By If you’re looking for a rich, creamy, and comforting Indian curry, this Vegan Vegetable Korma is the perfect recipe.
Packed with colorful vegetables and simmered in a luxurious cashew-coconut sauce, this dairy-free version delivers all the flavors of traditional korma while remaining completely plant-based.
Perfect for family dinners, meal prep, or special occasions, this Vegetable Korma pairs beautifully with naan, roti, or fragrant basmati rice.
Why You’ll Love This Recipe
- Rich and creamy without dairy
- Loaded with vegetables
- Easy one-pot meal
- Naturally vegan
- Perfect for entertaining
- Restaurant-style flavor at home
What Is Vegetable Korma?
Vegetable Korma is a popular Indian curry made with mixed vegetables cooked in a creamy, mildly spiced sauce. Traditionally made with cream or yogurt, this vegan version uses cashews and coconut milk for a silky texture and rich flavor.
Ingredients
For the Vegetables
- 1 cup cauliflower florets
- 1 cup carrots, diced
- 1 cup green beans, chopped
- 1 cup green peas
- 1 potato, diced
For the Korma Sauce
- 2 tablespoons oil
- 1 large onion, chopped
- 4 garlic cloves
- 1-inch ginger
- 3 large tomatoes, chopped
- 12 cashews, soaked
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- Salt to taste
For Creaminess
- ½ cup coconut milk
- ½ cup water
Garnish
- Fresh cilantro, chopped
- Chopped cashews
- Vegan cream drizzle (optional)
How to Make Vegan Vegetable Korma
Step 1: Prepare the Vegetables
Wash and chop all vegetables into bite-sized pieces.
Set aside.
Step 2: Make the Korma Base
Heat oil in a large pan.
Add cumin seeds and allow them to splutter.
Add onion, garlic, and ginger.
Cook until softened.
Step 3: Add Tomatoes
Add chopped tomatoes.
Cook until soft and slightly thickened.
Step 4: Blend the Sauce
Transfer the cooked mixture to a blender.
Add soaked cashews.
Blend until completely smooth.
Step 5: Cook the Curry
Return the sauce to the pan.
Add coriander powder, turmeric, garam masala, and salt.
Cook for 2 minutes.
Step 6: Add Vegetables
Add cauliflower, carrots, beans, peas, and potatoes.
Mix thoroughly.
Step 7: Simmer
Add coconut milk and water.
Cover and cook for 20–25 minutes until vegetables are tender.
Step 8: Finish and Garnish
Taste and adjust seasoning.
Garnish with cilantro, chopped cashews, and vegan cream.
Serve hot.
Serving Suggestions
Vegan Vegetable Korma pairs perfectly with:
- Basmati rice
- Jeera rice
- Garlic naan
- Roti
- Paratha
- Cucumber raita (vegan)
Storage Tips
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months.
Frequently Asked Questions
Is Vegetable Korma spicy?
No. Korma is generally mild and creamy.
Can I use frozen vegetables?
Yes. Frozen mixed vegetables work very well.
Can I make it nut-free?
Use sunflower seeds instead of cashews.
Can I add tofu?
Absolutely. Tofu makes a great protein addition.
Nutrition Benefits
- Rich in fiber
- Packed with vitamins and minerals
- Dairy-free comfort food
- Naturally cholesterol-free
- Filling and nutritious
Variations
Restaurant Style Korma
Add extra coconut milk and vegan cream.
Protein-Packed Korma
Add tofu, chickpeas, or soy chunks.
South Indian Style
Increase coconut milk and add curry leaves.
Final Thoughts
This Vegan Vegetable Korma is creamy, flavorful, and packed with wholesome vegetables. The rich cashew-coconut sauce creates a luxurious curry that’s perfect for weeknight dinners and special occasions alike.
Serve it with warm naan or fluffy basmati rice for an unforgettable vegan Indian meal.