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 Biryani
- Vegetable Curry with Sweet Potato and Spinach
- Vegan Chickpea Curry
- Tofu Stir-Fry
- Easy Naan Bread Recipe
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 14 oz 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
Joy
We had veggie korma at a restaurant last night for the first time, and it was soooo good. I knew I was going to try and find a recipe & make it for our lunches this week. The one at the restaurant had mostly potatoes for veggies. Maybe carrots, too? I liked that this version used more types of veggies. I didn’t have fresh green beans, so I used frozen, and left out the peas altogether. It was still full of veggies with the cauliflower, carrots, potatoes, green beans, and onions & tomatoes in the sauce. After tasting the sauce, one I decided to add a few dashes more of garam masala, cinnamon, cardamom, curry powder & also some red pepper flakes & seasoned salt. I also added a teaspoon of coconut sugar. I added the coconut sugar because the restaurant certain was a little sweet.
Damian
Really nice recipe. Super quick and easy to make, i think it took around 30 minutes in total. Super delicious. Only thing i did differently was to grate the carrot as i don’t really enjoy chunky carrots. I think that actually added some nice texture to it. Either way, super nice. Thanks!
Erin L
Is there a nut-free substitute for the cashews or better to just leave them out…we’ve got one with a nut allergy in the fam!
Sina
Hi Erin,
I’d just leave them out. Let me know how you guys liked the recipe. :-)
Angela
Hi! What size was the can of diced tomatoes you used in the recipe?
Thanks 😊
Sina
Hi Angela,
You need a 14 oz can of diced tomatoes for this recipe. Hope you like it! :)
john mc gee
yum!
Lucy
My absolute fav veg curry recipe! It is so tasty & a total winner with my kids too as there is no ‘heat’ from the spices, just loads of flavour. Thanks very much!
Ruchikka
Tried this… came out amazing 🤩
Ellison Rainsberger
I set out this morning with vegetable korma for supper and hit the pot of gold with your recipe. Fortunately I had every single ingredient except garam masala so I used some more of my curry mixture instead. The flavor is divine! It’s so flavorful and creamy; you’d think we used cream.
Didn’t wait for garnishes, it was so good. Thanks!