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A bowl filled with vegetable korma, made with carrots, potatoes, green beans and tomatoes in a spicy but creamy coconut sauce. Next to the bowl is a paisley napkin and a bowl of dal and spoon.
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5 from 18 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side
Cuisine: Indian, Indian (South Indian)
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegetable Korma
Servings: 8 servings
Calories: 124kcal


  • 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


  • 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.


  • 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.


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