Veggie Korma {vegetarian, gluten free} -

Creamy Vegetarian Korma {Made in One Pot}

This one pot Veggie Korma Curry 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. You can add as little or as much spice as you like and customize to your taste. So good and a favourite around here! Who needs take out when there's this?
Course Main Course
Cuisine Indian
Keyword vegetarian korma, one pot, curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 319kcal
Author Dawn Coombs


  • 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
  • 3 cups cauliflower florets - about half a head
  • 1/2 bell pepper -sliced into strips (colour of your choice)
  • 1 cup heavy 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 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.  Done!
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!


Calories: 319kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 582mg | Potassium: 689mg | Fiber: 4g | Sugar: 6g | Vitamin A: 93.9% | Vitamin C: 76.1% | Calcium: 7.2% | Iron: 12.7%