This vegetable korma recipe is absolutely loaded with veggies like zucchini, bell pepper, cauliflower, carrot and onion. Everything is cooked in a flavourful curry cream sauce and there are cashews for extra flavour and texture. Forget takeaway and make this deliciousness at home!
Hi friends! What’s up? So, we had quite the wind storm around here this past weekend. It was super windy with power outages.
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.
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 today; it’s an easy veggie korma recipe!
What Is Korma?
Korma is a popular curry 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 broth.
What Makes This Vegetable 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, meaning lots of veggies. I started making my own and it’s delicious! Plus, you know that homemade is always best.
So, what makes homemade veggie korma so great?
- It’s made in one pot.
- There’s loads of colourful veggies.
- It’s easily customizable! For instance, add more of a particular vegetable and less of another (if that’s what you like) and you can make it as spicy as you prefer.
- No need to go out for dinner! Stay home in your cozy clothes and make this!
- It tastes amazing!
I could seriously eat this veggie korma every week. I’ve made so many times and it’s always a favourite.
Ingredients Needed
- Coconut oil
- A bunch of veggies, such as onion, bell pepper, carrot, potato, zucchini and cauliflower
- Aromatics like onion, garlic and ginger (as well as seasonings)
- Curry powder
- Cream or coconut milk
- Cashews
- Broth
Can I Make This Dairy Free?
Yes, absolutely! Just use full-fat coconut milk instead of heavy 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, here are some things you can do:
- Add in some plain Greek or full fat yogurt.
- Use a cornstarch slurry (stir together equal parts cornstarch and cold water) and pour into the curry during the last couple of minutes of cook time. Start with about ½ tablespoon of cornstarch and ½ tablespoon of water (as a little goes a long way). You can always add more after, if you like.
- 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, veggie broth or even a splash of water.
Tips for Making This Recipe
- 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.
- If you enjoy more of one veggie than another, that’s perfectly fine! Just add more of what you like and reduce another veggie by the same amount.
- 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).
What To Serve With Korma
- Rice or quinoa
- Cauliflower mash
- Naan
- Lemon
More Recipes You May Enjoy
If you make this easy vegetable korma recipe, be sure to leave a comment below!
This recipe was originally published March 13, 2017 but has been updated.
Vegetable Korma
Ingredients
- 1 tablespoon coconut oil, or vegetable oil
- 1 yellow onion, peeled and sliced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 red Thai chili pepper, minced (or to taste)
- ½ teaspoon crushed red pepper flakes, optional
- 1 cup baby potatoes, halved or quartered (depending on size)
- 2 carrots, peeled and chopped into ¼-inch chunks
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1.5 cups low sodium vegetable broth
- 3 cups cauliflower florets
- ½ bell pepper, sliced into strips (colour of your choice)
- 1 cup heavy cream (whipping cream)
- 1.25 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¾ cup unsalted roasted cashews
- 1 zucchini, sliced into ½-inch rounds and then rounds cut in half
- Chopped fresh cilantro, garnish to taste (optional)
- Sliced fresh chili pepper, garnish to taste (optional)
Instructions
- Heat coconut oil in an enameled cast-iron Dutch oven over medium-low heat.
- Add onion and cook, stirring often, until softened, about 5 minutes.
- To onion, add garlic, ginger, chili pepper, crushed red pepper flakes (if using), potatoes and carrots. Cook for 2 minutes, stirring every so often.
- Push onion mixture to one side of the pot and add tomato paste and cook for 1 minute. Stir to combine everything.
- Add curry powder and vegetable broth and cook an additional 12 to 15 minutes (uncovered) until potatoes and carrots are tender and broth is roughly reduced by half.
- Add cauliflower, bell peppers, heavy cream, salt, black pepper and cashews. Stir. Cover and simmer on a medium-low heat for 10 minutes.
- Stir in zucchini and cook for 5 minutes more.
- Garnish with cilantro and additional chili pepper (if desired). Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Holly Shields
I am trying to add more vegetarian dishes to my meal rotation for my husband and myself, and this was perfect! So tasty! I am dairy-free, so subbed full-fat coconut milk for the heavy cream, and it tasted amazing! Thank you!
Dawn | Girl Heart Food
Thank you very much, Holly!! I’m so glad you enjoyed the recipe!!
Julia
I love anything Indian or Indian inspired. But I’m always lazy with finding new ways to make vegetable dishes. I love the looks and sound of this Korma dish. I bet it was delicious!
Dawn - Girl Heart Food
It sure was! Thank you Julia 🙂
Denise@Urb'n'Spice
I think it is always great to have a selection of vegetarian recipes in everyone’s repertoire, and I can see your recipe for Vegetarian Korma being on the top of that list pretty quick, Dawn. It looks delicious with all of those vegetables. Thanks so much for the inspiration.
Dawn - Girl Heart Food
I think so too! Thank you very much, Denise! Happy you like it 🙂
Elaine
You’ll be surprised to hear that before I found your recipe, I had had Korma once. And. . . it was a sauce from a jar. I was not impressed. Your recipe is SO much tastier and healthier! Thanks.
Dawn - Girl Heart Food
Give this recipe a try and you won’t go back to a jar 😉 Thanks so much, Elaine!
Leanne
I remember that wind storm! We were out of the province, but friends and family were giving us the play by play on the wind and the power outages. I was surprised we didn’t come home to damage on our property. As for this veggie korma, it looks great. I’ve never had korma before (I know, living under a rock!), but this recipe seems like a good place to start!
Dawn - Girl Heart Food
I know…it was crazy!! Thank you Leanne! Hope you love it 🙂
Colleen Milne
Wow, this looks fantastic. I love Indian food and veggies, and that sauce! I agree, I could do a face plant in this too!
Natalie Browne
All the veggies, the cashews and the warm curry, what’s not to love. This looks soooo good. Definitely the best way to warm up in the midst of a storm.
Girl Heart Food
Thanks so much, Natalie 🙂 Happy weekend!
Girl Heart Food
Thanks so much, Natalie!
Amanda (Peppers & Pennies)
Dawn, these photos are gorgeous and I want me some veggie korma STAT! I’ll gladly eat indian food any time of the year. This seems like a perfect rainy day dish for the throws of summer. Because why not!?!? 😉
Girl Heart Food
Gee, thanks so much, Amanda!! I love Indian food too and could pretty much eat on the regular 🙂 Have an awesome weekend!
Diane Galambos
A great combo of veggies – and I especially like cauliflower! Of late, have been reacting to tomatoes, so am pleased there is only a bit of tomato paste – yay! Temps in southern Ontario are below seasonal – will warm up my tummy with veggie korma!
Girl Heart Food
I love cauliflower a lot too – one of my favourite veggies! We are still not having warms temps here in NL – fingers crossed for soon 🙂 Thanks so much, Diane!
Gabrielle @ eyecandypopper
Oh my! This is right up my alley! I love Indian food, and I love my veggies! What a beautiful dish.
Girl Heart Food
Thank you so much, Gabrielle 🙂 !! It’s a favourite in our home!
Cindy
Wow! She (yes, i named your food) is a beauty. Love the veggi combination. I need to get my curry game on over here in LA. It is funny because we are nestled by Little Tokyo, Korea Town, Little Armenia, and Thai Town, but geeze I still am so gun-shy with curry. This is encouragement. I want to try it!
Girl Heart Food
Hahaha! I sometimes name food too, lol. Hope you give this one a try; it’s a favourite around here 🙂 Thanks so much Cindy!
Milena | craftbeering.com
Totally awesome & pinned! This post reminded me of living in Estes Park (aka Rocky Mountain Wind Central) a few years ago. The only decent restaurant in town (besides the Stanley’s, where Chris worked:) was a Nepali place. We used to get korma take out from there and enjoy it while guessing if the wind will topple a pine tree and smash it against our house. So happy to not live there any more! And your comment about the veggie to sauce ratio is right on! Cheers!
Kate @ Framed Cooks
We were RIGHT in the middle of the blizzard this past week – there is nothing like a snow day to make you want to fire up the kitchen! This veggie gorgeousness is definitely getting pinned and made. Stay warm my friend!
Girl Heart Food
I totally agree….no better time to cook than when it’s snowing outside….speaking of which, we have snow today – the first day of Spring. Ugh! Thanks so much for the kind words and Pin, my friend!
Miriam - londonkitchendiaries.com
What bad timing for a storm with the Canadian men’s curling championship on. Can’t wait for spring either but we have been treated rather well weather wise here in London and I very much hope that it continues that way. Love Korma and your vegetarian version looks and sounds delicious, such a nice way to get more veggies on the table 🙂 Have a great weekend!
Girl Heart Food
I know! It was unfortunate, but it definitely made for an experience! Thanks Miriam! I love making (and eating) this dish and it is a great way to use up veggies in the fridge. Have a great weekend too 🙂