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Vegetable Korma
5 from 8 votes

Vegetable Korma

This vegan-friendly Vegetable Korma is an easy homemade curry that uses easy-to-find ingredients and a simple step-by-step recipe.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 people
Calories: 453 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Ginger + Cashew Paste:
  • 10 cashews
  • ½ cup coconut shredded
  • 3 garlic cloves
  • ¾ inch fresh ginger grated
  • ½ cup water for grinding
Vegetable Korma:
  • 1 tablespoon olive oil Optionally, substitute coconut oil or ghee
  • 1 onion medium, diced
  • 2 teaspoons garam masala
  • ½ teaspoon salt sea salt
  • ½ teaspoon red chili flakes or more depending on desired spice level
  • 15 ounce tomato canned fire roasted or 2 diced fresh tomatoes
  • 3 cups broccoli
  • 3 cups bell pepper
  • 3 cups green beans
  • 3 cups cauliflower fresh or frozen mixture
  • ¼ teaspoon Turmeric
  • 13 ounce coconut milk not light, or 1 ½ cups whole milk
  • basmati rice
  • jasmine rice
  • Naan
  • yogurt Use cauliflower rice for low carb option, plain yogurt optional, for serving

Instructions

Ginger + Cashew Paste:
    Cup of Yum
  1. Put all ingredients for the garlic paste, including water, in a food processor.  Blend until creamy.
Vegetable Korma:
  1. Heat oil over medium heat in a large pan or wok until oil begins to shimmer. Add diced onions, garam masala, salt and red pepper flakes.  Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
  2. Lower the heat to medium.  Add the tomatoes, and simmer about 5 minutes. Add veggies and cover the pan to allow them to cook through (about 15 minutes, depending on the vegetables used).
  3. Add the ginger and cashew paste to the pan with onions, tomatoes etc. Add turmeric, milk, and cream. 
  4. Taste the curry. If it's bland, add extra salt. If it's too spicy for you, add more cream. If it isn't hot enough, add more chili flakes.
  5. Serve while still warm with a dollop of yogurt if desired.  Optionally serve with rice or naan.
  6. Leftovers:Store in the fridge and use within 3-4 days.

Notes

  • Troubleshooting:
  • For THICKER korma:  Add ½ cup coconut cream OR ½ cup whipping cream
  • My korma is brown not red:  Not all garam masala mixtures are the same, and the color of the spice will change the color of the dish.  If your spice mixture is dark brown, it likely includes a lot of cinnamon.  Swap half the garam masala with smoked paprika.
  • For THICKER korma:  Add ½ cup coconut cream OR ½ cup whipping cream

Nutrition Information

Calories 453kcal (23%) Carbohydrates 39g (13%) Protein 9g (18%) Fat 32g (49%) Saturated Fat 24g (120%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Sodium 568mg (24%) Potassium 657mg (14%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 7432IU (149%) Vitamin C 22mg (24%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 453

% Daily Value*

Calories 453kcal 23%
Carbohydrates 39g 13%
Protein 9g 18%
Fat 32g 49%
Saturated Fat 24g 120%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 568mg 24%
Potassium 657mg 14%
Fiber 10g 40%
Sugar 12g 24%
Vitamin A 7432IU 149%
Vitamin C 22mg 24%
Calcium 96mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.