Delicious Vegetarian Korma Recipe to Satisfy Your Cravings

Hey there my herbivorous friends! Today, I am excited to share with you my ultimate vegetarian korma recipe. If you’re a fan of Indian cuisine or looking for something new to try, this dish is definitely worth your attention.

Korma is a traditional Indian curry that is rich, creamy and packed full of aromatic spices that all come together in perfect harmony. This dish was typically prepared with meat, but my vegetarian version utilizes veggies like carrots, green beans, and peas in place of animal products. Not only is this vegan korma better for you and the environment, but it’s absolutely delicious!

My recipe includes both fresh and dried ginger, garam masala, curry powder and tomato sauce which are essential components to achieving that authentic Indian flavour. All of the spices perfectly intertwine with the coconut milk and cashews to create a creamy vegetable korma that will leave your taste buds begging for more.

So let’s start cooking up a storm and get ready to impress your dinner guests with the ultimate vegan korma!

Why You’ll Love This Recipe

Vegetarian Korma
Vegetarian Korma

Are you searching for a vegetarian recipe that is both delicious and satisfying? Look no further than this creamy vegetable korma recipe! With its rich blend of spices, tender veggies, and velvety coconut milk sauce, this dish is sure to satisfy even the heartiest of appetites.

But what truly sets this korma recipe apart is its versatility. Whether you are a dedicated vegan, a committed carnivore seeking an alternative to chicken korma, or just someone who loves the taste of Indian spices, this vegetable korma will not disappoint.

Craving something hearty and comforting? Add in some diced potatoes, carrots, and peas for a rustic veggie stew. Want something lighter? Try the dish with some green beans and bell peppers for an invigorating crunch. Regardless of how you choose to prepare it, this recipe will keep you coming back for more.

And let’s talk about the sauce – oh, that luscious sauce! Coconut milk forms the base of the sauce and gives your dish that creamy texture that’s hard to resist. We add in some finely chopped cashews to give it even more body while still keeping it dairy-free. The combination of ginger, garlic, garam masala, curry powder and tomato sauce creates depth in every bite.

One thing is certain: once you try this yummy vegetarian korma recipe with its spices and creaminess blended together masterfully, your taste buds will be tantalized beyond control. So why wait? Give it a go and indulge yourself in its deliciousness today!

Ingredient List

 A colorful medley of vegetables simmering in creamy, fragrant korma sauce.
A colorful medley of vegetables simmering in creamy, fragrant korma sauce.

Here’s what you need to make this vegetarian korma recipe:


  • 2 medium russet potatoes, peeled and chopped into bite-sized pieces
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 large carrots, peeled and chopped into bite-sized pieces
  • 1 cup of your choice of vegetables like peas, green beans or a mix

Spice Blend:

  • 1 tablespoon of garam masala
  • 1 teaspoon of curry powder
  • 1 teaspoon of salt
  • Seeds from 1 cardamom pod (optional)

Korma Sauce:

  • 1 can (400ml) of coconut milk
  • 3/4 cup of unsalted cashews
  • 1/2 cup of half-and-half cream or skim milk for a lighter version
  • 8 cloves of garlic, minced or 2 teaspoons of garlic powder
  • A thumb-sized piece of fresh ginger, peeled and minced or 1 teaspoon dried ginger powder
  • 1 medium-sized onion, finely chopped


  • 2 tablespoons of cooking oil such as canola oil, vegetable oil or olive oil

Optional Garnish:

  • Freshly chopped cilantro leaves

The Recipe How-To

 Perfect for a cozy night in, this vegetarian korma is comfort food at its finest.
Perfect for a cozy night in, this vegetarian korma is comfort food at its finest.

Now, let’s dive into the exciting part – the recipe how-to! Here is how I make my creamy and flavorful vegetable korma:


  • 2 medium russet potatoes, peeled and chopped into bite-sized pieces
  • 2 carrots, chopped into small pieces
  • 1 red bell pepper, chopped into small pieces
  • 1 green bell pepper, chopped into small pieces
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced or garlic powder
  • A small inch piece of fresh ginger, peeled and finely chopped or use dried ginger powder
  • ¾ cup of cashews
  • 1 cup of tomato sauce
  • 1 tablespoon of garam masala
  • 2 teaspoons of curry powder
  • Salt to taste
  • 1 can of full-fat coconut milk or half-and-half cream (for a non-vegan version)
  • Optional: freshly chopped cilantro for garnish

Step One:

Heat up one tablespoon of canola or any vegetable oil in a large saucepan over medium heat. Once the oil is hot enough, add the chopped onions and bell peppers. Cook until they become tender and translucent.

Step Two:

Add the minced garlic, ginger, carrots and potatoes to the saucepan. Stir them frequently for about five minutes until they begin to soften.

Step Three:

Add the cashews and cook for two more minutes while stirring occasionally until the nuts have a toasted flavor.

Step Four:

Now its time to add some spice. Add the curry powder, garam masala, and salt to taste. Cook for about one minute until all spices are combined evenly.

Step Five:

Pour tomato sauce into the mixture along with two cups of water, cover it with lid and let it simmer over low heat for around fifteen minutes until everything is cooked thoroughly.

Step Six:

Blend or blend with immersion blender your mixture, once all vegetables have cooked through. Once you get a smooth paste-like consistencyadd in coconut milk to give your korma that creamy texture. Now let it simmer vigorously for ten minutes allowing it to thicken.

Step Seven:

If you want it more thin then add milk or using skim milk instead of cream.

Step Eight:

Garnish with freshly chopped cilantro right before serving

That’s it! The recipe may look lengthy at first glance but trust me; making korma easy – this dish and creating an authentic Indian dish in your own kitchen will definitely worth your time. Don’t be afraid to try this delicious vegetarian korma out today!

Substitutions and Variations

 This dish is a feast for the eyes and the taste buds with its vibrant hues and bold flavors.
This dish is a feast for the eyes and the taste buds with its vibrant hues and bold flavors.

Looking for ways to mix up your Vegetable Korma Recipe? Here are a few substitutions and variations to try out!

– Coconut Milk Alternative: While we used half-and-half cream and skim milk for this recipe, if you’re looking for a vegan korma or just enjoy the flavor of coconut milk, you can substitute it in! Just be aware that using coconut milk will definitely give your Korma a lot more of a “creamy” texture.

– Veggies: One of my favorite things about Korma is how versatile it is when it comes to veggies. If you don’t have all of the vegetables listed in the ingredient list, fear not! You can swap in whatever you like or have on hand. I recommend trying peas, green beans, or even mushrooms.

– Spice Level: If you’re not one for too much heat, you can tone down the spices in this recipe by using less curry powder or garam masala. On the flip side, if you find yourself wanting more of a kick, don’t be afraid to add in some chili powder or cayenne pepper.

– Nutty Korma: If you’re looking for some added texture to your creamy Vegetable Korma, try adding in some chopped cashews or almonds.

– Paneer Alternative: If you’re a fan of traditional Chicken Korma but are looking for a vegetarian option, try swapping out the veggies in this recipe for paneer (a type of Indian cheese). It’s hearty and pairs well with the flavorful Korma sauce.

Overall, there are plenty of ways to mix up this recipe depending on your flavor preferences and kitchen supplies. So go ahead and experiment with different veggies, spices, and even protein options until you find your perfect Indian-inspired dish!

Serving and Pairing

 My go-to recipe when I need to impress my guests with a satisfying and flavorful meal.
My go-to recipe when I need to impress my guests with a satisfying and flavorful meal.

Ah, the moment you’ve been waiting for – it’s time to indulge in this creamy and flavorful vegetable korma! But before you do, let me share some serving and pairing tips with you.

First, let’s talk about how to serve this dish. You can either serve it on a bed of rice or with some hot and fluffy naan bread on the side. I recommend garnishing with a sprinkle of freshly chopped cilantro for an extra pop of flavor and color.

As for pairings, this vegetable korma is best enjoyed with light and refreshing sides that won’t compete with its bold flavors. A simple cucumber salad or a cool raita sauce made with yogurt and chopped nuts will complement the creamy coconut base of the korma perfectly.

If you’re looking to make a full Indian-inspired meal, consider serving this vegetable korma alongside other classic dishes like chana masala, saag paneer, or even butter chicken (for non-vegans). Alternatively, you can keep things simple by pairing it with some steamed veggies like peas, carrots, or green beans.

For beverages, I recommend pairing this vegetable korma with a refreshing iced tea infused with ginger and lemon. A crisp white wine would also work well for those who prefer something boozy.

Remember that experimenting is fun, so don’t be afraid to explore different pairings to find what works best for your taste buds. Bon appétit!

Make-Ahead, Storing and Reheating

 Spice lovers, rejoice! This korma has just the right amount of kick to keep your taste buds tingling.
Spice lovers, rejoice! This korma has just the right amount of kick to keep your taste buds tingling.

One of the great things about this vegetable korma recipe is that it can be easily made ahead. Preparing a large batch gives you delicious leftovers for days to come. To prevent any spoilage or waste, make sure to store the korma in airtight containers and refrigerate it as soon as possible.

When it comes time to reheat the korma, there are a couple of ways to do it. The easiest option is to reheat it in the microwave until heated through. However, if you prefer more traditional methods, you can reheat it on the stovetop. Simply heat up a little oil in a pot or pan over medium heat and add your refrigerated korma, stirring occasionally until heated through.

If you plan to freeze your veggie korma, it’s important to do so before adding any dairy products like yogurt or cream. Once frozen, the korma can last up to 3 months in the freezer if stored properly.

Keep in mind that when reheating previously frozen korma, there is a risk of its consistency changing as the ingredients may separate. To avoid this issue, add a few tablespoons of water before reheating (if microwaving) or add some extra liquid (like vegetable broth) when warming in a pot or pan.

In conclusion, with proper storage and reheating techniques, making ahead and enjoying this vegetarian korma recipe was never easier!

Tips for Perfect Results

 A hearty meal that's easy to make, this korma is perfect for busy weeknights.
A hearty meal that’s easy to make, this korma is perfect for busy weeknights.

Cooking is an art, and like any other art form, it requires practice to perfect. It’s no different when it comes to preparing a vegetarian korma dish that packs a punch of flavors. Here are some practical tips that can help you ensure the best results possible when making this creamy vegetable korma.

-The first tip is pretty basic and essential: follow the recipe meticulously. When it comes to preparing a complicated meal, every ingredient and step counts. Even slight variations can drastically alter the taste and texture of the final dish.

-Next tip involves cooking potatoes until they’re fork-tender. The russet potatoes are the binding agent in this recipe, and if not cooked correctly, the curry will be chunky rather than smooth. Undercooked potatoes will cause the potato pieces to still be visible and ruin the texture overall.

-Another strong recommendation for your vegan korma would be to add water to thin out the mixture if the sauce gets too thick during cooking. You want your korma curry to have a creamy consistency, so it’s essential to transform the sauce into a rich, velvety texture with just the right amount of thickness.

-It’s also important to focus on presentation when serving this vegetable korma. To take things up a notch aesthetically, consider topping off each serving with finely chopped cilantro or cashews.

-Last but not least tip for perfecting your vegetable korma: don’t skimp on seasoning! The blend of garam masala, garlic powder, curry powder, and salt gives your vegan korma depth and builds up flavor layers in every bite. A dash of black pepper could give it an extra zing.

By following these tips and tricks and paying close attention to each step: serving it hot with rice or chapati would make an excellent vegetarian Indian-inspired meal that everybody can enjoy!


Before we wrap up, let’s address some frequently asked questions about this vegetarian korma recipe. I understand that making a new recipe can be a little daunting, so let me help you by answering some of the most common questions that may come to mind.

What is vegetable korma made of?

The ingredients that give this vegetable korma its delightful aroma and flavor include potatoes, peas, carrots, French beans, onions, tomatoes, coconut or yogurt, nuts and a blend of spices.

What can I use instead of chicken in a korma?

When it comes to making Korma, there are various alternatives to using chicken. These substitutes offer a similar texture and flavor profile to the traditional ingredient. Tofu, cauliflower, chickpeas, jackfruit, mushrooms, tempeh, seitan, and potatoes are all excellent options to incorporate in Korma recipes.

What is korma sauce made of?

Our recipe offers a twist on the classic korma sauce, which is typically made with a combination of yogurt, nuts, and cream for a mild and creamy flavor. However, we’ve developed a version that is both lighter and nut-free, yet just as delicious. Our korma sauce features a blend of yogurt, cream, and coconut milk to achieve that same rich and flavorful taste without the use of nuts.

What makes korma taste like korma?

Chicken Korma is a delightful Indian dish that stands out for its use of whole spices, a creamy yogurt masala, and a layer of oil or ghee on top. To add a touch of luxury, you can also add kewra essence and blanched almonds. Although not mandatory, these ingredients enhance the overall richness of the dish. I have used just the right amount of oil or fat to give the dish an authentic and traditional taste.

Bottom Line

In conclusion, if you are looking for a flavorful and satisfying meal that is both vegetarian and vegan-friendly, then this vegetable korma recipe is definitely worth trying. Not only does it pack a punch of bold flavors from the spices and creamy coconut milk, but it also provides a healthy dose of nutrients from the various veggies included. Plus, with the ability to customize the recipe to your preferences through various substitutions and variations, you can make this dish fit your specific taste buds. So, whether you are a seasoned cook or just starting out in the kitchen, give this vegetable korma recipe a try – I promise it won’t disappoint!

Vegetarian Korma

Vegetarian Korma Recipe

an easy Indian dish, mildly spiced and extremely flavorful
No ratings yet
Prep Time 40 mins
Cook Time 25 mins
Course Main Course
Cuisine Indian
Calories 307.1 kcal


  • 2 teaspoons canola oil
  • 1 small onion, diced
  • 1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
  • 4 garlic cloves, minced or 1 teaspoon garlic powder
  • 4 carrots, cubed
  • 2 large russet potatoes, cubed
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons crushed cashews
  • 4 ounces tomato sauce
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1/2 tablespoon garam masala
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 ounces skim milk
  • 4 ounces half-and-half cream
  • 1 bunch cilantro (optional)


  • cook carrots and potatoes in water in the microwave for 10 minutes.
  • While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.
  • Mix in ginger and garlic & continue cooking for 1 minute.
  • Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.
  • Add seasonings: salt, curry powder and garam marsala,.
  • Cook and stir occasionally until potatoes are tender, 5 minutes or so.
  • Stir in green and red pepper, skim milk and 1/2 and 1/2.
  • Reduce heat to low, cover pan and simmer for 10 minutes.
  • Garnish with cilantro, if you wish, and serve with naan.

Add Your Own Notes


Serving: 274gCalories: 307.1kcalCarbohydrates: 50.7gProtein: 8.5gFat: 9.3gSaturated Fat: 3gCholesterol: 11.1mgSodium: 856.6mgFiber: 7.9gSugar: 7.7g
Keyword < 4 Hours, Asian, Easy, Healthy, Inexpensive, Low Cholesterol, Low Protein, Vegetable
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