For more comforting Indian-inspired vegan recipes, check out my Quick & Easy Red Lentil Dahl, Coconut Curry Lentil Soup, and Chickpea Tikka Masala. Featuring vegetables swimming in an Indian-spiced tomato and cashew cream puree, vegetable korma is deeply comforting and good for you. I made this non-authentic version with a medley of fresh and frozen vegetables, like cauliflower, potatoes, peas, and green beans, but you can use what you like or what’s already in your fridge or freezer. What’s better is that this cozy meal is easy to make in just 30 minutes! Serve it with rice and naan for a fuss-free weeknight dinner and save the leftovers for your weekly lunches.
What is vegetable korma?
Korma (or qorma), meaning “to braise”, is an Indian curry-style dish made with a comforting, fragrant, and creamy puree as the base and seared chicken or cooked vegetables. Depending on the Indian region, authentic vegetable korma is typically made with yogurt, nuts, onion paste, and/or fresh coconut. My non-authentic version uses tomato puree at the base for tang and homemade coconut cashew cream for creaminess. It makes a lot of food, so you’ll definitely have leftovers for meal prep or freezer dinners! If you want to make a more authentic korma recipe, check out Vegan Richa’s Veggie Kurma recipe.
How to make vegetable korma
Find the complete recipe with measurements in the recipe card below. Soak the cashews in hot water. Meanwhile, cook the carrots, potatoes, cauliflower, and green beans in a pot of boiling water until the potatoes are fork tender. Drain and set aside. Feel free to roast the vegetables in the oven instead. It takes a little longer, but your veggies will be super flavorful! Make the puree by blending the canned tomatoes, onion, ginger, and garlic into a smooth puree. Warm the oil in a large pan, then pour in the puree. Stir in the spices, pepper, salt, and brown sugar and simmer until it’s fragrant. Want to take the flavors up a notch? Swap the ground cumin and cardamom for whole cumin seeds and cardamom seeds instead. Toast them in a dry pan until fragrant, then grind them in a spice grinder. Next, make the cashew cream by blending the soaked cashews and coconut milk until smooth. Pour it into the pan with the tomato puree. No need to rinse out your blender before making the cashew cream. It’s all going into the same pot, after all. Add the frozen green peas to the pan and simmer for 1 to 2 minutes. Next, stir in the rest of the boiled vegetables. Simmer the korma sauce, stirring frequently, until the flavors have come together and the puree is somewhat thick. Taste and adjust the flavors as needed, then serve in bowls with cooked basmati rice, fresh cilantro on top, and vegan naan on the side. Enjoy!
Frequently asked questions
This recipe has been reposted with new photos and a better recipe in 2024, though it was originally published in 2018. I increased some spices and other flavorings to make it more flavorful and successful every time. I hope you enjoy the newest version.
