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.
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 needed 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.
- Onions
- Ginger
- Garlic
- Tomatoes, pureed. You can use canned.
- Cayenne pepper or any red chili powder
- Turmeric
- Coriander Powder
- Cumin Powder
- Garam masala powder (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
- Poppy seeds
- Curry leaves
- Mustard seeds
- Coconut oil
How to make the best Vegetable Korma recipe:
- 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 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 tbsp of poppy seeds into a smooth paste in the blender.
- To start putting your korma sauce together, heat 1 tsp 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 tsp of cayenne or any red chile powder, 1 tbsp of coriander powder, 1 tsp cumin powder, ½ tsp 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 tsp oil. Add 1 tsp 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 the Vegetable Korma with:
- An Indian flatbread like a roti or a naan goes beautifully with a korma. So does poori or puri, a puffy Indian fried bread.
- 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.
**
**Looking for more veg curry recipes?
- Navratan Korma
- Vegetable Balti
- Easy Vegetable Curry
- Vegan Mango Curry
- Railway Mushroom Curry
- Tofu Makhani
***
VEGETABLE KORMA RECIPE
Vegetable Korma Recipe
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 tbsp poppy seeds
- 2 tsp vegetable oil
- 1 large onion (finely chopped)
- 1 tbsp 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 tsp cayenne pepper (use less if you prefer)
- ½ tsp turmeric
- 1 tbsp coriander powder
- 2 tsp cumin powder
- 1 cup green peas (I use frozen but fresh is fine)
- 1 large bell pepper, (cut into a ½-inch dice)
- 1 tsp cumin seeds
- 1 sprig of curry leaves
- 2 tsp garam masala powder (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 tsp of oil in a large saucepan or pot. Add 1 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 tsp of cayenne or any red chile powder, 1 tbsp of coriander powder, 2 tsp cumin powder, ½ tsp 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 tsp oil. Add 1 tsp 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.
Notes
- Stir in ½ cup vegan yogurt 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.
Nutrition
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.
Sara, that is so great to hear. :)❤
Halo, Poppy seeds black or white?
Always white for Indian cooking.
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!!
The recipe calls for 2 tsp of ground cumin and the instructions calls for 1 tsp ground cumin. Which should I follow? Thank you
Silly typo on my part--use 2 tsp. I've corrected!
Hi Vaishali,
Could you please tell me if there is an alternative for Poppy seeds ?
Thanks,
SHweta
Hi Shweta, Use a tablespoon of sesame seeds!
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.
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 🙁
Use a nut milk, like cashew. You can make it yourself.
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!
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.
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! 🙂
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
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. 🙂
Getting compliments from my family for this great dish..
Followed every step, and it has come out sooo well.
Very tasty 🙂 🙂
Sowmya, so glad you and your family liked it. Thanks for letting me know! 🙂
Pallavi, thanks, and this is fab with pooris. I do love Vahchef-- his recipes are almost always on the spot.
So tasty gravy.so rich too
Thanks, Veenashankar! A happy new year to you.