This Vegetable Korma recipe is rich and creamy with plenty of spices. Made with cashews and coconut milk and ready to enjoy in about 30 minutes. Dairy free and gluten free!

korma curry in a reddish bowl with cilantro and naan

What is vegetable korma?

Korma is an Indian curry dish, usually mildly spiced with a rich, creamy sauce. It’s often made with yogurt, nuts, coconut, spices, chicken or vegetables and has become wildly popular around the world.

This non-authentic vegan version gets its creaminess from blended cashews and coconut milk. If you want to make a more authentic korma recipe, check out this Veggie Kurma from Vegan Richa.

My recipe makes quite a lot of food, perfect for meal prep or freezing. The leftovers are just as incredible, so enjoy korma all week long!

Don’t forget to make a batch or basmati rice and vegan naan.

pan full of yellow vegetable korma

How to make vegetable korma

This is an overview with photos of the process. For the complete, printable recipe, scroll down to the recipe card at the bottom.

First, get your cashews soaking in hot water so they soften and boil the vegetables in a large pot. While they cook, prepare the curry sauce.

Add the canned tomatoes, onion, ginger and garlic to a blender or food processor. Blend until a smooth puree forms.

blender with tomatoes, garlic and ginger

Add 2-3 tablespoons of olive oil and the tomato puree to a large sauté pan and bring to a boil. Simmer over low heat for a few minutes.

red sauce in pan

Now add the spices, stir and cook for another few minutes.

spices being added to pan with red sauce

Blend the soaked cashews and coconut milk in a blender (no need to even rinse out your blender if you don’t want to). Pour into the pan.

cream added to tomato sauce in pan

Add the frozen peas and stir.

creamy and peas added to tomato sauce in pan

Once the vegetables are tender and cooked, drain and add to the pan with the korma curry sauce.

cooked potatoes and veggies added to sauce on stovetop

Stir and cook on low heat until ready to serve. Serve with chopped fresh cilantro, naan and rice. Enjoy!

pan on the stovetop with curried vegetables

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 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 containers as well.

plate with naan and a bowl with curry on it

Want more vegetarian Indian-inspired recipes?

 

close up of yellow curry in pretty reddish bowl with naan

Easy Vegetable Korma

This Vegetable Korma recipe is rich and creamy with plenty of spices. Made with cashews and coconut milk and ready to enjoy in about 30 minutes. Dairy free and gluten free!
4.85 stars (39 ratings)

Ingredients 

Vegetables

  • 1 pound carrots, peeled and sliced 1/2 inch thick
  • 1 1/2 pounds red or gold potatoes, peeled and chopped in 1 1/2 inch chunks
  • 1 medium head cauliflower, chopped into florets
  • 1 cup chopped green beans

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
  • 13.5 ounces full fat coconut milk
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon dried coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper, more or less depending on spice preference
  • 1 cup frozen peas
  • 1-2 teaspoons salt, to taste

For serving

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.
  • Boil the vegetables: Add the carrots, potatoes, cauliflower and green beans 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, turmeric and cayenne pepper) and stir, cooking for 2-3 minutes until fragrant.
  • Drain the cashews. Add the cashews and the can of coconut milk to your blender (no need to rinse it out from the tomatoes), and blend until smooth. Pour the cashew/coconut mixture into the pan with the tomato puree.
  • Add the frozen peas, stir and cook for a minute. Now add the cooked carrots, potatoes, cauliflower and green beans. Stir until combined and warm, about 5 minutes. Add salt to taste.
  • Serve with cooked basmati rice, chopped cilantro and vegan naan. Enjoy!

Notes

  1. If you have a cashew allergy, you can omit the cashews or use almonds/sunflower seeds instead. Or use two cans of coconut milk in place of the nuts.
  2. This recipe makes quite a lot, but it freezes well! I like to freeze individual portions in small freezer safe containers. 
  3. Leftovers will keep in the refrigerator for 4-5 days.
  4. Feel free to switch up the vegetables if you’d like. Sweet potatoes, broccoli, asparagus or chickpeas could all be added with good results.
  5. Nutrition calculation is only for the korma, and does not include rice or naan.

Nutrition

Serving: 1serving, Calories: 487kcal, Carbohydrates: 51g, Protein: 13g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 592mg, Potassium: 1448mg, Fiber: 11g, Sugar: 12g, Vitamin A: 13219IU, Vitamin C: 89mg, Calcium: 125mg, Iron: 6mg

This recipe has been reposted with new photos and a better recipe, though it was originally published in 2018. I increased the curry powder and added cayenne pepper for more spice. I also added green beans to the vegetable mix. Otherwise, it is unchanged.

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