This delicious and aromatic vegetable korma is an Indian curry made with mixed vegetables, including carrots, green peas, bell peppers, green beans and potatoes. The mild and creamy coconut sauce is spiced with cumin, coriander and curry leaves.
If you love coconut-based Indian curries like this creamy vegetable curry, this vegetable korma recipe is for you!
Table of Contents
What is vegetable korma?
A korma (or kurma) is a creamy Indian curry with mixed vegetables in a mildly spiced sauce. In north Indian cuisine, the korma sauce is made with yoghurt and nuts. In south India, where it is called a "kurma," the sauce is made with coconut milk.
A more festive version of this recipe from north India, called Navratan Korma, has a pristine white sauce with dry fruits added to it.
Ingredients
- Vegetables. You will need onions, tomatoes, and eight cups of chopped veggies, including carrots, potatoes, bell peppers, green peas and green beans. You can switch out the recipes with any you have on hand. Sweet potatoes are great here and so are zucchinis, mushrooms and cauliflower florets.
- Herbs: garlic, ginger and curry leaves.
- Spices: cayenne pepper or any red chilli powder, turmeric, ground coriander, ground cumin, poppy seeds, mustard seeds and garam masala (optional).
- Coconut milk: Coconut milk ties all of the ingredients together and creates that amazing, silky mouth feel.
- Coconut oil: Coconut oil works nicely with the south Indian flavors of vegetable korma. You can use another neutral oil.
Expert tips
- Cook some of the vegetables first. The potatoes, carrots and green beans take longer to cook than the bell peppers, so cook them first by placing them in a saucepan with ½ cup water. Bring to a boil, lower the heat, and simmer until the veggies are almost tender. You can also do this in the microwave. Reserve the cooking water for thinning out the sauce later.
- Cook the tomatoes and onions well. Make sure the onions and tomatoes cook together until the sauce is darker. This will ensure a strong flavor base for the veg korma.
- Make the korma gravy creamy and thick but saucy. The vegetable korma sauce should be thick and creamy enough to scoop up with a roti or naan, but it should also be saucy enough to mix with rice. If the curry is too thick, add some water or the reserved stock from cooking the veggies to thin it out.
- Don't let the coconut milk boil. Doing so could cause it to separate. After you add the coconut milk to the pot, warm it through but turn off the heat because it comes to a boil.
- Add the tempering for more flavor! The final tempering or tadka, with cumin seeds and curry leaves in oil, adds a delicious finish. Be watchful and don't stir-fry for more than a minute or the cumin could burn. Pour the tempering over the vegetable korma with the heat turned off.
- Garnish the korma. Use a simple garnish of chopped, fresh cilantro or mint leaves. Or swirl on some vegan yogurt before serving.
Serving suggestions
- With an Indian flatbread like roti, vegan naan or paratha.
- With poori, a fried Indian bread.
- With basmati rice or jeera rice.
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
Storage tips
- Refrigerate: Store 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.
- Freeze: For longer storage freeze the korma in a freezer-safe container for up to three months.
More creamy Indian curry recipes
Vegetable Korma Recipe
Equipment
- Dutch oven or large pot with lid.
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 ground coriander
- 2 teaspoon ground cumin
- 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 saucepan or pot with lid or in a covered microwave-safe bowl. Add ½ cup water, and cook until vegetables are tender but not falling apart. Drain the vegetables before adding to the korma and reserve the cooking water.
- Place the coconut milk and poppy seeds in a blender with ½ cup water and blend into a very smooth paste.
- Heat 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 ginger and garlic continue to saute another 30 seconds.
- Add tomato puree with cayenne or red chilli powder, ground coriander, ground cumin, turmeric and garam masala, if using. Mix, cover, and let the tomatoes and onions cook over low heat about 10 minutes until they are darker. Stir occasionally to ensure nothing sticks to the pan.
- Add the chopped bell peppers, green peas, and the cooked veggies. Add some water or vegetable stock from cooking the veggies to thin out the gravy to your liking.
- Mix well and let the gravy come to a boil. Turn down the heat, cover, and let the vegetable korma cook another five minutes.
- Stir in the blended coconut-poppy-seed paste and the garam masala, if using. Add salt to taste. Heat through but turn off the stove before the coconut milk comes to a boil.
- In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 teaspoon oil. Add 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.
- 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.
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.