A creamy, delectable Indian vegetable korma with carrots, green peas, bell peppers, green beans and potatoes in a creamy coconut sauce.
Creamy and fragrant, a Vegetable Korma is the stuff memorable meals are made of. This mixed vegetable curry is deceptively decadent and secretly healthy with a flavorful and silky sauce of coconut, ginger, garlic, cumin and turmeric. Everyone can enjoy it because it's vegan, soy-free, gluten-free and nut-free. Try it for dinner today with a naan, roti or basmati rice on the side!
We all have a favorite food that can transform any old ordinary day into one that's quite special. For me, it's this vegetable korma, a creamy, silky mixed veg curry that's as delicious and it's nutritious.
If you like Indian food, you've no doubt heard of a korma or a kurma. The words are sometimes used interchangeably, but a korma is a north Indian curry often made with meats like chicken or with vegetables, whereas a kurma is a south Indian curry usually made with veggies. There are some commonalities -- both are spicy, and both are creamy. But whereas in the north the base of the sauce would be creamy with yogurt or cream, in the south, it's creamy with coconut.
There is also a more complex and festive version of this recipe, Navratan Korma, made in the north with veggies and nuts and dry fruits.
If you aren't confused already, I am going to confuse a little more because my korma uses coconut (I wanted to keep it nut-free), so it's probably more of a kurma, but it also uses some spices that are common to both versions.
I first posted this korma recipe for you in 2013, and since then I've made a few small tweaks to make it simpler and quicker. I've also updated the post with new pictures and clarified the steps below.
So let's dive in and learn how to make an exquisite vegetable korma at home. It's a curry you'll be making again and again.
Ingredients for Vegetable Korma
- Vegetables. Lots of 'em. I used about eight cups of chopped veggies, including carrots, potatoes, bell peppers, green peas and green beans. You can change this up. Sweet potatoes are great here, so are zucchinis and mushrooms and cauliflower florets.
- Onions: To create an aromatic base for the korma sauce and also to thicken it.
- Ginger: For more aromatic flavor.
- Garlic: Again, for the aroma, flavor and because it's garlic and no curry would taste the same without it. 😉
- Tomatoes, pureed. You can use canned. Tomatoes, along with the onions, thicken the sauce, and they contribute sweet, tangy notes to the dish, as well as color.
- Cayenne pepper or any red chili powder. Always use pepper to your taste, more or less as you prefer. I usually include a very moderate amount because that's how we eat, but if you're used to spicier food you can always add more heat.
- Turmeric: For color and healthfulness.
- Coriander Powder: Coriander adds lemony freshness.
- Cumin Powder: For earthy, warm tones to the dish.
- Garam masala (this is actually optional. I sometimes make the curry without it and it tastes wonderful. The garam masala adds more spice and depth and a slightly different flavor, so try it both ways)
- Coconut milk: Coconut milk ties all of the ingredients together and creates that amazing, silky mouth feel.
- Poppy seeds: For more creaminess in the curry, and nutty flavor.
- Curry leaves: Curry leaves are intensely aromatic and quite indispensable in south Indian cooking. They are magical in any dish but especially in korma.
- Mustard seeds: Mustard seeds disperse through the oil, infusing it with their flavor and, in turn, flavoring the curry.
- Coconut oil: Coconut oil is perfect in korma, with the south Indian flavors and the coconut milk, so use it if possible. Another vegetable oil would work too.
How to make the best Vegetable Korma
- Start out by prepping your veggies and cooking them. I cut the potatoes and bell peppers into pieces about ½-inch square, the carrots into rounds or half-moons, and the green beans into ½-inch pieces. You will need to cook the potatoes, carrots and green beans first because these will take longer to cook and get tender than the bell peppers and peas. I do this in the microwave, but if you don't want to use a microwave, you can certainly cook them with some water on the stove top or in a pressure cooker.
- Next you will blend 1 cup of coconut milk and the 1 tablespoon of poppy seeds into a smooth paste in the blender.
- To start putting your korma sauce together, heat 1 teaspoon of oil in a large saucepan or pot. Add 1 chopped onion and saute until it starts to turn translucent. Add crushed garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to saute another 30 seconds.
- Add 1 cup of tomato puree with ½ teaspoon of cayenne or any red chile powder, 1 tablespoon of coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric, and the garam masala powder, if using. Stir well, cover, and let the tomatoes and onions cook about 10 minutes.
- Add the chopped bell peppers, green peas, and the cooked veggies. If the curry is too thick, add some water to thin it out to your liking. A korma is not too watery. You should have a couple of inches of sauce or gravy, but not enough to cover the veggies.
- Mix well and let the curry come to a boil. Turn down the heat, cover, and let it cook another five minutes.
- Stir in the blended coconut-poppy-seed paste and season with salt. Heat through but turn off the stove before the coconut milk boils.
- In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 teaspoon oil. Add 1 teaspoon cumin seeds and when they sputter, add the curry leaves and stir-fry for a minute longer.
- Turn off the heat and pour the tempering over the korma.
- You can optionally garnish your korma with cilantro or mint leaves, and/or stir in ¼ cup of vegan yogurt (like my vegan cultured cashew yogurt) for more complexity.
What to serve with Vegetable Korma
- An Indian flatbread like a roti or a vegan naan goes beautifully with a korma. So does poori or puri, a puffy Indian fried bread.
- White or brown basmati rice is great with korma too. You can either just serve the rice with korma, or serve with a simpe dal on the side, like this Dal Tadka.
Storage tips
- Store any leftovers of this vegetable korma curry in the refrigerator for up to three days. The korma tastes great the next day so this is also a good recipe to make a day or two ahead.
- For longer storage freeze the korma in an airtight container for up to three months.
More veg curry recipes
- Navratan Korma
- Vegetable Balti
- Easy Vegetable Curry
- Vegan Mango Curry
- Railway Mushroom Curry
- Tofu Makhani
Now for the vegetable korma recipe!
Vegetable Korma Recipe
Creamy and fragrant, a Vegetable Korma is the stuff memorable meals are made of. This mixed vegetable curry is deceptively decadent and secretly healthy, packed as it is with veggies like carrots, peas, potatoes, tomatoes and bell peppers, all in a silky sauce of coconut, ginger, garlic, cumin and turmeric. A vegan, soy-free, gluten-free and nut-free recipe.
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Servings: 8 servings
Calories: 124kcal
Ingredients
- 2 medium carrots (cut into ¼-inch rounds or semi-circles, or dice)
- 1 cup green beans (cut into ½-inch pieces)
- 2 yellow or red potatoes, (cut into ½-inch dice)
- 1 cup coconut milk
- 1 tablespoon poppy seeds
- 2 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 1 large onion (finely chopped)
- 1 tablespoon ginger (crushed into a paste or grated)
- 4 large cloves garlic (crushed into a paste or minced)
- 2 medium tomatoes (pureed. Or use 1 cup canned pureed tomato)
- 1 teaspoon cayenne (use less if you prefer)
- ½ teaspoon turmeric
- 1 tablespoon coriander powder
- 2 teaspoon cumin powder
- 1 cup green peas (I use frozen but fresh is fine)
- 1 large bell pepper (cut into a ½-inch dice)
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 teaspoon garam masala (optional)
- Salt to taste
Instructions
- Place the beans, carrots and potatoes in a microwave-safe bowl, add ¼ cup water, and microwave on high for seven minutes or until the potatoes are cooked but not mushy.
- Place the coconut milk and poppy seeds in a blender and blend until you have a smooth paste. Add a little bit of water if needed.
- Heat 1 teaspoon of oil in a large saucepan or pot over medium heat. Add the mustard seeds and when they pop, add one chopped onion and saute until it starts to turn translucent. Add crushed or minced garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to saute another 30 seconds.
- Add 1 cup of tomato puree with ½ teaspoon of cayenne or any red chile powder, 1 tablespoon of coriander powder, 2 teaspoon cumin powder, ½ teaspoon turmeric, and the garam masala powder, if using. Stir well, cover, and let the tomatoes and onions cook about 10 minutes.
- Add the chopped bell peppers, green peas, and the cooked veggies. If the curry is too thick, add some water to thin it out to your liking. A korma is not too watery. You should have some sauce, but not enough to cover the veggies.
- Mix well and let the curry come to a boil. Turn down the heat, cover, and let it cook another five minutes.
- Stir in the blended coconut-poppy-seed paste and the garam masala, if using, and season with salt. Heat through but turn off the stove before the coconut milk boils.
- In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 teaspoon oil. Add 1 teaspoon cumin seeds and when they turn a couple of shades darker, add the curry leaves and stir-fry for a minute longer.
- Turn off the heat and pour the tempering over the korma. Serve.
Recipe notes
- You can add other veggies to this korma. Zucchini, mushrooms, sweet potatoes, any winter squash and baby corn are all great choices.
- Stir in ½ cup vegan yogurt into the korma at the end of cooking for a slight tang and more complexity to your korma sauce.
- Garnish with coriander or fresh green mint leaves or even chopped scallions for even more freshness.
- Serve the vegetable korma with roti or naan or with basmati rice.
- Store any leftovers of this vegetable korma curry in the refrigerator for up to three days. The korma tastes great the next day so this is also a good recipe to make a day or two ahead.
- For longer storage freeze the korma in an airtight container for up to three months.
Nutrition
Calories: 124kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3780IU | Vitamin C: 42.7mg | Calcium: 56mg | Iron: 2.3mg
Tried this recipe?Please leave a comment and recipe rating below!
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Diane M
This Veggie Korma was wonderful, so full of flavor, rich and creamy!! My family loved it too. I added half a cup of cashew cream and added sautéed tofu as well. This will be a favorite recipe in the future!!
Vaishali
Awesome!
Maureen
I ended up stirring the tempering in and we even ate the curry leaves. My dish didn't look anything like your picture, it was thick and brown-coloured (perhaps because I added the garam masala) and it didn't have the lovely yellow sauce BUT it was absolutely delicious - probably the tastiest meal I have ever cooked.
Vaishali
Hi Maureen, so happy to hear you enjoyed the recipe! The color depends a lot on the ingredients used, so if you used a different brand of turmeric, cayenne or garam masala it could make a difference.
Maureen
Do you stir the tempering through the korma or just leave it on top as a decoration?
Vaishali
You should stir it in before serving! 🙂
Isabella
Can you use black poppy seeds instead of white poppy seeds?
Vaishali
Yes that’s fine!
Sara
This was so delicious, I'm going to bed dreaming about the leftovers I'm having for lunch tomorrow. I made your naan recipe to eat along with it and-oh my goodness, absolute heaven.
Vaishali
Sara, that is so great to hear. :)❤
Ivo
Halo, Poppy seeds black or white?
Vaishali
Always white for Indian cooking.
Ravi Dasika
Just made it and it turned out fantastic! Thank you for the recipe, here are some minor modifications I have made due to non availability of all ingredients:
1. I used grated coconut and blended it with little water instead of coconut milk.
2. I sautéed tomatoes in less than a spoon of oil before making it a purée. This reduced the cooking time as all other ingredients are cooked.
3. With chopped ginger and garlic, I added finely chopped mint leaves 2-3 and 2 small green chillies. It added a lot of aroma and a kick to the dish.
Thank you again!!
Sam
The recipe calls for 2 tsp of ground cumin and the instructions calls for 1 tsp ground cumin. Which should I follow? Thank you
Vaishali
Silly typo on my part--use 2 tsp. I've corrected!
Shweta
Hi Vaishali,
Could you please tell me if there is an alternative for Poppy seeds ?
Thanks,
SHweta
Vaishali
Hi Shweta, Use a tablespoon of sesame seeds!
Ruth Eisenbud
I am sitting here eating black-eyed pea curry, potato paratha, with deliciously spiced moong dal prepared by my Indian friend. I was so happy when I finally saw you post an Indian recipe... The genius of Indian food never ceases to amaze me. I am so tired of going to Whole Foods & seeing all the Frankenstein foods meant to replicate meat... There seems to be some confusion by those who tell us to eat healthy foods with a minimum of strange sounding ingredients as they offer impossible meat which does not contain one single natural ingredient, other than the cells taken from a cow.
I never cease to be amazed at the wonders of Indian cuisine... I can recognize all the ingredients, which have been used for thousands of years t deliver the on truly vegetarian tradition, that is part of the culture.
I am tired of buddha bowls, fake steak, meat dishes that just do not taste right when made with tofu or fake sausages. As far as I am concerned I could eat Indian food every day and feel nourished and my tastebuds satisfied.
No wonder that there are so few vegans/vegetarians in judeo.christian nations.... the food is just unappealing. In my neighborhood I can go to a restaurant that server grain bowls seasoned enough probiotics that they taste like regurgitate, another that serves fake pastrami sandwiches, and a third that sells impossible meat balls... At the last restaurant mentioned there was a small flyer that said if you ate there you would save the planet... because despite the impossible meat burgers & dairy products, they claim to be plant based. I penciled in 'and the life of an animal". The hostess was very upset - she said "we do not talk about compassion here, that would offend our customers"...
A culture the is afraid to talk about compassion is not one where animal rights will progress... It is a culture based on the judeo.christian ethic of dominion, glorifies & blesses slaughter. It is the biggest threat to animals, humans & the earth, for once unleashed slaughter rarely subsides.
I am so grateful to the sages of India, who understand that slaughter can never me made holy.
I think I will have another paratha... the spices just sing through... they are not heavy handed but full of flavor with a little bit of heat...
I do not expect you to post this, but felt very strongly about the trend in the west towards a tasteless, synthetic vegan tradition, based on the ideal that if it tastes like meat it is good.
Anna
This looks really good!
Is there a way I could replace the coconut milk with something else though? It's hard to get it where I live 🙁
Vaishali
Use a nut milk, like cashew. You can make it yourself.
Ellen
Thank you so much for this recipe! It came out wonderfully! It is the first time I have successfully managed to make an Indian dish. I could never get it right before. This recipe was easy to follow and tasted authentic. Can't wait to try more of your recipes!
Catherine Hess
Your kurma looks pretty darn good, too. If I had time to stop and buy potatoes on the way home tonight, this would be what's for dinner.
Thanks for sharing your recipes and photos.
Vaishali
Thanks, Catherine, and so nice to see you here! You can always skip the potatoes and use another vegetable-- this korma is very versatile. Hope you will try it sometime! 🙂
Sunitha Kasiraman
This recipe is so easy and quick and healthy. The kurma came out really good and my kids loved it too! I am really enjoying trying out your recipes!
Btw, your photos are great and I love to hear about all your cute little furry friends!
Sunitha
Vaishali
Sunitha, so glad you liked it -- thank you for letting me know! 🙂 And I will be sure to pass on your compliment on the photos to Desi.
The furry friends send you a big wag of the tail. 🙂
Sowmya
Getting compliments from my family for this great dish..
Followed every step, and it has come out sooo well.
Very tasty 🙂 🙂
Vaishali
Sowmya, so glad you and your family liked it. Thanks for letting me know! 🙂
Vaishali
Pallavi, thanks, and this is fab with pooris. I do love Vahchef-- his recipes are almost always on the spot.
veenashankar
So tasty gravy.so rich too
Vaishali
Thanks, Veenashankar! A happy new year to you.