Vegetarian Korma

Creamy, aromatic, and rich without being heavy — Vegetarian Korma is a comforting Indian curry filled with colorful vegetables, warm spices, and a luscious cashew-coconut sauce. It’s the perfect dish for when you want something both wholesome and a little indulgent.

Origin Vegetarian Korma

Korma is a Mughlai-style curry that has been adapted across regions of India. Traditionally made with meat and yogurt or cream, this vegetarian version uses a velvety cashew base and a hint of coconut milk for depth and richness without any dairy.

What I Love About This Recipe

It’s mild and gently spiced, so even those who shy away from heat can enjoy it. The blend of vegetables adds great texture, and the silky sauce feels restaurant-quality — but it’s easy enough to make on a weeknight.

Also Read : Super Meat Lovers Cheddar Biscuit Breakfast Sandwich

Vegetarian Korma

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp oil or ghee

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp garam masala

• ¼–½ tsp chili powder (optional)

• 1 large carrot, diced

• 1 potato, peeled and cubed

• 1 cup cauliflower florets

• 1 cup green beans, cut into 1-inch pieces

• ½ cup frozen peas

• 1 cup coconut milk

• ½ cup vegetable broth or water

• Salt, to taste

• ⅓ cup raw cashews (soaked 15 minutes in hot water)

• ¼ cup water

Directions

• Make the cashew paste: drain soaked cashews and blend with ¼ cup water until smooth. Set aside.
• Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and lightly golden, about 5–6 minutes.
• Stir in garlic and ginger; cook 1 minute.
• Add coriander, cumin, turmeric, garam masala, and chili powder. Cook 30 seconds to bloom the spices.
• Add carrot, potato, cauliflower, and green beans. Stir to coat in the spices.
• Pour in coconut milk and vegetable broth. Season with salt.
• Cover and simmer 12–15 minutes, until vegetables are almost tender.
• Stir in the cashew paste and frozen peas. Simmer another 3–5 minutes, until the sauce is creamy and vegetables are cooked through.
• Taste and adjust seasoning. Garnish with chopped cilantro if desired.

Notes

• For extra richness, add a splash of cream or more coconut milk at the end.
• Serve with steamed basmati rice, naan, or roti.
• Feel free to swap in other vegetables like bell peppers or zucchini.