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close up of vegetable korma in a bowl with white rice, cilantro and a blue towel in background
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4.92 from 34 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 566kcal
Author: Nora Taylor

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

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

  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.

Nutrition

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