Large bowl of a korma curry recipe made with veggies and garnished with cilantro and chili.
5 from 4 votes

Vegetarian Korma {better than takeaway!}

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!
Course Main Course
Cuisine Indian
Keyword homemade curry recipe, one pot dinner, veggie korma
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 319kcal
Author Dawn - Girl Heart Food


  • 1 tbsp coconut oil - or vegetable oil
  • 1 onion -sliced
  • 3 cloves garlic -minced
  • 1 tbsp ginger -minced
  • 1 red thai chili pepper -minced (or to taste) or 1 jalapeno
  • 1/2 tsp chili flakes -optional
  • 1 cup baby potatoes -halved (or quarted depending on size)
  • 2 carrots -chopped in 1/4 inch chunks
  • 2 tbsp tomato paste
  • 1 tbsp curry powder
  • 1.5 cup vegetable stock -I used 'unsalted'
  • 3 cups cauliflower florets
  • 1/2 bell pepper -sliced into strips (colour of your choice)
  • 1 cup heavy cream -also known as 'whipping cream'
  • 1.25 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup cashews
  • 1 zucchini -sliced in 1/2 inch pieces & then slices quartered
  • Handful cilantro -garnish
  • 1 red pencil chili -garnish, sliced, 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 12-15 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. Finish with cilantro and additional chili (if desired). Enjoy!


To make cauliflower rice, simply place cauliflower florets in a food processor and blitz until it has a 'rice' consistency (i.e. broke down), place in a large microwave safe bowl with a tbsp. of coconut oil and salt to taste ( I use about 1/4 tsp), cover with plastic wrap and cook on high for about 8 minutes.  Carefully remove from microwave and uncover (be careful as there will be steam), add in 1/3 cup unsweetened shredded coconut (optional) and stir to combine.  Enjoy!
For recipe tips, see body of post above.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 319kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 582mg | Potassium: 689mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4695IU | Vitamin C: 62.8mg | Calcium: 72mg | Iron: 2.3mg
Nutrition Facts
Vegetarian Korma {better than takeaway!}
Amount Per Serving
Calories 319 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 54mg18%
Sodium 582mg25%
Potassium 689mg20%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 4695IU94%
Vitamin C 62.8mg76%
Calcium 72mg7%
Iron 2.3mg13%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.