This one pot Vegetarian Korma is absolutely loaded with veggies like zucchini, bell pepper, cauliflower, carrot and onion. Everything is cooked in a flavourful curry based cream sauce dotted with cashews for extra flavour and texture. Forget takeaway and make this deliciousness at home!
This easy veggie korma recipe was originally posted in March 2017 and has been updated with more recipe details.
Hi friends! What’s up? So, we had quite the wind storm around here this past weekend. There were sustained winds of over 100km for about three hours and even reports of winds at 180km!! There were power outages and everything.
It was unfortunate, too, because our city was hosting the Canadian men’s curling championship so I’m sure there were lots of visitors to our province; they had the pleasure of experiencing the lovely weather we were having #sarcastic.
On a positive note, I guess it makes for quite the little story, right? So, mother nature, where’s spring? I’m done with all this awful weather. What was it like in your neck of the woods?
Anyways, onwards and upwards. Let’s talk food. My favourite topic! And I have a super flavourful one for you guys today – an easy veggie korma recipe!
What is Korma?
Korma is a popular curry based dish originating from India. There’s usually vegetables (and sometimes (but not always) a protein, like chicken), along with a spiced sauce made with yogurt, cream and/or stock.
What Makes this Vegetarian Korma So Delicious?
There’s a local Indian restaurant around here that has a vegetable curry with veggies, similar to this recipe. When we have ordered the dish in the past, while it’s always tasty, sometimes the sauce to veggie ratio is off, ya know?
While I do love that sauce (because it’s super creamy), I also want substance, i.e. lots of veggies. I started making my own and it’s always delish! Plus, you know that homemade is always best.
So, what makes homemade vegetarian korma so great?
- It’s made in one pot
- It’s naturally gluten free
- There’s loads of colourful veggies
- It’s easily customizable! For instance – add more of a particular veg and less of another (if that’s what you like) and you can make it as spicy as you prefer.
- Such a great way to incorporate more veggies in your diet.
- It tastes amazing!
Sold yet 😉 ? I could seriously eat this veggie korma every week. I’ve made so many times and it’s always a favourite. There’s absolutely no meat in here and, honestly, you are not gonna miss it one peck.
- A bunch of veggies, like bell pepper, carrot, potato, zucchini and cauliflower (use what you have on hand)
- Aromatics like onion, garlic and ginger (as well as seasonings)
- Curry powder or paste
- Cream or coconut milk
Can I Make this Vegan?
Yes! Absolutely! Just sub coconut milk for cream.
How to Thicken Curry Sauce
Curries shouldn’t be too thick, nor too thin. You want a little lusciousness, especially for coating all those beautiful vegetables and soaking up rice or dipping naan.
If you want your vegetable korma to be even thicker, you can easily do that by:
- Adding some Greek or full fat yogurt (omit this if you want a vegan korma recipe).
- Use a cornstarch slurry (stir together equal parts cornstarch to cold water) and pour into curry during the last few minutes of cook time. Start with about ½ tablespoon of cornstarch and ½ tablespoon of water….a little goes a long way.
- Reduce the sauce some more. Don’t reduce too much or you may make your veggies too soft (unless you really enjoy that).
How to Thin Curry Sauce
Conversely, if your veg curry is too thick (or you want more of that rich korma sauce), simply add a little more cream (coconut milk, if you are making a vegan korma recipe), veggie stock or even a splash of water.
More Recipe Tips
Prep in advance! Everything happens relatively fast when you are cooking it so I would suggest having all your veggies cut and ready to go so that everything moves along swiftly….meaning you get to have this in yo belly faster!
Don’t have all the veggies on hand? No worries! Just use what you’ve got! If you have a little more bell pepper, just add a little more to replace what you don’t have.
Like things more spicy? Add a little more chili. And if you like less, add less or omit altogether!
Once all of this was cooked, I garnished with a bunch of cilantro, but if you aren’t a fan, feel free to leave out or use parsley if you want that extra colour or even some chopped green onion. Use whatever makes those taste buds happy!
- Rice or quinoa
- Cauliflower mash (see recipe notes below)
- Easy Indian Creamed Spinach from my friend Karrie from Tasty Ever After
More Easy Homemade Takeaway Meals you May Enjoy
Once you’ve made this recipe, I’m sure you’ll make again and again. So much better than takeout and you get to eat at home in your comfy clothes…and who doesn’t love that?
Hope you love this vegetarian korma recipe as much as we do!
If you make this easy vegetarian korma recipe, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Vegetarian Korma (better than takeaway!)
- 1 tablespoon coconut oil (or vegetable oil)
- 1 yellow onion , peeled and sliced
- 3 cloves garlic , minced
- 1 tablespoon ginger , minced
- 1 red thai chili pepper , minced (or to taste)
- ½ teaspoon chili flakes (optional)
- 1 cup baby potatoes , halved (or quartered depending on size)
- 2 carrots , peeled and chopped in ¼ inch chunks
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1.5 cups unsalted vegetable stock/broth
- 3 cups cauliflower florets
- ½ bell pepper , sliced into strips (colour of your choice)
- 1 cup heavy cream (also known as 'whipping cream', 35% milk fat)
- 1.25 teaspoons salt
- ½ teaspoon black pepper
- ¾ cup cashews
- 1 zucchini , sliced in ½ inch pieces & then slices quartered
- Cilantro , chopped (garnish to taste)
- 1 Red pencil chili , sliced (garnish, optional)
- In a large pot (dutch oven), heat oil on medium low. Add onion and cook for about 5 minutes.
- To onion, add garlic, ginger, chili, potatoes and carrots. Cook 2 minutes.
- Push onion mixture to one side of pot and add tomato paste and cook about 1 minute. Stir to combine everything.
- Add curry powder and stock and cook an additional 12 to 15 minutes (uncovered) until potatoes and carrots are tender and stock roughly reduced by half.
- Add cauliflower, bell peppers, cream, salt, black pepper and cashews. Cover, simmer on low-ish for 10 minutes.
- Add zucchini and cook 5 minutes more.
- Garnish with cilantro and additional chili (if desired). Enjoy!