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Vegetable Korma Curry straight from the stove served in a cast iron pan

Vegetable Korma Curry

This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded with wholesome 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.
4.88 from 8 votes
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Course: Main Course, Side Dishes
Cuisine: Indian
Keyword: korma curry, veg korma, vegetable curry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 Portions
Calories: 183kcal
Author: Preeti Gupta


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


  • 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


  • 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.



  • 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


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