Curl up with a bowl of the ultimate comfort food – a flavorful, warming curry. This vegetable korma ticks all the boxes: it has a flavor-packed, rich, and creamy sauce made with yogurt and a blend of aromatic spices, blended cashews, coconut milk, and an assortment of vibrant, fresh vegetables.
Why is vegetable korma such a great comfort food? Something about the warming, earthy spices or the vibrant color brings a little vitality to every spoonful. This vegetarian korma features fresh vegetables and skips the heavy cream, instead using blended cashews for a creamy texture. It’s one of those recipes that the whole family will adore.
What is vegetable korma?
Korma is a delicious Indian curry characterized by a rich and creamy sauce made from a blend of aromatic spices, yogurt, nuts, coconut milk, and a variety of vegetables. Its flavor-packed sauce has made it a beloved dish around the world. This vegetable korma recipe uses a variety of fresh veggies, but you can also add tofu, or for a meat version, chicken or another preferred protein.
Ingredients needed
This version of vegetable korma skips the ghee or heavy cream, but uses blended cashews and coconut milk for creaminess, offering a lighter alternative without compromising on the velvety consistency vegetable korma is associated with. This is what you need:
- Vegetables : Potatoes, onion, cauliflower, and carrots provide a variety flavors and textures, making the dish hearty and satisfying.
- Garlic and ginger: For depth of flavor and aroma.
- Tomato paste: Adds depth and a subtle tang to the sauce, complementing the richness of other ingredients.
- Spices : Curry powder, garam masala , cumin, coriander, turmeric, cardamom, ground cloves, fennel, fenugreek, and chili flakes create an aromatic spice profile.
- Coconut milk: Provides a creamy consistency for the korma sauce.
- Cashews : Contributes a creamy and nutty flavor.
- Lemon juice: Adds a burst of citrusy freshness, brightening the dish.
- Yogurt : Introduces a tangy element and a creamy texture, balancing the spices.
- Brown sugar: Sweetens the sauce to round out the flavors.
What vegetables to use in vegetable korma
Vegetarian korma is really flexible – you can mix and match the veggies and use whatever you like or have on hand. Potatoes are a hearty and delicious addition! Cauliflower florets, carrots, green beans, and bell peppers all work well. Peas offer a little burst of sweetness, or add some spinach for a leafy green. We opt for fresh vegetables, however, frozen vegetables will taste great, too! Be aware that frozen vegetables often have a little more moisture if they’ve gotten icy in the freezer, meaning the curry will be a bit thinner.
What to serve with vegetable korma
Make some cauliflower rice , basmati rice , coconut rice , or some quinoa to soak up the beautiful sauce of the vegetable korma, and serve with some naan or roti.
For some Indian inspired appetizers, start the meal with some curried carrots or turmeric cauliflower .
If you’re making a spread of warming curries, serve this vegetable korma alongside our eggplant curry with chickpeas and tofu.
Can I use cashew butter instead of cashews?
Using cashew butter from a jar works well in curry recipes, but the final result can vary in taste. A cashew butter will add a bit more flavor as it is roasted.
Can I store leftovers?
Yes, leftovers store well. Keep your leftover vegetable korma in the fridge in an airtight container. Avoid using potatoes if you want to freeze the vegetable korma as they will turn gritty once frozen – substitute with other vegetables instead.
Vegetable Korma Recipe
- Pin
Ingredients
The Veggies
- ▢ 2 medium potatoes (cut into small, bite-sized pieces)
- ▢ 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
The Vegetarian Korma Sauce
- ▢ 1 tablespoon oil
- ▢ 1 large onion (chopped)
- ▢ 2 inch piece of ginger (peeled and chopped)
- ▢ 4 cloves garlic (smashed with the back of a knife)
- ▢ 5.5 ounce can of tomato paste
- ▢ 1 tablespoon EACH: curry powder and garam masala
- ▢ 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- ▢ 1-2 teaspoons sea salt
- ▢ ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
- ▢ 1 can coconut milk
- ▢ ½ cup cashews
- ▢ 2 tablespoons lemon juice
- ▢ ½ cup yogurt (omit or use vegan yogurt for vegan)
- ▢ 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
- ▢ Top with any or all: cashews, cilantro, lemon, and raisins
Instructions
- 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. 2 medium potatoes, 4 cups mixed chopped vegetables
- 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. 1 tablespoon oil, 1 large onion, 2 inch piece of ginger, 4 cloves garlic
- 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 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews. 5.5 ounce can of tomato paste, 1 tablespoon EACH: curry powder and garam masala, 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom, ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, ½ cup cashews, 2 tablespoons lemon juice, 1-2 teaspoons sea salt
- Working in batches, blend the curry until it is smooth then add it back to the pot. ½ cup yogurt, 1 tablespoon brown sugar, Top with any or all: cashews, cilantro, lemon, and raisins
- 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.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More vegetarian curry recipes
Paneer Butter Masala
Banana Curry with Sweet Potatoes and Chickpeas
Coconut Lentil Curry
Vegan Thai Curry with Tofu and Vegetables
Vegetable Korma Recipe
Ingredients
The Veggies
- 2 medium potatoes , cut into small, bite-sized pieces
- 4 cups mixed chopped vegetables , cauliflower, carrots, beans, bell peppers, corn, and peas all work well
The Vegetarian Korma Sauce
- 1 tablespoon oil
- 1 large onion , chopped
- 2 inch piece of ginger , peeled and chopped
- 4 cloves garlic , smashed with the back of a knife
- 5.5 ounce can of tomato paste
- 1 tablespoon EACH: curry powder and garam masala
- 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- 1-2 teaspoons sea salt
- ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
- 1 can coconut milk
- ½ cup cashews
- 2 tablespoons lemon juice
- ½ cup yogurt , omit or use vegan yogurt for vegan
- 1 tablespoon brown sugar , sub coconut sugar or honey for paleo
- Top with any or all: cashews, cilantro, lemon, and raisins
Instructions
- 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. 2 medium potatoes, 4 cups mixed chopped vegetables
- 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. 1 tablespoon oil, 1 large onion, 2 inch piece of ginger, 4 cloves garlic
- 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 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews. 5.5 ounce can of tomato paste, 1 tablespoon EACH: curry powder and garam masala, 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom, ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, ½ cup cashews, 2 tablespoons lemon juice, 1-2 teaspoons sea salt
- Working in batches, blend the curry until it is smooth then add it back to the pot. ½ cup yogurt, 1 tablespoon brown sugar, Top with any or all: cashews, cilantro, lemon, and raisins
- 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.
https://www.theendlessmeal.com/creamy-coconut-vegetarian-korma/
Curl up with a bowl of the ultimate comfort food – a flavorful, warming curry. This vegetable korma ticks all the boxes: it has a flavor-packed, rich, and creamy sauce made with yogurt and a blend of aromatic spices, blended cashews, coconut milk, and an assortment of vibrant, fresh vegetables.
Why is vegetable korma such a great comfort food? Something about the warming, earthy spices or the vibrant color brings a little vitality to every spoonful. This vegetarian korma features fresh vegetables and skips the heavy cream, instead using blended cashews for a creamy texture. It’s one of those recipes that the whole family will adore.
What is vegetable korma?
Korma is a delicious Indian curry characterized by a rich and creamy sauce made from a blend of aromatic spices, yogurt, nuts, coconut milk, and a variety of vegetables. Its flavor-packed sauce has made it a beloved dish around the world. This vegetable korma recipe uses a variety of fresh veggies, but you can also add tofu, or for a meat version, chicken or another preferred protein.
Ingredients needed
This version of vegetable korma skips the ghee or heavy cream, but uses blended cashews and coconut milk for creaminess, offering a lighter alternative without compromising on the velvety consistency vegetable korma is associated with. This is what you need:
- Vegetables : Potatoes, onion, cauliflower, and carrots provide a variety flavors and textures, making the dish hearty and satisfying.
- Garlic and ginger: For depth of flavor and aroma.
- Tomato paste: Adds depth and a subtle tang to the sauce, complementing the richness of other ingredients.
- Spices : Curry powder, garam masala , cumin, coriander, turmeric, cardamom, ground cloves, fennel, fenugreek, and chili flakes create an aromatic spice profile.
- Coconut milk: Provides a creamy consistency for the korma sauce.
- Cashews : Contributes a creamy and nutty flavor.
- Lemon juice: Adds a burst of citrusy freshness, brightening the dish.
- Yogurt : Introduces a tangy element and a creamy texture, balancing the spices.
- Brown sugar: Sweetens the sauce to round out the flavors.
What vegetables to use in vegetable korma
Vegetarian korma is really flexible – you can mix and match the veggies and use whatever you like or have on hand. Potatoes are a hearty and delicious addition! Cauliflower florets, carrots, green beans, and bell peppers all work well. Peas offer a little burst of sweetness, or add some spinach for a leafy green. We opt for fresh vegetables, however, frozen vegetables will taste great, too! Be aware that frozen vegetables often have a little more moisture if they’ve gotten icy in the freezer, meaning the curry will be a bit thinner.
What to serve with vegetable korma
Make some cauliflower rice , basmati rice , coconut rice , or some quinoa to soak up the beautiful sauce of the vegetable korma, and serve with some naan or roti.
For some Indian inspired appetizers, start the meal with some curried carrots or turmeric cauliflower .
If you’re making a spread of warming curries, serve this vegetable korma alongside our eggplant curry with chickpeas and tofu.
Can I use cashew butter instead of cashews?
Using cashew butter from a jar works well in curry recipes, but the final result can vary in taste. A cashew butter will add a bit more flavor as it is roasted.
Can I store leftovers?
Yes, leftovers store well. Keep your leftover vegetable korma in the fridge in an airtight container. Avoid using potatoes if you want to freeze the vegetable korma as they will turn gritty once frozen – substitute with other vegetables instead.
Vegetable Korma Recipe
- Pin
Ingredients
The Veggies
- ▢ 2 medium potatoes (cut into small, bite-sized pieces)
- ▢ 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
The Vegetarian Korma Sauce
- ▢ 1 tablespoon oil
- ▢ 1 large onion (chopped)
- ▢ 2 inch piece of ginger (peeled and chopped)
- ▢ 4 cloves garlic (smashed with the back of a knife)
- ▢ 5.5 ounce can of tomato paste
- ▢ 1 tablespoon EACH: curry powder and garam masala
- ▢ 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- ▢ 1-2 teaspoons sea salt
- ▢ ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
- ▢ 1 can coconut milk
- ▢ ½ cup cashews
- ▢ 2 tablespoons lemon juice
- ▢ ½ cup yogurt (omit or use vegan yogurt for vegan)
- ▢ 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
- ▢ Top with any or all: cashews, cilantro, lemon, and raisins
Instructions
- 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. 2 medium potatoes, 4 cups mixed chopped vegetables
- 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. 1 tablespoon oil, 1 large onion, 2 inch piece of ginger, 4 cloves garlic
- 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 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews. 5.5 ounce can of tomato paste, 1 tablespoon EACH: curry powder and garam masala, 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom, ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, ½ cup cashews, 2 tablespoons lemon juice, 1-2 teaspoons sea salt
- Working in batches, blend the curry until it is smooth then add it back to the pot. ½ cup yogurt, 1 tablespoon brown sugar, Top with any or all: cashews, cilantro, lemon, and raisins
- 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.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More vegetarian curry recipes
Paneer Butter Masala
Banana Curry with Sweet Potatoes and Chickpeas
Coconut Lentil Curry
Vegan Thai Curry with Tofu and Vegetables
Curl up with a bowl of the ultimate comfort food – a flavorful, warming curry. This vegetable korma ticks all the boxes: it has a flavor-packed, rich, and creamy sauce made with yogurt and a blend of aromatic spices, blended cashews, coconut milk, and an assortment of vibrant, fresh vegetables.
Why is vegetable korma such a great comfort food? Something about the warming, earthy spices or the vibrant color brings a little vitality to every spoonful. This vegetarian korma features fresh vegetables and skips the heavy cream, instead using blended cashews for a creamy texture. It’s one of those recipes that the whole family will adore.
What is vegetable korma?
Korma is a delicious Indian curry characterized by a rich and creamy sauce made from a blend of aromatic spices, yogurt, nuts, coconut milk, and a variety of vegetables. Its flavor-packed sauce has made it a beloved dish around the world. This vegetable korma recipe uses a variety of fresh veggies, but you can also add tofu, or for a meat version, chicken or another preferred protein.
Ingredients needed
This version of vegetable korma skips the ghee or heavy cream, but uses blended cashews and coconut milk for creaminess, offering a lighter alternative without compromising on the velvety consistency vegetable korma is associated with. This is what you need:
- Vegetables : Potatoes, onion, cauliflower, and carrots provide a variety flavors and textures, making the dish hearty and satisfying.
- Garlic and ginger: For depth of flavor and aroma.
- Tomato paste: Adds depth and a subtle tang to the sauce, complementing the richness of other ingredients.
- Spices : Curry powder, garam masala , cumin, coriander, turmeric, cardamom, ground cloves, fennel, fenugreek, and chili flakes create an aromatic spice profile.
- Coconut milk: Provides a creamy consistency for the korma sauce.
- Cashews : Contributes a creamy and nutty flavor.
- Lemon juice: Adds a burst of citrusy freshness, brightening the dish.
- Yogurt : Introduces a tangy element and a creamy texture, balancing the spices.
- Brown sugar: Sweetens the sauce to round out the flavors.
What vegetables to use in vegetable korma
Vegetarian korma is really flexible – you can mix and match the veggies and use whatever you like or have on hand. Potatoes are a hearty and delicious addition! Cauliflower florets, carrots, green beans, and bell peppers all work well. Peas offer a little burst of sweetness, or add some spinach for a leafy green. We opt for fresh vegetables, however, frozen vegetables will taste great, too! Be aware that frozen vegetables often have a little more moisture if they’ve gotten icy in the freezer, meaning the curry will be a bit thinner.
What to serve with vegetable korma
Make some cauliflower rice , basmati rice , coconut rice , or some quinoa to soak up the beautiful sauce of the vegetable korma, and serve with some naan or roti.
For some Indian inspired appetizers, start the meal with some curried carrots or turmeric cauliflower .
If you’re making a spread of warming curries, serve this vegetable korma alongside our eggplant curry with chickpeas and tofu.
Can I use cashew butter instead of cashews?
Using cashew butter from a jar works well in curry recipes, but the final result can vary in taste. A cashew butter will add a bit more flavor as it is roasted.
Can I store leftovers?
Yes, leftovers store well. Keep your leftover vegetable korma in the fridge in an airtight container. Avoid using potatoes if you want to freeze the vegetable korma as they will turn gritty once frozen – substitute with other vegetables instead.
Vegetable Korma Recipe
- Pin
Ingredients
The Veggies
- ▢ 2 medium potatoes (cut into small, bite-sized pieces)
- ▢ 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
The Vegetarian Korma Sauce
- ▢ 1 tablespoon oil
- ▢ 1 large onion (chopped)
- ▢ 2 inch piece of ginger (peeled and chopped)
- ▢ 4 cloves garlic (smashed with the back of a knife)
- ▢ 5.5 ounce can of tomato paste
- ▢ 1 tablespoon EACH: curry powder and garam masala
- ▢ 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- ▢ 1-2 teaspoons sea salt
- ▢ ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
- ▢ 1 can coconut milk
- ▢ ½ cup cashews
- ▢ 2 tablespoons lemon juice
- ▢ ½ cup yogurt (omit or use vegan yogurt for vegan)
- ▢ 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
- ▢ Top with any or all: cashews, cilantro, lemon, and raisins
Instructions
- 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. 2 medium potatoes, 4 cups mixed chopped vegetables
- 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. 1 tablespoon oil, 1 large onion, 2 inch piece of ginger, 4 cloves garlic
- 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 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews. 5.5 ounce can of tomato paste, 1 tablespoon EACH: curry powder and garam masala, 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom, ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, ½ cup cashews, 2 tablespoons lemon juice, 1-2 teaspoons sea salt
- Working in batches, blend the curry until it is smooth then add it back to the pot. ½ cup yogurt, 1 tablespoon brown sugar, Top with any or all: cashews, cilantro, lemon, and raisins
- 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.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More vegetarian curry recipes
Paneer Butter Masala
Banana Curry with Sweet Potatoes and Chickpeas
Coconut Lentil Curry
Vegan Thai Curry with Tofu and Vegetables
Curl up with a bowl of the ultimate comfort food – a flavorful, warming curry. This vegetable korma ticks all the boxes: it has a flavor-packed, rich, and creamy sauce made with yogurt and a blend of aromatic spices, blended cashews, coconut milk, and an assortment of vibrant, fresh vegetables.
Why is vegetable korma such a great comfort food? Something about the warming, earthy spices or the vibrant color brings a little vitality to every spoonful. This vegetarian korma features fresh vegetables and skips the heavy cream, instead using blended cashews for a creamy texture. It’s one of those recipes that the whole family will adore.
What is vegetable korma?
Korma is a delicious Indian curry characterized by a rich and creamy sauce made from a blend of aromatic spices, yogurt, nuts, coconut milk, and a variety of vegetables. Its flavor-packed sauce has made it a beloved dish around the world. This vegetable korma recipe uses a variety of fresh veggies, but you can also add tofu, or for a meat version, chicken or another preferred protein.
Ingredients needed
This version of vegetable korma skips the ghee or heavy cream, but uses blended cashews and coconut milk for creaminess, offering a lighter alternative without compromising on the velvety consistency vegetable korma is associated with. This is what you need:
- Vegetables : Potatoes, onion, cauliflower, and carrots provide a variety flavors and textures, making the dish hearty and satisfying.
- Garlic and ginger: For depth of flavor and aroma.
- Tomato paste: Adds depth and a subtle tang to the sauce, complementing the richness of other ingredients.
- Spices : Curry powder, garam masala , cumin, coriander, turmeric, cardamom, ground cloves, fennel, fenugreek, and chili flakes create an aromatic spice profile.
- Coconut milk: Provides a creamy consistency for the korma sauce.
- Cashews : Contributes a creamy and nutty flavor.
- Lemon juice: Adds a burst of citrusy freshness, brightening the dish.
- Yogurt : Introduces a tangy element and a creamy texture, balancing the spices.
- Brown sugar: Sweetens the sauce to round out the flavors.
What vegetables to use in vegetable korma
Vegetarian korma is really flexible – you can mix and match the veggies and use whatever you like or have on hand. Potatoes are a hearty and delicious addition! Cauliflower florets, carrots, green beans, and bell peppers all work well. Peas offer a little burst of sweetness, or add some spinach for a leafy green. We opt for fresh vegetables, however, frozen vegetables will taste great, too! Be aware that frozen vegetables often have a little more moisture if they’ve gotten icy in the freezer, meaning the curry will be a bit thinner.
What to serve with vegetable korma
Make some cauliflower rice , basmati rice , coconut rice , or some quinoa to soak up the beautiful sauce of the vegetable korma, and serve with some naan or roti.
For some Indian inspired appetizers, start the meal with some curried carrots or turmeric cauliflower .
If you’re making a spread of warming curries, serve this vegetable korma alongside our eggplant curry with chickpeas and tofu.
Can I use cashew butter instead of cashews?
Using cashew butter from a jar works well in curry recipes, but the final result can vary in taste. A cashew butter will add a bit more flavor as it is roasted.
Can I store leftovers?
Yes, leftovers store well. Keep your leftover vegetable korma in the fridge in an airtight container. Avoid using potatoes if you want to freeze the vegetable korma as they will turn gritty once frozen – substitute with other vegetables instead.
Vegetable Korma Recipe
- Pin
Ingredients
The Veggies
- ▢ 2 medium potatoes (cut into small, bite-sized pieces)
- ▢ 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
The Vegetarian Korma Sauce
- ▢ 1 tablespoon oil
- ▢ 1 large onion (chopped)
- ▢ 2 inch piece of ginger (peeled and chopped)
- ▢ 4 cloves garlic (smashed with the back of a knife)
- ▢ 5.5 ounce can of tomato paste
- ▢ 1 tablespoon EACH: curry powder and garam masala
- ▢ 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
- ▢ 1-2 teaspoons sea salt
- ▢ ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
- ▢ 1 can coconut milk
- ▢ ½ cup cashews
- ▢ 2 tablespoons lemon juice
- ▢ ½ cup yogurt (omit or use vegan yogurt for vegan)
- ▢ 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
- ▢ Top with any or all: cashews, cilantro, lemon, and raisins
Instructions
- 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. 2 medium potatoes, 4 cups mixed chopped vegetables
- 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. 1 tablespoon oil, 1 large onion, 2 inch piece of ginger, 4 cloves garlic
- 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 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews. 5.5 ounce can of tomato paste, 1 tablespoon EACH: curry powder and garam masala, 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom, ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, ½ cup cashews, 2 tablespoons lemon juice, 1-2 teaspoons sea salt
- Working in batches, blend the curry until it is smooth then add it back to the pot. ½ cup yogurt, 1 tablespoon brown sugar, Top with any or all: cashews, cilantro, lemon, and raisins
- 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.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
