Quick and Easy Vegetable Korma
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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.
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.
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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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.
Want more Vegan Indian recipes?
Quick and Easy Vegetable Korma
Ingredients
Vegetables
- 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
Instructions
- 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!
Notes
- 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.
- This recipe makes quite a lot, but it freezes well! I like to freeze individual portions in small freezer safe containers.
- This korma is best when served with naan. Trader Joe's carries vegan naan, or make your own. Homemade always tastes better.
- Leftovers will keep in the refrigerator for 4-5 days.
- Feel free to switch up the vegetables if you'd like. Sweet potatoes, broccoli, or chickpeas could all be added with good results.
- Calories calculated without Naan.
Nutrition
Last updated August 12th, 2019.
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80 Comments on “Quick and Easy Vegetable Korma”
I’m not vegan or vegetarian, but I do like to eat healthy and try new and unique things. This was fun to make, and it did make A LOT, which was fine. I failed to season my veggies so I think I was too light on the salt. The cashew and coco milk puree was way more creamier than I expected. I’ve also taken a fancy to Paratha bread, so I had that instead of Naan. Overall it was great! Trying soy curls next!
Thanks Nick. I’m glad you enjoyed it! Thank you for sharing!
This recipe has the makings of something really good, but was a bit too bland for us. We had to add at least the full 2 tsp of salt (more like 3) to get the flavours to begin to shine. I also found that my potatoes had disintegrated into mush by about 13 minutes, so clearly should have been watching them more closely, and would reduce the boil time to not more than 10 minutes next time. And there will be a next time. But I’ll adjust the curry powder from 1 tsp to 1 TBSP, to see if I can get more flavour without going off the deep-end with salt.
This was delicious! Served with gluten free vegan naan. Family wasn’t wild about red potatoes. Do you think subbing sweet potatoes would work?
Yes, I think that would be excellent! Thanks.
Forgot to rate it!
This is so, so good! I’ve tried and loved so many of your recipes, and my family is always very excited when we make a new recipe of yours because we know it will be outstanding. Since going vegan years ago, I’ve tried to replicate the dairy laden vegetable korma served at our favorite Indian restaurant. No other recipe has come close. I was so excited when I realized you had a korma recipe. Your spice blend is very similar and it’s the first korma I’ve had which we will definitely enjoy regularly! I used full fat coconut milk. My husband loved it and doesn’t want me to change a thing, but I think next time I will try the lite coconut milk option or reduce the cashews as it was plenty rich. The dairy in our old favorite used to give us indigestion and put us to sleep. It’s so nice to enjoy a wonderfully spiced, rich korma again and feel great after eating :). Thanks so much for all you do!!
Hi Allison. I’m so glad you and your family are loving my recipes! Thank you for using them, and thank you for sharing your wonderful comments!
It was the best vegetable korma I ever had…so good. Thank you.
You are welcome, Nancy! Thank you!
Excellent! I love adding cut green beans and rasins as well. I will make this again and again. Thank you!
Can I add golden raisins? When would you do this?
Sure, you could. I would add them at the very end of cooking.
LOVE this dish!!! Thank you so much for the recipe! I never comment on sites but this is just so YUM!!!
You’re welcome!
Excellent!!
I just made this tonight and it was delicious. My whole family raves about it. I added some paneer and it was amazing. It was my first attempt at a Indian food and I’m excited it was a success.
I’m so glad to hear that!!
I made this recipe exactly except put some butter in the sauce instead of just olive oil. Absolutely fabulous, and the coconut flavor was almost unnoticeable (I was worried about that). I did also add 1 tsp cayenne. We like a little more spice. Served with a great gluten free naan recipe and everyone raved.
Also to the author: you did a really good job of organizing the ingredients by purpose and time-arranging the steps. I really appreciated it and it made this recipe easier than most to follow. Thank you for putting in the extra time!
Thank you so much, this means a lot to me! I really appreciate the feedback, and I’m so glad you enjoyed this recipe.
This is the recipe I am looking for! Will make it this Sunday!
This was wonderful!! I used daikon radish instead of potato. Had to keep from finishing the pot so I’d have some for tomorrow.
I’m so glad you enjoyed it!
A success! Thank you, Nora, for developing this delicious recipe.
You’re so welcome!
so good AND EASY
Thanks!!
Really good! I am not vegan but love Indian food and this recipe is delish! Thank you!
You’re welcome! So glad you like it!
Super yummy! Used gold potatoes instead of red and substituted the cashews for almond milk since we were super low! Such an easy and delicious recipe