Creamy and fragrant, a Vegetable Korma is the stuff memorable meals are made of. This mixed vegetable curry is deceptively decadent and secretly healthy, packed as it is with veggies like carrots, peas, potatoes, tomatoes and bell peppers, all in a silky sauce of coconut, ginger, garlic, cumin and turmeric. A vegan, soy-free, gluten-free and nut-free recipe.

We all have a favorite food that can transform any old ordinary day into one that's quite special. For me, it's this vegetable korma, a creamy, silky mixed veg curry that's as delicious and it's nutritious.

If you like Indian food, you've no doubt heard of a korma or a kurma. The words are sometimes used interchangeably, but a korma is a north Indian curry often made with meats like chicken or with vegetables, whereas a kurma is a south Indian curry usually made with veggies. There are some commonalities -- both are spicy, and both are creamy. But whereas in the north the base of the sauce would be creamy with yogurt or cream, in the south, it's creamy with coconut.

There is also a more complex and festive version of this recipe, Navratan Korma, made in the north with veggies and nuts and dry fruits.

If you aren't confused already, I am going to confuse a little more because my korma uses coconut (I wanted to keep it nut-free), so it's probably more of a kurma, but it also uses some spices that are common to both versions.

I first posted this korma recipe for you in 2013, and since then I've made a few small tweaks to make it simpler and quicker. I've also updated the post with new pictures and clarified the steps below.

So let's dive in and learn how to make an exquisite vegetable korma at home. It's a curry you'll be making again and again.

Ingredients needed for Vegetable Korma:

Vegetables. Lots of 'em. I used about eight cups of chopped veggies, including carrots, potatoes, bell peppers, green peas and green beans. You can change this up. Sweet potatoes are great here, so are zucchinis and mushrooms and cauliflower.

Lots of 'em. I used about eight cups of chopped veggies, including carrots, potatoes, bell peppers, green peas and green beans. You can change this up. Sweet potatoes are great here, so are zucchinis and mushrooms and cauliflower. Onions

Ginger

Garlic

Tomatoes, pureed . You can use canned.

. You can use canned. Cayenne pepper or any red chili powder

or any red chili powder Turmeric

Coriander Powder

Cumin Powder

Garam masala powder (this is actually optional. I sometimes make the curry without it and it tastes wonderful. The garam masala adds more spice and depth and a slightly different flavor, so try it both ways)

(this is actually optional. I sometimes make the curry without it and it tastes wonderful. The garam masala adds more spice and depth and a slightly different flavor, so try it both ways) Coconut milk

Poppy seeds

Curry leaves

Mustard seeds

Coconut oil

How to make the best Vegetable Korma recipe:

Start out by prepping your veggies and cooking them. I cut the potatoes and bell peppers into pieces about 1/2-inch square, the carrots into rounds or half-moons, and the green beans into 1/2-inch pieces. You will need to cook the potatoes, carrots and green beans first because these will take longer to cook than the bell peppers and peas. I do this in the microwave, but if you don't want to use a microwave, you can certainly cook them with some water on the stove top or in a pressure cooker.

Next you will blend 1 cup of coconut milk and the 1 tbsp of poppy seeds into a smooth paste in the blender.

To start putting your korma sauce together, heat 1 tsp of oil in a large saucepan or pot. Add 1 chopped onion and saute until it starts to turn translucent. Add crushed garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to saute another 30 seconds.

Add 1 cup of tomato puree with 1/2 tsp of cayenne or any red chile powder, 1 tbsp of coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric, and the garam masala powder, if using. Stir well, cover, and let the tomatoes and onions cook about 10 minutes.

Add the chopped bell peppers, green peas, and the cooked veggies. If the curry is too thick, add some water to thin it out to your liking. A korma is not too watery. You should have a couple of inches of sauce or gravy, but not enough to cover the veggies.

Mix well and let the curry come to a boil. Turn down the heat, cover, and let it cook another five minutes.

Stir in the blended coconut-poppy-seed paste and season with salt. Heat through but turn off the stove before the coconut milk boils.

In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 tsp oil. Add 1 tsp cumin seeds and when they sputter, add the curry leaves and stir-fry for a minute longer.

Turn off the heat and pour the tempering over the korma.

You can optionally garnish your korma with cilantro or mint leaves, and/or stir in 1/4 cup of vegan yogurt (like my vegan cultured cashew yogurt) for more complexity.

What to serve the Vegetable Korma with:

An Indian flatbread like a roti or a naan goes beautifully with a korma. So does poori or puri, a puffy Indian fried bread.

Rice is great with korma too. You can either just serve the rice with korma, or serve with a simpe dal on the side, like this Dal Tadka.

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Looking for more veg curry recipes?

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VEGETABLE KORMA, A MIXED VEG CURRY RECIPE

Vegetable Korma Recipe Vaishali · Holy Cow! Vegan Recipes Creamy and fragrant, a Vegetable Korma is the stuff memorable meals are made of. This mixed vegetable curry is deceptively decadent and secretly healthy, packed as it is with veggies like carrots, peas, potatoes, tomatoes and bell peppers, all in a silky sauce of coconut, ginger, garlic, cumin and turmeric. A vegan, soy-free, gluten-free and nut-free recipe.



5 from 10 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Course Side Cuisine Indian, Indian (South Indian), Vegan Servings 8 servings Calories 124 kcal Ingredients 1x 2x 3x 2 medium carrots, (cut into 1/4-inch rounds or semi-circles, or dice)

1 cup green beans (cut into 1/2-inch pieces)

2 yellow or red potatoes, (cut into 1/2-inch dice)

1 cup coconut milk

1 tbsp poppy seeds

2 tsp vegetable oil

1 large onion (finely chopped)

1 tbsp ginger (crushed into a paste or grated)

4 large cloves garlic (crushed into a paste or minced)

2 medium tomatoes (pureed. Or use 1 cup canned pureed tomato)

1 tsp cayenne pepper (use less if you prefer)

1/2 tsp turmeric

1 tbsp coriander powder

2 tsp cumin powder

1 cup green peas (I use frozen but fresh is fine)

1 large bell pepper, (cut into a 1/2-inch dice)

1 tsp cumin seeds

1 sprig of curry leaves

2 tsp garam masala powder (optional)

Salt to taste Instructions Place the beans, carrots and potatoes in a microwave-safe bowl, add 1/4 cup water, and microwave on high for seven minutes or until the potatoes are cooked but not mushy.

Place the coconut milk and poppy seeds in a blender and blend until you have a smooth paste. Add a little bit of water if needed.

Heat 1 tsp of oil in a large saucepan or pot. Add 1 chopped onion and saute until it starts to turn translucent. Add crushed or minced garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to saute another 30 seconds.

Add 1 cup of tomato puree with 1/2 tsp of cayenne or any red chile powder, 1 tbsp of coriander powder, 2 tsp cumin powder, 1/2 tsp turmeric, and the garam masala powder, if using. Stir well, cover, and let the tomatoes and onions cook about 10 minutes.

Add the chopped bell peppers, green peas, and the cooked veggies. If the curry is too thick, add some water to thin it out to your liking. A korma is not too watery. You should have some sauce, but not enough to cover the veggies.

Mix well and let the curry come to a boil. Turn down the heat, cover, and let it cook another five minutes.

Stir in the blended coconut-poppy-seed paste and the garam masala, if using, and season with salt. Heat through but turn off the stove before the coconut milk boils.

In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 tsp oil. Add 1 tsp cumin seeds and when they turn a couple of shades darker, add the curry leaves and stir-fry for a minute longer.

Turn off the heat and pour the tempering over the korma. Serve. Notes Additional tips: Stir in 1/2 cup vegan yogurt at the end of cooking for a slight tang and more complexity to your korma sauce.

Garnish with coriander or fresh green mint leaves or even chopped scallions for even more freshness. Nutrition Calories: 124 kcal Carbohydrates: 12 g Protein: 3 g Fat: 8 g Saturated Fat: 6 g Potassium: 363 mg Fiber: 3 g Sugar: 5 g Vitamin A: 3780 IU Vitamin C: 42.7 mg Calcium: 56 mg Iron: 2.3 mg Tried this recipe? Let us know ! Or post a photo on Instagram and tag @HolyCowVegan