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
- 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.
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.
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.
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.
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
For the Paste:
- 1 cup Onions chopped
- 1 Green Chilli
- 1 ½ inch Ginger
- 3 cloves Garlic
- ¼ cup Cashew Nuts
- ½ cup Water
- 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
- 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
- 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.
- 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