This Vegan Vegetable Korma Curry is made with a mix of potatoes, cauliflower and peas for a healthy and delicious meal. This dish is naturally vegan, gluten-free and comes together in just 30 minutes!
Vegan Vegetable Korma
I love a meal that packs a lot of flavour.
And this Vegetable Korma definitely delivers. It’s rich, creamy and flavoured with delicious curry, garam masala and turmeric.
Indian food is something that people will often go out to eat or order in because they think it’s too complicated to make. And while some dishes can be a little complex, this vegan korma curry is easy peasy and ready in just 30 minutes.
Now that’s what I call a win-win!
Many Indian curries are loaded with cream and butter. But this curry dish is made with homemade cashew milk that makes this curry super creamy while keeping it healthy.
A traditional Korma dish takes a while to make and requires a large variety of spices and making a paste for the curry. With this version, we’re keeping things quick and easy. (But still equally delicious!)
Pair this dish up with a Curried Coconut Cauliflower Soup as an appetizer for an Indian-themed dinner night!
What is Korma?
Vegetable korma is made from a mix of vegetables, usually including potatoes and beans. Sometimes you’ll see other vegetables like cauliflower, peas, sweet potatoes or kale.
Ultimately, you can really add any vegetables you like into your Vegetable Korma. For this recipe, we’re using potatoes, carrots, cauliflower and peas.
What is korma sauce?
Korma sauce is a creamy curry sauce that originated in Nothern India. It’s not spicy compared to some other curries, so is a great option if you’re looking for a more mild curry sauce. The base of a korma sauce is made from pureéd cashews and spices and sometimes is made with coconut milk.
In this recipe, the korma sauce is made with cashew milk that is made from blending cashews with water. This gives the sauce a very creamy texture!
Are Curry and Korma the Same Thing?
Korma is a type of curry that is made with milder spices and has a creamy cashew-based sauce. Many other Indian curries have a stronger and bolder taste and may or may not be creamy.
Vegetable Korma Recipe Ingredients
- Raw cashews
- Red pepper
- Jalapeno pepper
- Crushed toatoes
- Curry powder
- Garam masala
- Vegetable broth
How to make a Vegetable Korma
Add the raw cashews and water to a high-speed blender and blend together until it forms a cream. You want to blend long enough to make sure there are no little bits of cashew remain.
Add the chopped vegetables to a pot of water and bring to a light boil to lightly cook the vegetables for 4-5 minutes.
Sauteé the onion, garlic, ginger, red pepper and jalapeno together in a large pan. Then add the spices and stir everything together.
Add the vegetables, frozen peas and crushed tomatoes and stir together on medium heat until the vegetables are evenly coated.
Pour the cashew cream into the pan and bring the vegetable korma along with some veggie broth and bring to a light boil, string everything together for 1-2 minutes. Then reduce the heat to low, cover and let simmer for 10 minutes.
Remove the pan from the heat and serve immediately over rice or with some naan bread!
What to serve with this vegan korma
Vegan Korma is delicious on its own or served over some basmati rice or with naan bread. If you want to serve this dish family-style with a variety of other Indian dishes, this korma would be delicious served with these other Indian-inspired recipes.
Storing, freezing and reheating tips
Fridge: store leftovers of this Vegan Vegetable Korma in the fridge for up to 5 days in an airtight container. Reheat on the stovetop in a pan or in the microwave.
Freezer: let the Vegetable Korma cool completely, then transfer to an airtight container and place in the freezer for up to 2 months. To defrost let the korma thaw on the countertop then reheat on the stove or in the microwave.
What vegetables can you put in a curry?
There are tons of different veggies that work well in a curry! Besides the veggies used in this dish, you could also add:
- Cauliflower florets
- Peas or snow peas
- Butternut Squash
- Baby corn
- Nappa cabbage
If you’d like to make this even higher in protein, you can add some paneer cheese (for a vegetarian version) or cubes of tofu!
Can I make this korma with no cashews?
Absolutely! If you want to make a nut-free Vegetable Korma then just skip out on making the cashew cream and use 1 1/2 cups of coconut milk instead.
Tips for Making This Veggie Korma Perfectly
- Cut all your vegetables into even pieces. This will ensure that everything cooks evenly and you won’t end up with any mushy vegetables.
- If adding any additional veggies that cook quickly, (like peas or kale) add them in about 10 minutes before serving so they don’t overcook.
- If you don’t have any raw cashews on hand to make cashew cream, you could also make this recipe using full-fat coconut cream. (Cashews make for a more traditional korma, but coconut milk is delicious too!)
More curry recipes to try
If you tried this Vegetable Korma or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Vegetable Korma Curry comes together in just 30 minutes, is vegan, gluten-free and delicious!
- 1/2 cup raw cashews, soaked in water overnight then drained
- 1 1/2 cups water
- 1 1/2 tbsp olive oil
- 1 onion, chopped
- 1-inch cube ginger, minced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeno, chopped
- 1/4 cup crushed tomatos
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp curry powder
- 1 tsp garam masala powder
- 1/2 tsp turmeric powder
- 1/2 tsp cinnamon
- 2 russet potatoes, peeled and cut into cubes
- 2 cups cauliflower florets
- 1 large carrot, peeled and chopped
- 1/2 cup peas
- 1/4 cup vegetable broth
- Add the cashews and water to a high-speed blender and blend until smooth and creamy. Set aside.
- Add the potato, cauliflower and carrot to a pot of water and boil for 3-4 minutes to slightly cook the veggies.
- Heat the olive oil in a large skillet on medium-high heat, then add the onion, ginger, garlic, red pepper and jalapeno pepper, letting cook for 2 minutes.
- Add the spices and mix everything together on medium heat until fragrant, about 1 minute.
- Then add vegetables, crushed tomatoes, cashew milk and vegetable broth string together.
- Bring to a boil then cover and let simmer for 10 minutes until the vegetables are tender
- Taste and adjust seasoning if needed.
. This will ensure that everything cooks evenly and you won’t end up with any mushy vegetables.
If adding any additional veggies that cook quickly, (like peas or kale) add them in about 10 minutes before serving so they don’t overcook.
If you don’t have any raw cashews on hand to make cashew cream, you could also make this recipe using full-fat coconut cream. (Cashews make for a more traditional korma, but coconut milk is delicious too!)
This recipe freezes well. Freeze in an air-tight container.
- Serving Size: 1/4 recipe
- Calories: 300
- Sugar: 5g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 9g
Keywords: vegan korma, veggie korma, vegetable korma, vegetarian korma