon from California last year, we lived in a town home community and we had several neighbors who were constantly cooking Indian food. It always smelled SO amazing there. I miss that.
I’m sure this Quick and Easy Vegetable Korma recipe is not all that authentic, but it IS so delicious!
I used to make this recipe from Isa, which is really tasty, but kind of a lot of work. I have been wanting to create a simple and quick version for a long time now, so I finally got busy in the kitchen and did it!
Do I need any strange ingredients to make Vegetable Korma?
The only ingredient you might not be familiar with in the recipe is the garam masala spice. It’s a mix, and I usually get mine at Fred Meyer or Whole Foods in bulk. You can also order it online here. It’s worth keeping in your pantry for Indian dishes, it provides so much flavor!
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If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
This Vegetable Korma comes together in just 30 minutes and is made with a mixture of fresh and frozen vegetables and a delicious creamy, coconut sauce. Serve with some cooked brown rice, and Indian naan and you'll feel like you're eating at an authentic Indian restaurant!
- 1 pound carrots, peeled and sliced 1/2 inch thick
- 1 1/2 pound red potatoes, chopped in 1 1/2 inch chunks
- 1 pound frozen cauliflower florets
- 14 oz canned diced tomatoes, fire roasted preferred
- 1 onion, quartered
- 1 inch fresh ginger
- 3 cloves garlic
- 14 oz coconut milk, full fat or low fat
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 1 cup frozen peas
- 1-2 teaspoon salt, to taste
- cooked rice (brown or white)
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.
Add the canned fire-roasted tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.
Transfer the puree to a large saucepan, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently.
Now add the coconut milk and spices. Stir to combine.
Add the frozen peas and cook for a minute. Now add the cooked carrots, potatoes and cauliflower. Stir until combined. Add salt to taste.
Serve with cooked brown rice, farro, and naan. Enjoy!