Indian Vegetable Korma Curry

Indian Vegetable Korma is my answer whenever someone craves a comforting meal packed with flavor but wants something gentle and satisfying. Creamy korma blends Indian spices with colorful vegetables in a cashew coconut sauce that feels both luxurious and wholesome. This is the dish I turn to for meatless meals that win over any crowd, especially on weeknights when I want plenty of leftovers for lunch the next day.

The first time I made this korma was for a potluck, and I watched it disappear before any of the other curries. My kids love how mild and silky the sauce is, and it manages to impress guests even though most steps are hands:off.

Ingredients

• Cauliflower florets: bring subtle crunch and soak up spices Choose bright white heads for freshness
• Carrots: diced for sweetness and color Look for firm vibrant carrots
• Potatoes: diced for body and extra heartiness Waxy types hold shape best
• Green beans: add texture and a pop of color Snip the ends and select smooth beans
• Green peas: fresh or frozen add gentle sweetness and round out the veggie mix
• Ghee or vegetable oil: forms the flavor base Use ghee for a buttery aroma or neutral oil for vegan
• Large onion: finely chopped builds savory depth Choose heavy onions with intact skin
• Garlic: minced adds pungency Buy plump fresh cloves
• Ginger: grated provides warmth Pick smooth pieces with no shriveling
• Tomatoes: chopped for acidity Use ripe red tomatoes for balance
• Raw cashews: blended for creaminess Pick whole unbroken cashews
• Unsweetened shredded coconut or desiccated coconut: for nutty undertone Opt for unsweetened for pure flavor
• Plain yogurt or coconut yogurt for vegan: lends tang and helps thicken sauce Use full:fat for richness
• Cumin seeds: whole burst with flavor and fragrance Go for fresh whole seeds
• Bay leaf: imparts subtle depth Scent should be strong
• Turmeric powder: offers vibrant color and gentle earthiness Look for deep golden powder
• Ground coriander: adds lemony warmth Freshly ground is best
• Garam masala: rounds out the spices with signature Indian aroma Check expiry for full potency
• Chili powder: for gentle heat Adjust to suit your spice tolerance
• Ground cinnamon: for background sweetness
• Cardamom: for floral notes
• Salt: to taste Bring out all the flavors
• Fresh cilantro: chopped for a lively finish Pick bright green bunches
• Lemon juice: to balance creaminess and add brightness Use freshly squeezed for zing

Instructions

Soak and Blend:

Soak cashews in warm water for 10 minutes until softened Drain and blend with shredded coconut and water until the mixture is perfectly smooth This forms the creamy base so aim for a silky paste

Bloom Spices:

Heat ghee or oil in a large pan over medium heat Add cumin seeds and bay leaf Sauté until you smell a nutty aroma about 30 seconds The oil should sizzle but not smoke

Sauté Aromatics:

Add chopped onions Stir often and cook over medium heat for about 5 minutes until golden brown The deeper the color the deeper the flavor Stir in minced garlic and grated ginger Cook for 1 full minute letting the aromatics mellow but not brown

Add Tomatoes and Ground Spices:

Add chopped tomatoes to the pan Stir and cook until they soften and break down about 5 minutes Sprinkle in turmeric powder ground coriander chili powder cinnamon and cardamom Cook for 2 minutes to toast the spices releasing their oils and deepening the flavor

Create the Sauce:

Add the cashew:coconut paste to the pan Stir continuously and cook for 2 to 3 minutes until the mixture thickens and becomes glossy This is what gives korma its signature body

Enrich with Yogurt:

Stir in plain yogurt Mix thoroughly until completely blended This step makes the sauce tangy and luxurious

Add Vegetables and Simmer:

Add all prepped vegetables along with salt to taste Stir to coat everything with sauce Pour in water Cover and let simmer gently for 15 to 20 minutes until every vegetable is tender but still holds its shape Stir occasionally to prevent sticking

Finish and Season:

Stir in garam masala and lemon juice Simmer uncovered for another 2 minutes Tasting at this stage will let you decide if you want extra salt or acid

Garnish and Serve:

Sprinkle with plenty of chopped cilantro right before serving Serve hot with naan roti or aromatic basmati rice The fresh herbs make all the difference

Pin it

I think cauliflower really shines in this korma Its ability to absorb the spiced sauce leaves every bite a burst of flavor My grandmother always added a sprinkle of garam masala at the end—a trick that I now consider non:negotiable for the best finish

Storage Tips

Store leftover korma in an airtight container in the refrigerator It keeps well for three days When reheating do so gently over low heat Stir in a bit of water if the sauce is thick You can freeze korma for up to two months Defrost overnight in the fridge before reheating

Ingredient Substitutions

Try sweet potatoes instead of regular potatoes for extra sweetness Swap out green beans for broccoli or even bell peppers Use coconut yogurt for dairy free or vegan diets

Serving Suggestions

Serve this korma over fluffy basmati rice or with warm naan Perfect for dinner parties or everyday meals Pair with a simple cucumber raita and a fresh salad For entertaining garnish with toasted sliced almonds and extra cilantro

Cultural Context

Vegetable korma is a North Indian classic cherished for its mildness and creamy profile It often appears at festive occasions and family gatherings where comfort is key The use of nuts and coconut reflects South Indian influence borrowing creaminess from regional traditions Korma is traditionally about balancing gentle sweetness with aromatic spices making it accessible to all ages

Seasonal Adaptations

Use fresh asparagus or zucchini when in season In cooler months add root vegetables like parsnips or rutabaga Mix in wilted spinach or kale for extra greens Choose vegetables that are fresh and at their peak for best flavor Try heirloom carrots for an unexpectedly colorful twist Always taste and adjust flavors before serving

Success Stories

Vegetable korma is always a hit whenever I make it for potlucks or family dinners Guests are amazed that such a creamy sauce is possible without heavy cream Kids love the gentle spices and smooth texture My friend’s toddler requests it by name because it’s creamy curry rice to him

Freezer Meal Conversion

Let the korma cool completely then portion into freezer bags Lay flat to freeze for space saving Label with date for easy meal planning Reheat gently on the stovetop straight from frozen

Pin it

Serve immediately while hot for best flavor and texture. Leftovers taste even better the next day after flavors meld.

Recipe Q&A

→ Can I make this without nuts?

Yes, swap cashews for sunflower seeds or increase coconut to maintain creaminess while keeping it nut-free.

→ How do I keep it vegan?

Use coconut oil instead of ghee and coconut yogurt for a fully plant-based, dairy-free dish.

→ What vegetables work best?

Classic options are cauliflower, carrots, potatoes, beans, and peas, but you can add bell peppers or squash if preferred.

→ Which sides pair well?

Aromatic basmati rice, naan, or roti complement the curry's flavors and make a complete meal.

→ Can I adjust spice levels?

Reduce or increase chili powder to suit your desired heat; the dish balances gentle warmth with natural sweetness.

→ Is protein easily added?

Stir in paneer or tofu for a protein boost without altering the dish's creamy texture.