If you’re craving a dish that’s rich, creamy, and bursting with vibrant flavors, this Vegetarian Korma Recipe is an absolute must-try. It’s a comforting blend of tender vegetables, aromatic spices, and luscious coconut milk that comes together in just about 35 minutes. Whether you’re a seasoned vegetarian or simply looking to add a delicious plant-based option to your menu, this recipe offers a perfect balance of textures and warmth that will quickly become a favorite. The combination of cashews and curry powder creates a unique, nutty depth, while the colorful medley of veggies ensures every bite is inviting and delicious.
Ingredients You’ll Need
Getting the ingredients right is key to making this Vegetarian Korma Recipe truly extraordinary. Each component is simple yet essential, contributing flavor, richness, or vibrant color to the dish. With these pantry staples on hand, you’ll have everything you need to create a wholesome and satisfying meal.
- Avocado or olive oil: Use these healthy oils for sautéing to add a subtle fruitiness and help meld all the flavors together.
- Yellow onion: Provides a natural sweetness and forms the flavorful base for the korma sauce.
- Fresh ginger: Adds a fresh, warm spice that brightens the entire dish.
- Garlic: Enhances the aromatic profile with its unmistakable pungency.
- Russet potatoes: These hearty potatoes absorb the spices perfectly while adding substance to the korma.
- Carrots: Bring a hint of natural sweetness along with a lovely pop of orange color.
- Crushed cashews: Ground into the dish, they lend creaminess and a delicious nutty undertone.
- Tomato sauce: Adds acidity and depth to balance the richness from the coconut milk.
- Salt: Essential for bringing out all the other flavors in perfect harmony.
- Curry powder: The heart of the dish’s spices, delivering warmth, vibrance, and complexity.
- Frozen green peas: Burst with sweetness and brighten the color palette of the korma.
- Green and red bell peppers: Provide crunch and a fresh, slightly sweet flavor that complements the creaminess.
- Full-fat coconut milk: The creamy element that makes this vegetarian version indulgently rich and satisfying.
How to Make Vegetarian Korma Recipe
Step 1: Sauté the Aromatics
Start by heating your avocado or olive oil in a large skillet over medium heat. Toss in the diced yellow onion and cook until it turns translucent and soft. This slow cooking process draws out the onion’s natural sweetness and builds a flavorful base.
Step 2: Add Ginger and Garlic
Next, add freshly grated ginger and minced garlic to the skillet. Stir them around until the kitchen fills with their warm, inviting aroma. This step is crucial because it awakens the spices and prepares the palate for the rich korma flavors.
Step 3: Combine Potatoes, Carrots, Cashews, and Tomato Sauce
Now, stir in the cubed russet potatoes and carrots along with crushed cashews and tomato sauce. These ingredients start building the texture and body of the dish. The cashews especially promise a creamy richness as they simmer.
Step 4: Season with Salt and Curry Powder
Sprinkle in salt and curry powder, mixing thoroughly to ensure every vegetable is coated with the warm spices. This is where the signature flavor of the Vegetarian Korma Recipe blooms and begins to infuse into every bite.
Step 5: Cook Until Tender
Let the mixture cook gently for about 15 minutes, stirring occasionally. The potatoes and carrots will soften perfectly, soaking up all the lovely flavors while the sauce thickens slightly.
Step 6: Add Green Peas, Bell Peppers, and Coconut Milk
Finally, add the frozen green peas, chopped green and red bell peppers, and pour in the full-fat coconut milk. Reduce the heat and allow everything to simmer gently for 10 to 15 minutes. This final simmer melds the creamy coconut with the spices and vegetables, creating that classic korma lusciousness.
Step 7: Serve Warm
Your Vegetarian Korma Recipe is ready to be served warm. The blend of spices, creaminess, and fresh vegetables makes it an irresistible dish for any occasion.
How to Serve Vegetarian Korma Recipe
Garnishes
Enhance your korma by topping it with freshly chopped cilantro, a sprinkle of toasted cashews, or a dollop of cooling yogurt. These garnishes add fresh, contrasting flavors and pleasing textures that elevate the dining experience.
Side Dishes
Vegetarian Korma Recipe pairs beautifully with fluffy basmati rice, fragrant cumin rice, or soft, warm naan bread. These sides help soak up the creamy sauce and balance the spices perfectly.
Creative Ways to Present
For a fun twist, serve the korma in mini bell pepper cups or over a bed of quinoa for added protein. You can also style it as a filling for wraps or stuffed pita pockets to transform this traditional recipe into something uniquely yours.
Make Ahead and Storage
Storing Leftovers
Store leftover Vegetarian Korma Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a wonderful next-day meal that tastes even better as the flavors continue to meld.
Freezing
This korma freezes beautifully. Portion it out into freezer-safe containers, leaving some headroom for expansion, and store for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge.
Reheating
Reheat your korma gently on the stove over low heat, stirring occasionally to prevent sticking. If it has thickened too much in the fridge or freezer, add a splash of water or coconut milk to restore the creamy consistency.
FAQs
Can I use other vegetables in the Vegetarian Korma Recipe?
Absolutely! Feel free to experiment with cauliflower, sweet potatoes, or green beans to customize your korma. The creamy sauce pairs well with a variety of veggies, so get creative.
Is this recipe suitable for vegans?
Yes, this Vegetarian Korma Recipe is naturally vegan as it contains no animal products. Just be sure to use a plant-based yogurt or omit garnishes like dairy yogurt if you want to keep it strictly vegan.
How spicy is the dish?
The curry powder provides warmth and mild spice without overwhelming heat. You can adjust the spice level by adding a pinch of cayenne pepper or using a mild curry powder depending on your preference.
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, full-fat cashew cream or a creamy plant-based milk like oat milk can work, but the flavor and richness will differ slightly from the traditional korma taste.
Can I make this recipe gluten-free?
Definitely! The Vegetarian Korma Recipe is naturally gluten-free as long as you serve it with gluten-free sides like rice or gluten-free naan. Always check labels on curry powder to confirm no hidden gluten.
Final Thoughts
This Vegetarian Korma Recipe is a fantastic way to bring warmth, color, and comfort to your dinner table, no matter the occasion. With its simple ingredients and straightforward steps, it’s perfect for busy weeknights or special gatherings alike. I encourage you to give it a try—you might find it quickly becomes one of your go-to dishes for satisfying, flavorful meatless meals.
Print
Vegetarian Korma Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
This Vegetarian Korma is a rich and creamy Indian-inspired curry packed with hearty vegetables, cashews, and fragrant spices. Perfect for a cozy meal, it combines tender potatoes, carrots, colorful bell peppers, and green peas in a luscious coconut milk sauce, flavored with curry powder, ginger, and garlic. Ready in just 35 minutes, this dish makes a satisfying gluten-free vegetarian entree that pairs beautifully with rice or naan.
Ingredients
Vegetables
- 2 tablespoons avocado or olive oil
- 1 medium yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1/2 cup frozen green peas
- 1 green bell pepper, diced
- 1 red bell pepper, diced
Other Ingredients
- 1/3 cup crushed cashews
- 1/2 cup tomato sauce
- 1 teaspoon salt (adjust to taste)
- 2 teaspoons curry powder
- 1 cup full-fat coconut milk
Instructions
- Heat the Oil: Pour the avocado or olive oil into a large skillet and heat it over medium heat to prepare for sautéing.
- Sauté Onion: Add the diced yellow onion to the skillet and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes.
- Add Ginger and Garlic: Stir in the grated fresh ginger and minced garlic, cooking for another minute until fragrant but not browned.
- Combine Potatoes, Carrots, Cashews, and Tomato Sauce: Add the cubed russet potatoes, sliced carrots, crushed cashews, and tomato sauce to the skillet. Mix everything thoroughly to combine the ingredients evenly.
- Season the Mixture: Sprinkle in the salt and curry powder. Stir well to ensure the spices coat the vegetables evenly.
- Cook Vegetables: Cover the skillet and cook over medium heat for about 15 minutes, stirring occasionally, until the potatoes and carrots are tender but still hold their shape.
- Add Peas, Bell Peppers, and Coconut Milk: Stir in the frozen green peas and diced green and red bell peppers. Pour in the full-fat coconut milk and mix gently to combine all elements.
- Simmer the Korma: Reduce the heat to low, cover, and let the curry simmer for 10 to 15 minutes to allow the flavors to meld and the vegetables to soften further.
- Serve: Remove from heat and serve the vegetarian korma warm, ideally accompanied by basmati rice or warm naan bread.
Notes
- You can substitute russet potatoes with sweet potatoes for a different flavor profile.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chopped green chilies along with the curry powder.
- Cashews can be dry roasted before adding to enhance their nutty flavor.
- For a thicker korma sauce, cook uncovered for a few extra minutes to reduce the coconut milk.
- This recipe is naturally gluten-free and vegetarian.
