This 30-minute vegetable korma recipe is the perfect way to enjoy a delicious vegan curry packed with wholesome ingredients for dinner. It is rich and creamy, thanks to the coconut cream that takes the sauce to the next level. You will love this restaurant-quality curry recipe.
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There is nothing like a warm, delicious curry, and korma is the quintessential Indian curry. If you love korma as much as I do, try my tofu korma, chickpea korma, and cauliflower korma recipe. Each of them can be ready from scratch in under 30 minutes.
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❤️ Why you’ll love it
I adore this vegetable korma recipe for its simplicity. The creamy and aromatic sauce, delicately spiced with ground cumin, coriander, turmeric, and paprika, makes it an absolute treat. The coconut milk in the sauce adds a velvety texture and a subtle sweetness that beautifully compliments the spices.
Plus, the colorful medley of vegetables used in this recipe not only makes the dish visually appealing but also adds a variety of textures and flavors. The best part? The preparation process is easy. It involves sautéing, mixing, and simmering, making it a perfect recipe for beginners and seasoned home cooks.
It is also versatile. You can easily substitute the vegetables with whatever you have on hand or prefer. As for spices, if you prefer a milder flavor, you can reduce the amount. On the other hand, if you like your food spicy, feel free to add more spices or some chili powder for a delicious twist. The result is a warm, comforting, and satisfying dish perfect for any meal.
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🧾 Key ingredients
This vegetable korma is a medley of colorful, fresh vegetables and aromatic spices. These ingredients are easily accessible and can be found at your local grocery store.
Chickpeas are a fantastic source of protein and fiber in this dish. They add a lovely texture and are a hearty addition to this dish. I used canned chickpeas for this recipe.
Mixed vegetables, including carrots, green peas, and potatoes, not only add a burst of color but also provide a variety of flavors and textures.
Full-fat coconut cream gives this curry its rich, creamy texture. It also adds a hint of sweetness that perfectly balances the spices.
Spices, including garam masala, turmeric, ground cumin seeds, ground cloves, ground coriander seeds, ground cinnamon, and ground cardamom, are also used in this recipe. They add a warm, aromatic flavor that is characteristic of a korma. If you use whole spices such as cumin or coriander seeds, you can toast them in a dry skillet for a few minutes until fragrant.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegetable korma recipe, a good quality pan will make all the difference. Since this is a one-pot recipe, it’s where we’ll cook the entire dish. A frying pan with a lid is particularly useful for this recipe, as it allows the vegetables and chickpeas to simmer in the coconut cream, absorbing all the wonderful flavors. So, ensure you have a reliable, non-stick frying pan with a lid before you start cooking.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing your ingredients. Peel and finely chop the onion and garlic.
STEP 2
Next, you will need to drain the canned chickpeas. Set them aside for later use.
Making the vegetable korma
STEP 1
Begin making it by heating a frying pan over medium heat. Add the coconut oil to the pan, followed by the chopped onions. Sauté the onions for about 3-4 minutes until they become translucent.
STEP 2
Add the chopped garlic to the pan and continue to cook for another 2 minutes.
STEP 3
Now it is time to add the spices. Include cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, and cumin. Stir everything together well and cook for an additional 2 minutes.
STEP 4
Add the tomato paste to the pan and stir well to combine with the spices.
STEP 5
Pour in the full-fat coconut milk (make sure it is canned and shaken well before use). Stir everything together and bring it to a boil.
STEP 6
Add the drained chickpeas to the pan, along with mixed vegetables, green beans, and mushrooms. Cover the pan with a lid and let everything cook on medium heat for about 10 minutes. Your vegetable korma is ready to serve.
💡 Expert tip
To make your vegetable korma the best it can be, pay close attention to the cooking time of your vegetables. The vegetables should be tender but not overcooked or mushy, as this can result in a less flavorful dish. If you are using fresh vegetables, start with the ones that take the longest to cook, like potatoes and carrots, and add the quicker-cooking vegetables, like green beans and peas, towards the end. This way, all your vegetables will be perfectly cooked, and your korma will be full of flavor.
🔄 Variations
Add a unique twist with cauliflower. If you are a fan of cauliflower’s mild and slightly sweet flavor, consider replacing some of the mixed vegetables with it. This will give your vegetable korma a creamy texture and a pleasant crunch, making it even more tasty. Or you can try my cauliflower korma for the perfect cauliflower curry.
Try a protein-packed version with tofu. If you want to add some extra protein to your korma, consider replacing some of the chickpeas with tofu. Its neutral flavor pairs perfectly with the korma sauce and spices, and its firm texture adds a nice contrast to the softer vegetables in the dish. You can also make my tofu korma for a complete tofu curry.
Experiment with different legumes. The best part about this recipe is that it is versatile. You can use different legumes like lentils or beans instead of chickpeas. Each type of legume will bring a unique flavor and texture to this recipe, making it even more delicious. My chickpea korma is a great example of this that I recommend you try.
Lighten up your korma with plain yogurt. To make this recipe a bit lighter, consider replacing the full-fat coconut cream with plain vegan or dairy-free yogurt. Remember that this substitute is less sweet, so you may need to adjust the seasonings in the dish accordingly.
🥣 Serving ideas
This vegetable korma is a versatile dish that can be enjoyed in various ways. It is a hearty and satisfying main course that pairs beautifully with a variety of sides.
A popular choice is to serve this vegetable korma over steamed or cooked rice. You can choose from white, brown, jasmine, cauliflower, or sweet potato rice. The rice adds a comforting and filling element to the meal, making it perfect for a family dinner.
Alternatively, you can also serve it with naan bread, pita bread, poori, or roti. These breads are great for scooping up the flavorful sauce.
For some extra flavor, consider adding toppings to your vegetable korma. Chopped fresh herbs, sliced almonds, or pomegranate seeds can add a refreshing crunch and a burst of flavor. These toppings enhance the taste and make the dish look more appealing and gourmet.
In addition to the main dish, you can serve this with a side of steamed vegetables. Broccoli, cauliflower, or green beans are all excellent choices. These vegetables add a healthy element to the meal, and their mild flavors complement the rich and spicy vegetable korma perfectly. Sesame seeds or chopped nuts also go great with the flavors in this dish.
❄️ Storing tips
Storing and reheating this vegetable korma recipe is incredibly easy, and the flavors continue to develop, making the dish even more delicious over time.
To store the leftovers, allow it to cool completely. Once cooled, transfer it to an airtight sealed container and place it in the refrigerator. It should stay fresh and tasty for up to 3-4 days.
You can also freeze it for up to 3 months in an airtight container, leaving some headspace for expansion.
To reheat, you can use either the stovetop or the microwave. If using the stovetop, place the korma in a pan and warm it over medium heat, stirring occasionally until it is heated through. If using the microwave, place the korma in a microwave-safe dish and heat it in 30-second intervals, stirring after each interval to guarantee even reheating.
🤔 FAQs
Yes, this recipe for vegetable korma is vegan. It is made with full-fat coconut milk instead of cream, and vegetable broth is used instead of chicken stock. This guarantees that the dish is completely plant-based.
It is a spiced creamy dish that is usually more on the sweet side, especially in its most authentic North Indian form. However, if you prefer a bit more heat, you can add a pinch of red chili powder to the recipe.
Yes, you can use whole spices such as cumin or coriander seeds in this recipe. If you choose to do so, toast them in a dry skillet for a few minutes until they are fragrant. This optional step can add a robust flavor to the dish.
You can use both fresh and frozen vegetables in this recipe. If you use fresh vegetables, start with the ones that take the longest to cook, like potatoes and carrots. Add the quicker-cooking vegetables, like green beans and peas, towards the end of the cooking process.
More vegan Indian recipes
I love Indian food, so I share plenty of curry recipes like sweet potato tofu curry, broccoli potato curry, or butternut squash curry. All are different in one way or another.
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Vegetable Korma in 30 Mins!
Ingredients
- 14 oz Chickpeas (canned)
- 8 oz Mixed vegetables carrots, green peas, potatoes
- 4 oz Green beans
- 4 oz Button mushrooms
- 13.5 oz Full-fat coconut cream (canned)
- 1 Tbsp Coconut oil
- 1 Onion (medium)
- 3 cloves Garlic (finely chopped)
- 2 Tbsp Tomato paste
- 1 tsp Garam masala
- 1 tsp Turmeric
- 1 Bay leaves
- ½ tsp Ground cumin seeds
- ½ tsp Salt
- ¼ tsp Cloves ground
- ¼ tsp Ground coriander seeds
- ¼ tsp Cinnamon ground
- ¼ tsp Cardamom ground
Instructions
Preparing the ingredients
- Peel and chop the onion and garlic.
- Drain the canned chickpeas.
Making the vegetable korma
- Heat the frying pan over medium heat and add the coconut oil. Add chopped onions and sauté them for 3-4 minutes.
- Add chopped garlic and cook for 2 minutes.
- Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, cumin). Stir well and cook for 2 minutes.
- Add tomato paste and stir well.
- Add full-fat coconut milk (canned, shaken). Stir well. Bring it to a boil.
- Add drained chickpeas, mixed vegetables, green beans and mushrooms. Cover with a lid and cook on medium heat for 10 minutes.
Notes
- Grains like steamed, cooked, or fried white rice, brown rice, quinoa, buckwheat, millet, or a combination of them.
- Riced veggies like cauliflower rice or sweet potato rice
- Noodles like soba aka buckwheat noodles. If you need to eat gluten-free, please choose gluten-free noodles as soba noodles may contain wheat flour which is not gluten-free.
- Toppings like sliced green onion or scallions or sprouts, or fresh cilantro.
cf86713
Can this be done in a crockpot?
Nandor Barta
I have’t tried making it in a Crockpot.
Nancy
Delicious, used veggies on hand, half full fat coconut creme, half plain cashew yogurt; & quinoa. So good!
Nandor
Hi Nancy, we are so happy you tried and loved our recipe. Thanks for letting us know.