vegetarian korma

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Creamy Indian Vegetable Korma

onion,

garlic,

ginger root, roughly chopped

jalapeno pepper, stemmed and seeded

raw cashews

vegetable oil

curry powder

turmeric

garam masala

cinnamon

coriander

salt

black pepper

cardamom

tomatoes,

canned, unsweetened full-fat coconut milk

yogurt

brown sugar

potato,

peas and carrot mix

green beans

Place the onion, garlic, ginger, jalapeno, and cashews...

Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.

Heat the vegetable oil in a large saute...

Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

Pour the pureed sauce mixture into the hot...

Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.

Add the tomato, coconut milk, yogurt, brown sugar,...

Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.

Uncover and cook a further 5 to 10...

Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

https://mediavine-res.cloudinary.com/video/upload/enhna0vncvhoo4frvzla.mp4

This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It's naturally paleo and gluten-free and can easily be made vegan. Serve it with a side of rice, quinoa or cauliflower rice for a quick and delicious dinner.

Coconut Vegetarian Korma

potatoes,

vegetables

garlic cloves, smashed

tomato paste

curry powder and garam masala

each: cumin, coriander, turmeric, cardamom

sea salt

each: ground cloves, fennel, fenugreek and chili flakes

coconut milk

cashews

lemon juice

yogurt (omit

brown sugar (sub coconut sugar

Top with any or all: cashews, cilantro, lemon, and raisins

Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.

While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.

Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.

Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

This recipe is fantastic. I go to my local Indian restaurant twice a month for this exact meal, but would go more often if it wasn't so spendy. Regarding the commenters that mention this being way to spicy or spiced, I'm wondering if they've ever had this dish in an authentic Indian restaurant because this tastes exactly the way it should. I'm so happy to know that I can make this whenever I want now that I have all of the spices on hand. Everyone makes changes, so here are min:

Couldn't find fenugreek, replaced with 1 tsp. maple syrup 
Omitted sugar
Cut cardamom in half since I know it to be a strong flavor for me, probably didn't need to
Omitted yogurt
Added 1/4 c. Earth Balance... stirred it in at the end and it somehow took the raw edge off the spices that I hadn't cooked long enough.

Thank you for creating this recipe. I couldn't wait for the rice to cook so I ate it out of a 1/2 cup measure over the sink... that's how good it is.

Made this for myself today. Added the sauce to enough fresh veg for 2 days dinner for 1. I Jarred the remaining sauce to freeze. I am planning on doing a curry once a week and want to add fresh veg each time. 
I had no fresh ginger so did 1tsp on dried and no curry powder so did double Garam. The curry is sweet, thick &amp; delicious!!! I have saved a small jar to deliver to my mum to add to chicken... thank you for such a wonderful recipe :) 

An excellent recipe for my first attempt with such spices. There were a few I had to miss because I am not a fan of coriander but I was so happy I tried it.
As I bought so many spices, I was wondering if you have any advice on how to store them to make sure they keep their flavour. I would hate to throw them away snd while I plan on using hem for other recipes, I don't expect I will use them up very fast.
Thank you.

I made this recipe today with my sister and nobody should bother following this as it doesn't take remotely like a proper vegetarian korma, it just tastes like a less than average watery curry. Would NOT recommend this. Very disappointed.

100% ZOE ITO stuffed the recipe! I have a feeling she must have added the water from the vegetables. There is NO way this could be runny. I added a tad of water that I used to clean my blender. When my food was ready if I turned my fork upside down it took about 4 seconds for a chunk of sauce and veg to fall off. Far from watery! 
Really nice, I love my Indian and I'd say dial back the spices a touch esp if you're not adding the yoghurt. Will be making again, Thanks!

This was the creamiest most flavourful curry I've ever made. My partner and sister loved it. Maybe you did something wrong.

This is the best recipe for coconut korma that I've found! It's an easy recipe to follow. The recipe tastes great as written, but it's also fun to experiment and find flavors/textures to suite your taste buds.

This recipe was amazing! I made it last night for some family visiting and it was a hit! everyone thoroughly enjoyed it. I paired it with veggie pakora and mint chutney!

I haven’t tried this recipe yet, I’m doing it over the weekend but I’m still rating it a 5 star 🌟 just from reading the spice list.  I use spice all the time and I love that there’s a good dose in the recipe. 
My daughter has just gone vegan and I was searching for recipes I could make so thank you in advance, I can’t wait to try it. 

I've made this recipe a bunch of times with some adjustments. It used to come out super red and dark not like the picture if I used the whole can of paste and no yogurt. I only use a light sprinkle of cardamon and clove powders. It tastes too bitter to me to use all of it. I use half a can of tomato taste. I omit yogurt and use two cans of coconut milk. I also add a serrano or jalapeno in with the onion and ginger and garlic. This is SUCH a great vegan recipe. 

This is an amazing recipe. Don’t mind the comments that say it’s too watery or too spicy - we are big Indian lovers and this recipe is perfection. I have made it with the veg as is calls for, but I have also made the Korma sauce and used chicken instead. Either way it’s to die for. Very well balanced with the spice and the sweet from the honey. This recipe is a keeper in our family that’s for certain. Thank you for sharing such a great meal. 

Soooooo good!!! 
You have to try this recipe!

It was delicious. My first time making Indian food (which I love) and it all worked out really well. I have 2 quick questions that I'm hoping you can help me with. 1) What kind of beans do you use? Canned? What type? and 2) How do you blend the batches? Do you pour from the sauce pan right into the blender? Looking for your expert tips :) Thanks again for sharing this great recipe. So excited to make it again!

Really delicious! My other half said it’s the nicest curry we have made together. 

I haven’t made this yet, but the plan is to make it tonight. (Korma is my husbands favourite Indian dish) and looks like the best recipe for Korma I could find on the internet, that is why I gave it 5 stars 😊. I will add white and sweet potatoes plus veggies I have in the fridge that need to be used up; however, I am allergic to tomatoes, any suggestions on a substitute or omitting will be just as tasty? We are also plant based so I will only use Coconut cream instead of yogurt. 

I don't normally leave comments but this was SUPERB! Tasted restaurant-made. Made exactly as written. Took me longer than stated (1hr total) but I tend to be a slow cook. Easy to make, plentiful (with rice will be enough for 2-3 meals for 2 pple with small-medium appetites), versatile, balanced spices, just delicious. Hoping to freeze the sauce for quick meals. I wouldn't add the lemon again when serving but definitely keep adding cashews and raisins. I might also reduce the tomato a bit next time, or substitute tamarind, but just personal preference. For what it's worth, my mother threatened me with bodily harm if I changed anything. I'm so thrilled I found this blog and I love that Kristen's local to my area.  Thank you!

Excellent. I make it very often. Thank you

The best flavor profile (from scratch) I've ever made myself! Not too oily either, such helpful explanations of steps. Thank you. ( My vegetarian additions included mushrooms, firm tofu cubes, and green beans)

I haven't made this yet but rates a 5 star already!! I love anything curry &amp; coconut!!  Can I use seafood or meats in this sauce? I usually make my own tomato paste with sundried tomatoes in oil by draining excess oil &amp; putting them in the blender &amp; blend to a paste adding a touch of black pepper. Can I use this in this recipe instead of the usual tomato paste? 
Thank you Kristen

I think I’m quite savvy in the kitchen, however found this recipe to take much longer than 30 minutes, and the instructions were quite vague. If I didn’t turn off my veggies (which wasn’t in the instructions) they would have turned to mush with the time it took to make and blend the sauce. I never leave reviews on recipes, but was so disappointed in this (especially after reading all the glowing reviews) that I felt I had to, to show some truth. 

Really nice, I made it for tea, delicious but next time will add more vegetables

This is good. Followed exactly (missed the yogurt) didn't know if the cardamon was whole or just the insides, so emptied a bunch of them and ground them. 
Used sweet potatoes, regular potatoes, carrot and kale. 
Really very good. Added a little drizzle of tamarind to serve. 

Thank you. Absolutely beautiful, best korma we've had ( and we love our curries!).  I added 2 tablespoons of ground almonds as we like a thick sauce.

OMG, I just made this. It turned out beautifully. Thank you. This will be one of my regular meals from now on. Hubby absolutely loves it.

https://content.jwplatform.com/videos/DblQjrda.mp4

A creamy coconut lentil curry recipe that makes the ideal vegan dinner. 

Creamy Coconut Lentil Curry

This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your favourite if you give it a try.

Chickpea and Butternut Squash Curry

onions (medium, chopped)

garlic (minced)

butternut squash

chickpeas

tbsp Patak's Korma Paste

water

spinach

75 grams/1/2 cup frozen peas

tbsp desiccated unsweetened coconut (optional)

Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft and slightly coloured.

Meanwhile dice the peeled butternut squash to match the size of chickpeas. Once the onions are tender, add the curry paste and cook for a minute or so stirring the whole time, then add the squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up. Then turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir it occasionally to prevent from burning and add a few splashes of water if it gets too dry.

Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick, so if it&#039;s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.

Serve with steaming hot basmati rice. We love having naan bread or chapattis and various Indian pickles and chutney with our curries. My children go crazy for crunchy poppadums!

Top 3 vegetarian korma recipes from across the web

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Creamy Indian Vegetable Korma

Coconut Vegetarian Korma

Chickpea and Butternut Squash Curry

Top 3 vegetarian korma recipes from across the web

The most viewed vegetarian korma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Indian Vegetable Korma

Coconut Vegetarian Korma

Chickpea and Butternut Squash Curry

The most viewed vegetarian korma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine