Vegetable Korma

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This homemade Vegetable Korma tastes just as good as your favorite Indian takeout with potatoes, bell peppers, cashews, and a creamy coconut curry sauce. Packed with flavor and easy to make. Jump to Recipe

318 CALORIES 47g CARBS 12g FAT 9g PROTEIN

Learn how easy it is to make this healthy vegetable korma recipe, a dish made with hearty potatoes and carrots cooked in tomato sauce and coconut milk. Not only is this filling dish super easy to make for a vegetarian dinner, but it only takes less than 40 minutes to cook this whole dish!

Cooking Indian food has always scared me for some reason. Between the bold flavors and slow cooker recipes, I just felt like I would never get it right at home. It was also something reserved for takeout and special occasions given how high calorie most of my favorite Indian food is.

That all changed when I first (successfully) made this crockpot butter chicken! Since then, I have been experimenting with different Indian recipes.

A reader suggested I learned how to make vegetable korma and, after doing some research, couldn’t wait to make it.

Vegetable korma is an Indian dish packed full of vegetables, usually made with a touch of tomato and heavy cream. I've gone ahead and adapted this recipe, replacing the heavy cream with light coconut milk. The result is a rich and creamy dish that tantalizes your taste buds and makes you prefer to cook at home!

Slow cooker Indian vegetable korma on a plate with brown rice, korma, and fresh cilantro.

Key Ingredients For Vegetable Korma

This recipe is packed with fiber-rich vegetables that are amazing for your health. It's such a tasty recipe with all the different textures and tastes combined into an unforgettable side dish.

Here is a bit more information about the ingredients, including any substitutions you can make:

  • Aromatics: Onion, ginger root, and garlic all add incredible flavor. Try to use fresh ingredients instead of dried or jarred ones. Trust me- You'll notice the difference.
  • Potatoes: I prefer red potatoes for this recipe, but russet potatoes will also work. Just chop them up into small pieces so that they are all relatively the same size.
  • Carrots: If you don't like the taste or texture of carrots, you can replace them with another sweeter vegetable like butternut squash.
  • Peas: These are optional, but I love the way they taste with the korma. They give the dish a slightly sweet flavor along with a bit of texture.
  • Pepper: To give this veggie korma some spice, use some sliced jalapeno peppers or even a little bit of poblano pepper. I also added some bell peppers for extra crunch and nutrition.
  • Nuts: Cashews add the perfect nutty saltiness to this Indian dish. If you don't have cashews, you can replace them with ground peanuts instead.
  • Tomato Sauce: Just use canned tomato sauce. It's so much easier!
  • Coconut Milk: This is what makes the korma so creamy.
  • Spices: I used a combination of curry powder and garam masala and then garnished the dish with some fresh cilantro.

Note: For a complete list of ingredients and detailed instructions on how to make this vegetable korma recipe, take a look at the printable recipe card at the bottom of this post!

What To Serve With This Korma Recipe

I love to eat korma with some fresh garlic naan bread and basmati rice. That's the perfect meal!

Slow cooker Saag Paneer is another Indian recipe that you can serve with it. The creaminess from the spinach and coconut milk (a shared ingredient) makes this dish a no-brainer. Plus, it's also vegetarian!

You can also never go wrong with some Instant Pot Chicken Tikka Masala for some added protein- what a classic.

Recipe Tips And Ideas For Indian Vegetable Korma

Follow these tips to make sure that this side dish turns out zesty every single time!

  • If you want it to taste spicier, don’t be scared to taste and add more curry powder or garam masala as you go. Start on the lower end, slowly increase how much you add based on your preferred spice level.
  • If you like a creamier sauce with the veggies, you can add more coconut milk.
  • The cilantro is entirely optional. If you don't like how cilantro tastes, replace it with fresh parsley or leave it out altogether.

Frequently Asked Questions

Here are some questions I frequently get asked about by some readers…

How do you store this dish?

The best way to store the vegetable korma is in the refrigerator in an airtight container. It tastes the best when it is fresh off the stove. The longer it stays in the fridge, the softer the vegetables will become. It will remain fresh for up to 3 days in the refrigerator.

What other nuts can I use instead of cashews?

You can use ground peanuts or ground walnuts in place of cashews. It will change the taste slightly, but the texture will remain the same.

What other vegetables can I use in it?

Anything you like- This is the fun part! Use your favorite vegetables or whatever you have on hand! I have heard of people adding zucchini to it, as well as mushrooms and cauliflower.

What can I eat with vegetable korma instead of carbs and rice?

Cauliflower rice is the best carb replacement for a side dish. I love the mild flavor and how you can mix it in with your favorite sauces. It is the perfect accompaniment for these spicy recipes!

What kind of protein tastes the best with this Indian korma?

My favorite protein to add to this recipe is firm tofu. You could also add some shredded chicken to it if you have some on hand.

More Delicious Indian Recipes You'll Love

The Recipe
Vegetable korma with potatoes and carrots in a creamy tomato coconut curry sauce on a plate with rice and cilantro.

Vegetable Korma

PREP TIME: 15 Min
COOK TIME: 40 Min
TOTAL TIME: 55 Min
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Ingredients

US METRICS
  • 1 tbsp vegetable oil
  • 1 U onion, diced
  • 1 tbsp fresh ginger root, minced
  • 4 U cloves garlic, minced
  • 1.5 tbsp garam masala
  • 3 cups potatoes, cubed
  • 4 U carrots, cubed
  • 1 U jalapeno pepper, seeded and diced (or more to taste)
  • 3 tbsp cashews, ground
  • 1/2 cup canned tomato sauce
  • 1 tsp salt
  • 1 cup frozen peas
  • 1 U small green bell pepper, chopped
  • 1 U small red bell pepper, chopped
  • 1 cup canned light coconut milk
  • 1/2 cup fresh cilantro

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Instructions

(Hide Photos)
1

Warm the vegetable oil in a large pot over medium heat. Add the onion and cook until translucent.

2

Add the ginger, garlic, curry powder, and garam masala and let cook for 2 minutes until fragrant.

3

Add the potatoes, jalapeno, cashews, tomato sauce, carrots, salt, coconut milk, and peppers. Simmer for 20-30 minutes until the potatoes are cooked through.

4

Garnish with cilantro and serve on its own, over rice, or as a delicious Indian burrito in a wrap.

5

Garnish with cilantro and serve on it’s own, over rice, or as a delicious Indian burrito in a wrap.

Nutritional Facts
Serving Size: about 1 cup
Amount Per Serving
Calories 318
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
19%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 961mg
42%
Total Carbohydrate 47g
15%
Dietary Fiber 10g
40%
Sugars 12g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
2 Comments
On Vegetable Korma
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Rachel Gergely
October 17, 2021 - 15:00
Add a Rating:
4
Such a good recipe!! Don’t let the ingredient list fool you, clean up and prep is super easy. Note that it does include a missed step for the peas, I added them about half way thru the simmering process.

Personal recipe changes includes adding small cauliflower florets, increasing the tomato sauce and coconut milk volume. I omitted the cashews (nut allergy) so forgot to compensate for the missed salt, but didn’t take away from the dish at all. Would also be good to add drained canned chickpeas.
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Erin Guerard
June 5, 2016 - 22:49
Add a Rating:
4
This was really good! But how much would you consider for a serving?
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