The chills are here and I am craving a bowl of vegetable korma curry! It’s basically ghar ka khana in everything I am rustling up nowadays. All the flavors from my mom’s and grannies kitchen have a way of instantly making me feel warm, fuzzy and oh so content! And this vegetable korma curry is one from the family coffers that’s just brought instant joy from first bites to last licks off the plate. Here’s me sending out some pre- December love to you!
Vegetable korma curry is the silent ninja at the meal table. Really! I have always loved its ability to outshine the heavyweights at dinner with its crunchy veggies doused in thick glaze of creamy kurma sauce.
Okay so let me take you right into all the special titbits I need to tell you about this forever awesome, totally authentic vegetable korma curry that I have been recreating from my ma’s lessons. 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.
First up is the 6 ingredient korma paste that sets up that authentic base of the korma. Next boil all the vegetables before tossing it in with the korma sauce, tomatoes and garnish. To give it that 10/10 finish top it with dash of fresh cream and freshly chopped coriander and you are done! I keep this curry light with just a little cream, because it’s one of those weekday staples that packs in all the nutrition without weighing you down with the heaviness. But if you want to make this a vegan kurma, swap the cream for coconut milk. This is also gives it that delicious south Indian korma flavor that goes incredibly well with dosas and appams too.
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 kurma curry.
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.
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!
More Indian Comfort Food:
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
Ingredients
For the Paste:
- 1 cup Onions chopped
- 1 Green Chilli
- 1 1/2 inch Ginger
- 3 cloves Garlic
- 1/4 cup Cashew Nuts
- 1/2 cup Water
Vegetables:
- 1 cup Potato diced
- 1 cup Carrot diced
- 1/2 cup Green Peas fresh or frozen
- 1 cup Cauliflower Florets
- 1/2 cup French Beans cut into 1 1/2 inch pieces
- 2 1/2 cups Water
Other Ingredients:
- 2 tablespoon Ghee
- 2 tablespoon Curry Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- 2 teaspoon Kashmiri Chili Powder
- 1/2 teaspoon Cinnamon Powder
- 1/4 teaspoon Cardamom Powder
- 1 1/2 teaspoon Salt
- 1 cup Tomatoes chopped
- 3 tablespoon Fresh Cream
- Fresh Coriander for garnish
Instructions
- Boil the ingredients for the paste in 1/2 cup of water, cool and then make a paste
- Boil the potato in 2 1/2 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
Simply mind blowing!!!
Is a great recipe
Thank you
Hi Richa,
I tried this and turned out sooo yummy. Thanks for sharing. Next time, planning to add fresh cut pineapple and see how it tastes 😀 What is your thought on this should I try?
Thanks
Shreya.
So happy you liked the recipe Shreya! Thank you for leaving a comment.
I’m not a big fan of pineapple in curries but should taste nice
I tried the exact same recipe without any modifications, this was my first time making vegetable Korma, everyone loved it thoroughly. Served with garlic naan and Steamed Rice, both the combinations were extremely loved. Thank you Richa for your recipe.
So happy you liked the recipe Shipra! Thank you for leaving a comment
I made this Vegetable Korma along with the Naan recipe you’ve posted and it was so delicious and comforting. Can’t wait to try your Chicken Korma next! 🤤
Soooo happy you liked the recipe Anjana! Thank you for leaving a comment
I see you haven’t suggested any salt. Is there a reason
Sorry about that. I’ll fix that!
My husband and I fell in love with this Korma. It’s really easy to make and yummy.
Thank you so much Mounika! So glad you enjoyed this recipe
Tried it. Didn’t have curry powder but still loved it.
Awesome! What did you use instead of curry powder Brinda?
Delicious. I made a double recipe and spent quite a bit more time on the sauce, especially frying the paste. Taking it to a dinner party on the weekend, along with Saag Paneer. Thank you!
Yaaaay! So glad you liked it!
Question on the paste. When you state “make into paste” am I putting this in a bender or food processor to make smooth? Not sure otherwise how cashews would become paste. Can you clarify?
Yea thats right Jodi. Just blend this in a food processor till smooth.
What is curry powder?
It’s a blend of spices. Here’s what I use: https://amzn.to/34SBAzj
Good One. Thanks For sharing.
How long do you boil the onion mixture for???
The onion mixture is boiled for about 5-6 minutes.
I lived in India in India for 10 years, left Aug 2017.
This Vegetable Korma is up to the standard of some of the top restaurants I ate at while living there. Your method and ingredients are very typical of the Indian style of cooking.
I look forward to creating some of your other recipes
Thank you so much Vanessa! This recipe is a little bit of work but it’s so worth it for those flavours.
Thanks a ton .
Thanks for sharing this blog post about tastiest vegetable korma curry.