This Vegetable Korma Curry is made with a mix of potatoes, green beans and chickpeas for a healthy and delicious meal. This dish is naturally vegan, gluten-free and comes together in just 30 minutes!

two bowls of vegetable korma with a small bowl of cilantro on the side

This recipe for Vegetable Korma is creamy and great for a busy weeknight. It can be enjoyed on its own or served over rice.

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 vegetable korma made of

Vegetable korma is made from a mix of vegetables, usually including potatoes and beans. Sometimes you’ll see peas and cauliflower in a vegetable korma dish.

Ultimately, you can really add any vegetables you like into your Vegetable Korma. For this recipe, we’re using sweet potatoes, russet potatoes, green beans and chickpeas.

Korma sauce tends to be mild and is often made with yogurt or nuts (in this case, blended cashews.)

A bowl of vegetable korma with cilantro and crushed cashews on top

How to make a Vegetable Korma Curry

  1. Make the cashew cream in a high-speed blender then set aside.
  2. Sautee the onions and garlic together in a large skillet then add the spices followed by all the veggies. Next, add the cashew cream and mix all together.
  3. Let everything simmer on low, covered until the veggies are nice and tender.

What veg 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
  • Carrots
  • Butternut Squash
  • Broccoli
  • Kale

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!

A bowl of vegetable korma with a gold fork in it

Tips for making this recipe 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 5 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.

More curry recipes to try

A bowl of vegetable korma with cilantro and crushed cashews on top

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 PinterestInstagram and Facebook for even more deliciousness!

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A bowl of vegetable korma with cilantro and crushed cashews on top

Vegetable Korma

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Indian

Description

This Vegetable Korma Curry comes together in just 30 minutes, is vegan, gluten-free and delicious!


Scale

Ingredients

  • 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
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp black pepepr 
  • 1 tbsp curry powder
  • 1 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cinnamon
  • 1 sweet potato, cut into cutes
  • 1 russet potato, cut into cubes
  • green beans, cut in halves
  • 1 cup chickpeas
  • 1/4 cup-1/2 cup vegetable broth 

Instructions

  1. Add the cashews and water to a high-speed blender and blend until smooth and creamy. Set aside. 
  2. Heat the olive oil in a large skillet on medium-high heat, then add the onion, ginger and garlic letting cook for 2 minutes. 
  3. Add the tomato paste and spices and mix everything together on medium heat until fragrant, about 1 minute, then add the vegetables, cashew milk and 1/4 cup vegetable broth. (*If you don’t have enough sauce, add in another 1/4 cup of vegetable broth.) 
  4. Bring to a boil then cover and let simmer for 10-15 minutes until the vegetables are tender 
  5. Taste and adjust seasoning if needed 
  6. Serve on it’s own or over rice. 

Notes

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 5 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.


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 30
  • Sugar: 5g
  • Fat: 12g
  • Carbohydrates: 40g
  • Fiber: 9g
  • Protein: 9g

Keywords: vegan indian curry, vegetarian korma, vegetable korma