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This vegetable korma is the silent ninja at the table. Loaded with wholesome vegetables, potatoes, cauliflower florets, peas, french beans and even carrot, it packs in the perfect medley of crunch and vegetable goodness in every spoon. The perfect winter dinner that's comforting and delicious!
Vegetable korma curry is one of those back-pocket recipes that always shines at the table. It's hearty, it's wholesome, and it's absolutely delicious! It makes for the perfect weeknight dinner on the days I want something delicious and filling, but don't want to cook up too many things. And the best part? The kids love it too! This curry usually tends to be a bit heavy with all the cream and nuts, but i just love topping it off with a dash of fresh cream and cream and freshly chopped coriander to keep things light. That's because I love keeping this vegetable korma curry light and nutritious for the weeknight.
Quick Walk Through: Vegetable Korma Curry
- Top Tips To Make The Tastiest Vegetable Korma Curry
- FAQs
- Watch Vegetable Korma Recipe Video
- More Indian Comfort Food:
Top Tips To Make The Tastiest Vegetable Korma Curry
- This is a make-ahead recipe, which means that it tastes a lot better the next day. You can make it in advance and store it in the fridge in an airtight container for up to 3 days.
- This recipe can be easily made vegan by replacing ghee with oil and fresh cream with coconut milk. This is also gives it that delicious south Indian kurma flavor that goes incredibly well with dosas and appams too.
- You can add paneer or tofu to make this recipe protein-rich and even more wholesome.
- This recipe is easily customisable. You can add or subtract whatever veggies you have at hand, and it will still turn out to be delicious.
FAQs
1. What is Korma sauce made of?
The creamy korma sauce is made of six simple ingredients: onions, green chilli, ginger, garlic, cashews and water. That's actually five ingredients in total which form the simple base for this korma curry.
2. Can this be made into Chicken Korma?
Yes, you can easily add chicken to this recipe and make this chicken korma. Add diced chicken 15 minutes before adding the vegetables. This allows extra time for the chicken to cook in the curry.
3. Is korma and kurma the same?
Yes, both korma and kurma are essentially the same with just one minor exception. The dish is called korma in North India and it is made with yogurt as the base. While the South Indian version is called kurma, and it's made with coconut as the base.
4. What is the difference between korma and curry?
Curry denotes a much simpler base, usually made from onions, tomatoes and spices. Where as korma is a richer gravy that's made with cashews, cream, or yogurt.
Whatever you choose to have this vegetable korma curry with, a side of naan or on a bed of steaming rice, do it in large doses because the crunchy vegetables bring in all the magic into every bite.It’s pure comfort food with the best korma sauce, especially on cold winter evenings because it fits beautifully into a weekday meal plans and it works so well with rotis, jeera rice, and just about anything!
Watch Vegetable Korma Recipe Video
This post has been updated and republished on June 14 with updates to the content and a new video but no changes to the recipe.
Vegetable Korma Curry
This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded withwholesome vegetables like potatoes, cauliflower florets, peas, french beans and even carrot - it packs in the perfect medley of crunch and vegetable goodness in every spoon. Perfect comfort food which can be served as a soup, or with a side of rice and naan bread.
4.70 from 13 votes
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Course: Main Course, Side Dishes
Cuisine: Indian
Diet: Vegan, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 Portions
Calories: 183kcal
Author: Richa
Ingredients
For the Paste:
- 1 cup Onions chopped
- 1 Green Chilli
- 1 ½ inch Ginger
- 3 cloves Garlic
- ¼ cup Cashew Nuts
- ½ cup Water
Vegetables:
- 1 cup Potato diced
- 1 cup Carrot diced
- ½ cup Green Peas fresh or frozen
- 1 cup Cauliflower Florets
- ½ cup French Beans cut into 1 ½ inch pieces
- 2 ½ cups Water
Other Ingredients:
- 2 tablespoon Ghee
- 2 tablespoon Curry Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala
- 2 teaspoon Kashmiri Chili Powder
- ½ teaspoon Cinnamon Powder
- ¼ teaspoon Cardamom Powder
- 1 ½ teaspoon Salt
- 1 cup Tomatoes chopped
- 3 tablespoon Fresh Cream
- Fresh Coriander for garnish
Instructions
Boil the ingredients for the paste in ½ cup of water, cool and then make a paste
Boil the potato in 2 ½ cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.
Heat 2 tablespoon ghee in a large skillet or pan. Add the prepared paste and all the spices (curry powder, turmeric powder, garam masala, chilli powder, cinnamon powder, cardamom powder). Cook stirring occasionally, for 3-4 minutes or until the ghee separates. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.
Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes. Take off the heat and stir in the cream. Garnish with the chopped coriander and serve hot with steamed rice or lachha parathas.
Video
Notes
- What is Korma?
Korma is a dish with vegetables or meat cooked in a lightly spiced but fragrant, creamy gravy The creaminess in a Korma might come either from yogurt, cream or even coconut milk. Most korma dishes use cashews in their gravy paste which also accounts for the creaminess - Tomatoes: Substitute fresh tomatoes with a 15 ounce can of diced tomatoes. Or use ½ cups Tomato Puree or Tomato Passata
- Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder
Nutrition
Calories: 183kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4254IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 2mg
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More Indian Comfort Food:
- Dal Fry
- Dal Makhani
- Palak Paneer
- Dhaba Dal Tadka
- Best Khichdi Recipe
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Reader Interactions
Comments
Mini says
Which curry powder did you use??
Reply
parimala says
Richard, tried the recipie today it turned out so good 👍 .Thank you for the recipe
Reply
parimala says
sorry typo mistake Richa for your name
Reply
Richa says
Thank you Parimala
Reply
nalini says
Richa, what is the 'curry powder' referred to in the ingredients list--is it something a specific manufacturer sells? thanks, N
Reply
Richa says
Hey Nalini, curry powder is available in the market. It's a special spice blend that gives veg korma its distinct taste. I use curry powder by a brand called 'Ship'
Reply
Seha says
Thanks for the recipe. It turned out so good. I tried fresh curry leaves in the paste and little chicken masala(MDH) and skipped cardemom flavour bcz I don’t like cardemom flavour in vegetables. With these changes, it was so tastyReply
ATUL MAURYA says
good recipe.. thanks for sharingReply
Bethy says
Its very spicy and salty!
I only put half the amount kashmiri chile powder but maybe I purchased the wrong kind.Reply
Richa Gupta says
Hey Bethy! We've tried to keep this korma recipe as authentic as possible. Feel free to adjust heat and salt levels as per your preference!
Reply
Shubha says
Simply mind blowing!!!Reply
Ernest Wamburu says
A very tasty dish. I didnt have cashews but enjoyed the meal still
Reply
Richa Gupta says
Hey Ernest! Glad you liked the vegetable korma!
Reply
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