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!
This post contains affiliate links. Read my full disclosure here.
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!
Recipe 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.
Nutrition
Last updated August 12th, 2019.
FOOD HEAL
Wow, this dish looks so delicious. I love the bright color and I am almost feeling the bursting flavors…
Patti
This was a hit. I even learned how to make my own Garam masala! A delicious recipe.
Nora
Yay! I’m so glad you enjoyed it. I should do that sometime, I always buy a mix!
Valerie
This was soooo easy and delicious. I used sweet potatoes instead of carrots because that’s what I had on hand. Also topped with peanuts and raisins after cooking. Definitely a keeper.
Hope
This recipe is AMAZING!!! It came together so quickly and everyone loved it, even my picky no-vegetable-eater!
Nora
I’m so glad even your picky eater loved it, that’s great! Thank you!
Hayley
Could a fresh head of cauliflower be substituted for frozen?
Nora
Absolutely! Thank you.
Andy Allen
This looks great! I’m curious about the “coriander” in the recipe. Are you talking about the dried herb or fresh leaves?
Nora
Thank you! I’m talking about the dried herb, in powder form. Sorry, I probably need to clarify that in the recipe. Thank you, and enjoy!
Lynn Winters
I have only recently fallen in Love with vegetable Korma, and I needed it to also be Vegan, so this recipe is my Dream come true!!
Torri
Hey! I’m so excited to try this, but I’m wondering if it is spicy? I haven’t cooked with these spices before, and I really don’t like spicy. I like flavorful, but nothing that makes my tongue burn 😂 is this spicy at all?
Nora
Hi there! 🙂 I understand. Well, it’s a bit spicy, but not overly so I wouldn’t say. My kids will all eat it, and they don’t like a lot of heat! If you are concerned, you could add only half the garam masala and the curry powder. Then adjust as necessary if you can handle more spice. Thank you!
Ashley
Hi Nora!
I made this recipe for the first time last night and have to say, it’s DELICIOUS! My husband is not a vegan and he enjoyed the dish. We both love spicy foods though and found this not be spicy at all. I know everybody has different tolerances for spice though. I think the next time I make it, I will add some hot peppers or spices to kick it up a notch!
Lakeisha
This is phenomenal!! So easy and filling, spiced perfectly and quick. You are my go to for vegan recipes, this one and your nacho cheese are my favorites!! I really appreciate you sharing these with us online!! xoxoxo
Nora
Thanks so much Lakeisha! That means so much to me! 🙂 This is one of my favorite dishes.
Sheri R Trudeau
My family loved the recipe! Thank you!
Brittney Wilkes
This recipe was amazing! My husband requested it 2 nights in a row! I haponestly know I can’t go wrong when I use your recipes! You are my go to for yummy dishes!
Nora
Aw thank you!!
Rebecca
She truly is the best. Her dishes are simple but taste out of this world.
Lydia
I think this is my first ever blog comment! I’m writing this while I eat this deliciousness because I don’t want to forget to tell you how good it is! Definitely going in the rotation. Like every other day kinda rotation! Indian is my favorite food but I have had SO many flops. Thank you for this!! In heaven!
Nora
Wow, well what a great comment! Seriously, you have made my day. 🙂 I’m so happy you are loving the korma so much, it is so delicious! Thank you so much for taking the time to let me know.
Jessica Fehling
Sooo good!! The last time I attempted Indian cooking was a major flop. Very excited to have tried this recipe and have a success under my belt!
Nora
I’m so glad to hear it Jessica!! Sometimes Indian cooking can seem very overwhelming, which is why I like to keep it simple. 🙂