Easy Vegetable Korma

This Vegetable Korma recipe is rich, creamy, and oh-so-fragrant! It’s the ultimate comfort food and ready in about 30 minutes. The sauce is full of flavor but mild enough for kids and adults to enjoy.

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.

a bowl of vegetable korma with a piece of vegan naan on the side.

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.

Indian spices and tomato sauce in a large skillet.

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.

white cashew cream poured into a skillet with tomato puree.

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!

a pile of frozen peas in a yellow sauce in a large skillet.

Frequently asked questions

What’s the difference between korma and curry?

Some authentic veggie korma recipes are made with ingredients like yogurt and onion puree and usually aren’t spicy at all. Curry recipes, like my Easy Vegan Curry, are also well-spiced and made with a medley of vegetables, but use different ingredients, like curry paste or powder and coconut milk.

Is korma spicy?

Like most variations, my korma recipe is not spicy. Some recipes use sauteed green chili peppers (like jalapenos) for extra complexity and subtle heat but I wanted to leave them out to keep the meal kid-friendly.

What else can I add to veg korma?

You can swap the vegetables in this recipe with any variety of fresh or frozen vegetables you like. Add zucchini, corn, red bell peppers, or mushrooms, or use whatever you have in your fridge or freezer! Remember that frozen vegetables don’t need to be boiled ahead of time. Just stir them into the tomato puree with the green peas.

For a protein boost, consider adding fried tofu cubes or steamed and baked tempeh when the korma is done cooking.

How long do the leftovers last?

The leftover korma will keep for 4 to 5 days in the fridge. Wait for it to cool to room temperature before transferring it to a large airtight container or individual containers.

Reheat the leftovers on the stovetop or microwave before enjoying them for lunch or meal prep.

Can I freeze vegetable korma?

Yes, korma freezes beautifully! I like to pack it into small individual freezer-friendly containers. That way, I can reheat the frozen leftovers whenever I need a quick lunch or cozy dinner.

a womans hand scooping up a bite of vegetable korma with a piece of vegan naan.

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.

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