Vegetable Korma is a classic Indian dish with delicious spices and vegetables. Serve it for dinner over a bed of rice and top with cashews.
Creamy Vegetable Korma is a delicious and traditional vegetarian dish. It’s perfect to enjoy over basmati rice with pita bread. For more traditional dishes from India, check out our recipes for Chana Masala and Tandoori Chicken.
Sabrina’s Vegetable Korma
Indian Vegetable Korma is a classic comfort food dish. The meatless recipe is still plenty filling with a variety of vegetables, hearty potatoes, and nuts. The veggies are cooked to fork-tender perfection and served in a rich, creamy Korma sauce. Then there’s a delicious crunch in the Korma recipe from the cashews. It’s also flavored with warm spices, which make the whole thing soak into a bed of rice so nicely.
Recipe Card
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion , finely diced
- 2 teaspoons fresh ginger , minced
- 3 cloves garlic , minced
- 2 russet potatoes , peeled and cubed
- 4 carrots , peeled and diced
- 1/2 red bell pepper , deseeded and chopped
- 1/2 green bell pepper , deseeded and chopped
- 1 medium jalapeño , seeded, deveined and minced
- 1/2 cup tomato sauce
- 1/4 cup cashews , chopped or pulsed in a food processor
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 cup heavy cream
- 1 cup frozen green peas
- 1/2 cup fresh cilantro , optional
- 1/2 cup cashews , chopped
Instructions
- Add butter to a large heavy skillet on medium heat, then stir in the onion and cook until translucent, about 4-5 minutes.
- Add in ginger and garlic, and continue cooking for 1 minute until fragrant.
- Add in the potatoes, carrots, red bell pepper, green bell pepper, and jalapeños and cook for 3-4 minutes until softened.
- Stir in tomato sauce, curry powder, salt, pepper, and ground almonds.
- Cook and stir for 6-8 minutes, or until potatoes are tender.
- Add in heavy cream, bring to a simmer and cook for 8-10 minutes.
- Stir in peas until just heated through and garnish with cilantro and chopped cashews.
Nutrition
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About this Recipe
Serve creamy Vegetable Korma as your main dish for dinner with naan on the side. If you’re serving a bigger group of people, you can double up the recipe, or serve it along with other Indian food recipes. Try cooking up some Chicken Masala or Vegetable Biryani. One of the best things about these delicious dishes is how easy they are to make. The recipe comes together in under a half-hour. Vegetable Korma is also cooked in one pan on the stovetop. It simply could not be easier to enjoy delicious and authentically flavored Indian food.
How to Store
- Serve: Serve Vegetable Korma warm and don’t leave it out at room temperature for more than 2 hours.
- Store: Once the Korma has cooled down, put it in an airtight container to store in the fridge. It will keep well for 3-4 days.
- Freeze: You can also put leftovers in a freezer-safe bag or airtight container and freeze it for up to 3 months.
Alternate Cooking Technique
Instant Pot
- Set the instant pot to sauté mode. Once it’s heated add the oil and onion. Once tender add the ginger and garlic to the instant pot. Sauté for 1 minute while stirring.
- Add the tomato sauce and spices to the instant pot. Stir and cook for 2 minutes.
- Add the potatoes, carrots, jalapeño, and cashews. Then pour 1 cup water over the top. Close the instant pot and set the vent to its sealed position. Pressure cook for 1 minute.
- Once the instant pot beeps, quick release the pressure.
- Add in the peas, bell pepper, and cream. Seal the instant pot again and cook for another minute.
- Garnish and serve.
Frequently Asked Questions
To make Vegan Korma, you need a vegan substitute for the heavy cream. Try using 1 cup coconut milk in place of the cream and you can use low-fat or regular. If you’re worried the coconut milk won’t make the dish creamy enough, you can add a few spoonfuls of vegan Greek yogurt.
There are a variety of different vegetables you can try adding to your Veggie Korma. Try stirring in green beans, cauliflower florets, diced tomatoes, or mushrooms. You can also replace the potatoes in the recipe with sweet potatoes.
For some more flavoring and spices, try adding red pepper flakes, cumin seeds, bay leaf, mustard seeds, coriander powder, or ground cardamom to the recipe.
You can also make your own Garam Masala Seasoning to mix into the recipe. Combine 1 tablespoon ground cumin, 1½ teaspoons ground coriander, 1½ teaspoons ground cardamom, 1½ teaspoons ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg. Whisk the spices together then add them to the recipe according to your taste.
For more texture and flavor additions try almonds, poppy seeds, lemon juice, or paneer. Paneer is a kind of Indian cheese that’s great to serve on the side.
If you’re not on a vegetarian diet, you can add in some more protein and flavor with slices of cooked Chicken Breast.
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This was delicious. I added a small eggplant, a bit of cauliflower and some pumpkin (about half a cap of these. I just added a bit more butter and water to accommodate for the extra veggies.
Sounds wonderful Mel, I love the extra veggie tip. Thanks for sharing, and thank you for the 5 star review.
The Korma taste I thought I could only get at restaurants! I added ground beef after the ginger & garlic. Cooked up so creamy. Thank you!