This 30-mins vegetable korma recipe is the perfect way to have a delicious dinner, without breaking the bank or spending hours in the kitchen. So put on your apron and get ready to whip up this easy korma sauce and load it with chickpeas, carrots, green peas, potatoes, green beans, and mushrooms. Everyone will be asking for seconds!
If you are looking for easy Indian vegan recipes, check out chickpea mushroom curry, chickpea korma, cauliflower korma, and tofu korma.
What to expect?
This vegetable korma recipe features a creamy and aromatic sauce that is delicately spiced with ground cumin, ground coriander, turmeric, and paprika. The sauce is made with coconut milk, which adds a velvety texture and a subtle sweetness to the dish. The vegetables used in this recipe create a colorful and delicious medley that is perfect for any meal.
What sets this recipe apart is how simple and easy it is to make. We love it so much, since you don’t need any special skills or exotic ingredients to create this flavorful veggie korma (also known as “kurma”). Whether you’re a curry lover or new to Indian cuisine, this is a must-try recipe that will surely impress. Get ready to savor this dish’s warm and comforting flavors that will leave you feeling satisfied and content.
For this vegetable korma recipe, we recommend using a mix of your favorite vegetables, either fresh or frozen. What we usually do is grab a bag of frozen mixed vegetables, whatever is on sale to save time on preparation and chopping. It’s really the creamy sauce that is the star of the dish.
- Chickpeas – We used canned.
- Frozen mixed vegetables – We had carrots, green peas, potatoes in the bag.
- Green beans – We used frozen.
- Button mushrooms – We used frozen.
- Full-fat coconut cream – Use a coconut milk product that has more than 20% fat content like this one. This recipe will not be the same if you use the light coconut milk you can drink.
- Coconut oil
- Garlic cloves
- Tomato paste
- Spices: garam masala, turmeric, bay leaves, ground cumin, cloves, ground coriander seeds, cinnamon, cardamom, and salt.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Preparing the ingredients
- Peel the onion and garlic. Chop the onion lengthwise into slices and the garlic cloves into small pieces.
- Drain the canned chickpeas and rinse them under cold water.
Making vegetable korma
- Heat some coconut oil on medium heat in a pan and add the chopped onions. Saute them for 3-4 minutes until they start to soften. Be sure to stir occasionally to prevent them from sticking to the bottom of the pan.
- Add chopped garlic and cook for 2 more minutes.
- Add the spices, namely cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, and cumin, and stir them in. Cook for 2 minutes.
- Pour the tomato puree and stir well.
- Shake your can of full-fat coconut milk and pour it in. Gently stir the sauce and bring it to a boil.
- Add the frozen vegetables, chickpeas, green beans, and mushrooms into your frying pan and cover it with a lid. Cook it on medium heat for 10 minutes.
- Once the vegetables are cooked to your liking, turn off the heat and let them sit for a few minutes to allow the flavors to meld together.
- Garnish with some fresh herbs like cilantro or parsley, if desired. Enjoy the creamy and aromatic flavors of this delicious vegetable korma!
- Don’t overcook the vegetables – There’s a distinct difference between using fresh vegetables and frozen vegetables to make your vegetable korma! The vegetables in your korma should ultimately be tender, but not overcooked or mushy. Overcooking them will result in a less flavorful dish, so if you’re using chopped vegetables, be sure to increase the cooking time at the end.
- Add the vegetables in the right order – If you are using fresh vegetables to make your korma, start with the vegetables that take the longest to cook, like potatoes and carrots, and add the quicker-cooking vegetables, like green beans and peas, towards the end.
- Adjust the seasoning – Taste the sauce before serving and adjust the seasoning if needed. You may need to add more salt, chili powder, or garam masala depending on your preference.
- Whole spices vs ground spices – 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. This step is optional but will make the dish more robust.
- Cauliflower – This versatile veggie can be made the star of the dish with its mild and slightly sweet flavor. Cauliflower korma is the perfect dish if you are looking for a creamy curry with a creamy texture and a crunch to go with it.
- Tofu – The ingredients of vegetable korma can be altered to make tofu korma as well. Tofu has a neutral flavor that goes great with the flavors of the korma sauce and spices. It also has a firm and slightly chewy texture that can add some variety to the softer vegetables in the dish.
- Spinach – Spinach is a versatile vegetable that can be cooked in a variety of ways, including sautéing, steaming, or blending. This means that it can be easily incorporated into this korma dish without requiring any special preparation.
- Bell peppers – This crunchy vegetable is great for adding another texture to your veg korma and can really amp up the flavors too. Just make sure you add them towards the end to ensure they retain their integrity and flavor.
- Plain yogurt – Using plain vegan or dairy-free yogurt as a substitute for coconut cream can be a great option, especially if you want to make this recipe a bit lighter. Keep in mind that these coconut cream substitutes are less sweet, so you may need to adjust the seasonings in the dish accordingly.
- Spice up/down – Adjust the spices in your vegetable korma to your liking by omitting or substituting certain traditional spices such as garam masala for more cinnamon, cardamom, and cloves, or chili powder for smoked paprika powder. You can also experiment with different spice blends to find the ideal balance of flavors for your taste buds.
- A popular choice is to serve it over steamed or cooked rice, such as white, brown, jasmine, cauliflower, or sweet potato rice. You can also serve it with naan bread, pita bread, poori, or roti.
- For some extra flavor, consider adding toppings such as chopped fresh herbs, sliced almonds, or pomegranate seeds. You can also serve it with a side of steamed vegetables, such as broccoli, cauliflower, or green beans.
- As for the topping, you can just throw in some sesame seeds or chopped nuts. Cashews are quite a popular addition to korma recipes.
Refrigerate: Store this vegetable korma in an airtight container and refrigerate for 3-4 days.
Freeze: You can also freeze it for up to 3 months in an airtight container, leaving some headspace for expansion.
Reheat: To reheat, you can either microwave it or reheat it on the stovetop in a pan with a splash of water to prevent it from sticking to the bottom.
Adjust the consistency: If the korma sauce has thickened in the fridge, add some water or coconut milk to adjust the consistency.
Vegetable korma is either made with full-fat coconut milk or heavy cream. To make it vegan, use coconut milk or another non-dairy milk instead of cream, and don’t forget to use vegetable broth instead of chicken stock.
Vegetable korma can be served with rice, basmati rice, naan bread, or another type of Indian bread. It can also be served with a side salad or raita (a yogurt-based side dish).
Vegetable korma is a spiced creamy dish that usually leans more on the sweet side, at least in its most authentic north Indian form. For a bit more of a kick, add in a pinch of red chili powder!
More Indian recipes
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
Vegetable Korma in 30 Mins!
- 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
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.
- 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.
Delicious, used veggies on hand, half full fat coconut creme, half plain cashew yogurt; & quinoa. So good!
Hi Nancy, we are so happy you tried and loved our recipe. Thanks for letting us know.