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.
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!
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.
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.
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