This vegetable korma makes the perfect weeknight dinner. It’s packed with flavor, loaded with fresh vegetables, entirely vegan, and ready in less than 30 minutes!
Why This Recipe Works
This recipe is the perfect comfort food for the whole family! It’s very mild, so it’s great for kids or people who aren’t into spicy food.
We love eating it with a side of rice or naan bread. It comes together in less than 30 minutes, so it makes a great and easy weeknight dinner.
Cauliflower, peas, green beans, potatoes, and carrots are the perfect vegetable mix for this creamy Indian dish. I usually use frozen peas and beans to make things a bit easier.
The sauce is a combination of cashews, diced tomatoes, onion, garlic, ginger, and lots of spices. Many recipes tell you to just puree all of the ingredients, but I prefer to first sauté the onion, the garlic, and the ginger, and then add the spices and cook it for another minute until fragrant.
This way the flavor will be much more intense. The combination of cashews and canned coconut milk make the sauce incredibly creamy. Cashews are the perfect base for creamy sauces!
Curry powder, turmeric, garam masala, cinnamon, and cardamom will add a ton of flavor to the sauce.
What Goes Into This Recipe
- Coconut Milk – I use full-fat canned coconut milk. You can use light coconut milk for a lighter version.
- Green Beans and Peas – I use frozen beans and peas to make things easier.
- Cashews – unsalted and unroasted.
- Canned diced tomatoes – do not drain.
How To Make This Recipe
Before you start with this recipe: soak the cashews for 1 hour in boiling water from the tea kettle.
1. Step: Cut the carrots into half moons, the cauliflower into small florets, and the potatoes into medium-sized cubes. Cook the potatoes for 5 minutes in boiling water. Then add the remaining vegetables and cook them for another 5 minute.
2. Step: Finely chop the onion, the garlic, and the ginger.
3. Step: In a large pan, heat some oil and sauté the onion for 3 minutes until translucent. Then add the garlic and the ginger and cook for 2 more minutes.
4./ 5. Step: Next, add the spices and cook for another minute until fragrant.
6. Step: Place the onion mixture into a food processor or high speed blender along with the coconut milk, the canned diced tomatoes, and the cashews.
7. Step: Process until smooth.
8. Step: Pour the sauce into a pan and heat on medium heat.
9. Step: Drain the cooked vegetables.
10. Step: Add the vegetables to the sauce and stir well.
11. Step: Sprinkle with freshly chopped cilantro and red pepper flakes and serve over rice or with naan bread. Enjoy!
Recipe Notes
- Don’t leave out any of the spices. They’re necessary for the perfect flavor!
- If you want a lighter version of this dish, you could replace the coconut milk with plant-based coconut yogurt. Just make sure it’s unsweetened.
- Feel free to switch up the vegetables. Sweet potatoes and broccoli are also great in this vegetable korma! Or you could use chickpeas instead of peas.
FAQs
How Long Does This Recipe Last?
Stored in an airtight container in the fridge, leftovers will keep up to 4 days. Rewarm them in a small pot on the stovetop or in the microwave.
Can I Freeze This Recipe?
Yes, you can easily double the recipe and freeze it for later. It freezes really well. Just make sure it has cooled completely before freezing it.
Either freeze it in freezer-friendly containers or in ziplock bags. You can freeze it for up to 3 months.
Related Recipes
- Vegan Butter Chicken
- Vegetable Curry with Sweet Potato and Spinach
- Vegan Chickpea Curry
- Tofu Stir-Fry
I Love to Hear From You!
I hope you like this vegetable korma as much as we do around here.
If you give them a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegetable Korma
Ingredients
- 3 carrots
- 3 cups cauliflower
- 1 1/2 cups green beans
- 1 cup peas
- 2 potatoes
- 1 can diced tomatoes
- 1 can full-fat coconut milk
- 1/2 cup cashews
- 1 onion
- 4 cloves of garlic
- 1 inch piece of ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
Instructions
- Before you start with this recipe: soak the cashews for 1 hour in boiling water from the tea kettle.
- Cut the carrots into half moons, the cauliflower into small florets, and the potatoes into medium-sized cubes. Cook the potatoes for 5 minutes in boiling water. Then add the remaining vegetables and cook them for another 5 minute.
- Finely chop the onion, the garlic, and the ginger.
- In a large pan, heat some oil and sauté the onion for 3 minutes until translucent. Then add the garlic and the ginger and cook for 2 more minutes.
- Next, add the spices and cook for another minute until fragrant.
- Place the onion mixture into a food processor or high speed blender along with the coconut milk, the canned diced tomatoes, and the cashews.
- Process until smooth. Pour the sauce into a pan and heat on medium heat.
- Drain the cooked vegetables. Add the vegetables to the sauce and stir well.
- Sprinkle with freshly chopped cilantro and red pepper flakes and serve over rice or with naan bread. Enjoy!
Notes
- Don't leave out any of the spices. They're necessary for the perfect flavor!
- If you want a lighter version of this dish, you could replace the coconut milk with plant-based coconut yogurt. Just make sure it's unsweetened.
- Feel free to switch up the vegetables. Sweet potatoes and broccoli are also great in this vegetable korma! Or you could use chickpeas instead of peas.
Nutrition
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