Go Back
–+ servings
close up on a large pot of golden vegetable korma.
Print Recipe
4.70 stars (59 ratings)

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian-inspired
Servings: 8 servings
Calories: 291kcal
Author: Nora Taylor

Ingredients

Vegetables

  • 4 medium carrots peeled and sliced 1/2 inch thick
  • 3 medium gold potatoes peeled and chopped in 1 1/2 inch chunks
  • 4 cups cauliflower florets
  • 1 cup chopped green beans

Puree

  • 14 ounce can diced tomatoes
  • 1 yellow onion peeled and quartered
  • 2 inches fresh ginger
  • 6 cloves garlic
  • 2 tablespoons vegetable oil

The Rest

  • 3/4 cup raw cashews
  • 13.5 ounces full fat coconut milk or plant based yogurt (about 1 cup)
  • 2 teaspoons garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon dried coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cayenne pepper optional for heat
  • 1/2 teaspoon ground black pepper
  • 2-3 teaspoons salt or to taste
  • 2 tablespoons brown sugar
  • 1 cup frozen peas

For Serving

US Customary - Metric

Instructions

  • Soak the cashews: Add 3/4 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.
  • Boil the vegetables: Add the carrots, potatoes, cauliflower and green beans to a large pot and cover with water. Bring to a boil and cook for 10-15 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.
  • Cook puree and spices: In a large pan (large enough to hold all the vegetable when they're done boiling) warm the oil over medium heat. Pour in the puree, being careful to avoid splashes. Stir in the spices, pepper, salt and brown sugar and simmer for 2-3 minutes, until fragrant.
  • Blend the cashew coconut cream: Drain the cashews. Add the cashews and the can of coconut milk to your blender (no need to rinse it out from the tomatoes), and blend until smooth. Pour the cashew/coconut mixture into the pan with the tomato puree.
  • Add the vegetables: Add the frozen peas and let them simmer for 1-2 minutes. Now add the boiled mixed vegetables to the pan and stir to coat them in the sauce. Simmer everything together for 10 minutes on low-medium heat, stirring frequently. If the mixture gets too thick, add a little water to thin it out. Taste; add salt or other seasonings (pepper, cayenne, brown sugar) as desired.
  • Serve with cooked basmati rice, chopped fresh cilantro and naan.

Notes

  1. If you have a cashew allergy, you can omit the cashews or use almonds/sunflower seeds instead. Or use two cans of coconut milk in place of the nuts.
  2. This recipe makes quite a lot, but it freezes well! I like to freeze individual portions in small freezer safe containers. 
  3. Leftovers will keep in the refrigerator for 4-5 days.
  4. Feel free to switch up the vegetables if you'd like. Sweet potatoes, broccoli, asparagus or chickpeas could all be added with good results. You can also add tofu or tempeh for protein.
  5. Nutrition calculation is only for the korma, and does not include rice or naan.

Nutrition

Serving: 1of 8 servings | Calories: 291kcal | Carbohydrates: 34g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 705mg | Potassium: 933mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5450IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 5mg