This wholesome vegetable korma is a creamy, comforting, and nutrient-packed dish that brings together a medley of fresh vegetables in a spiced cashew-coconut sauce.
Loaded with plant-based protein from yogurt and cashews, plus fiber-rich veggies like carrots, beans, and broccoli, it’s both satisfying and nourishing.
With heart-healthy fats and simple cooking steps, this dish is a fantastic choice for weeknight dinners, meal prep, or anyone craving a flavorful vegetarian curry.
Creamy Vegetable Korma
Equipment
- 1 large mixing bowl
- 1 Baking Sheet or Air Fryer Basket
- 1 Large skillet or pan
- 1 blender
- 1 Cutting Board + Knife
- Measuring Cups & Spoons
Ingredients
Vegetables:
- 2 medium carrots peeled and cut into bite-size pieces
- 3 small potatoes peeled and diced (Russet, golden, or sweet)
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup green beans trimmed and halved
- 2 tablespoons olive oil
Korma Sauce:
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 green cardamom pods
- 1 cinnamon stick
- ½ teaspoon coriander seeds
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 6 garlic cloves minced
- ¾ cup raw cashews
- 1 cup plain yogurt Greek recommended
- 13.5 ounces 1 can full-fat coconut milk
- 1 cup water adjust as needed for thickness
To Serve:
- 8 cups cooked basmati rice
Instructions
- Prepare and Season the Vegetables: Begin by gathering all the fresh vegetables. Peel the carrots and slice them into small bite-sized pieces so they cook evenly. Peel the potatoes and cut them into small cubes; this helps them soften quickly while staying tender. Trim the green beans and snap them into halves. Break the broccoli and cauliflower into florets, making sure they are similar in size for even cooking. Place all the vegetables into a large mixing bowl, drizzle with 2 tablespoons of olive oil, and toss until each piece is lightly coated. This step ensures the vegetables roast beautifully and develop a slight caramelized flavor.
- Roast or Air-Fry the Vegetables: Preheat your oven to 400°F (200°C) or set your air fryer to the same temperature. Arrange the oiled vegetables on a large baking sheet in a single layer if roasting, or place them into your air fryer basket. Roast or air fry for about 15–20 minutes, turning once halfway through. You’re looking for a light golden-brown edge while keeping the centers slightly firm. Once done, remove them from the oven or air fryer and set aside. These vegetables will finish cooking later in the sauce, so avoid over-roasting.
- Heat Oil and Build Aromatics: While the vegetables are roasting, heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Allow the oil to become hot but not smoking — this helps unlock the flavor of the spices. Add the chopped yellow onion and sauté for 2–3 minutes until it begins to soften. Next, stir in the whole spices: cardamom pods, cinnamon stick, and coriander seeds. Let them sizzle in the hot oil to release their essential oils. Then add the ground spices: garam masala, curry powder, turmeric, and salt. Stir well, coating the onions in the spice mixture, and allow it to cook undisturbed for a few minutes so the flavors deepen and the onions caramelize slightly.
- Add Garlic and Cashews for Body: Once the onions and spices have developed a rich aroma, stir in the minced garlic and raw cashews. Cook for another 5 minutes, stirring occasionally, until the garlic softens and the cashews begin to toast lightly. This not only enhances the flavor but also gives the sauce its creamy, nutty base once blended. Be careful not to burn the garlic, as it can turn bitter quickly.
- Blend the Creamy Sauce Base: Remove the cinnamon stick from the pan to prevent overpowering the sauce. Transfer the onion, spice, garlic, and cashew mixture into a high-speed blender. Add the plain yogurt, full-fat coconut milk, and 1 cup of water. Blend on high until the sauce is completely smooth and velvety. Depending on your blender, this may take 1–2 minutes. Check the consistency — it should be creamy but pourable. If it seems too thick, add an extra splash of water until you reach your desired texture.
- Simmer the Sauce and Combine Vegetables: Return the blended sauce to the same skillet and set the heat to low. Gently stir to warm it through, allowing the spices to bloom further in the creamy base. Now, add the roasted vegetables into the pan, stirring carefully so they are fully coated in the sauce. Let everything simmer together for about 5–7 minutes. This final step allows the vegetables to absorb the flavors of the sauce while ensuring they remain tender but not mushy. Taste and adjust seasoning if needed — you can add more salt, a pinch of curry powder, or a splash of water if the sauce feels too rich.
- Serve with Fluffy Basmati Rice: Once the korma is hot and the vegetables are tender, it’s ready to serve. Scoop a generous portion of steaming basmati rice onto plates or bowls, then ladle the creamy vegetable korma over the top. Garnish with fresh cilantro leaves or a sprinkle of crushed cashews if desired. Serve immediately while warm for the best flavor.
Notes
- Use fresh vegetables for the best flavor and texture, but frozen vegetables work in a pinch.
- Roasting or air-frying vegetables before adding them to the sauce enhances flavor and prevents them from turning mushy.
- Blending cashews with yogurt and coconut milk gives the sauce its rich creaminess without heavy cream.
- The sauce will thicken as it cools, so thin with water or broth when reheating.
- This recipe is naturally vegetarian and can be made vegan by swapping the yogurt for a dairy-free alternative.
Chef’s Secrets for Perfect Korma
The key to an unforgettable korma lies in layering flavors at each step.
Toasting whole spices like cardamom, cinnamon, and coriander seeds in hot oil unlocks deep aromas that can’t be achieved by adding them raw.
Be patient when browning onions — the slight caramelization creates a sweet balance against the warming spices.
Always remove the cinnamon stick before blending to avoid bitterness.
For an extra silky texture, use a high-speed blender when making the sauce, and don’t skip roasting the vegetables, as this adds depth and prevents them from falling apart in the curry.
Serving Suggestions and Pairing Ideas
This vegetable korma pairs beautifully with fluffy basmati rice or warm naan bread for a classic combination.
For a lighter option, try serving it with quinoa or cauliflower rice.
If you’re creating a full Indian-inspired spread, add sides like cucumber raita, mango chutney, or crispy papadums.
A sprinkle of fresh cilantro, toasted cashews, or even a squeeze of lemon just before serving brightens the dish.
For a comforting family dinner, serve the korma in a large bowl at the center of the table and let everyone build their own plates with rice and toppings.
Storage Tips and Reheating Advice
Vegetable korma stores well, making it an excellent meal-prep recipe.
Allow leftovers to cool completely before transferring them to airtight containers.
They will keep in the refrigerator for up to 4 days.
The sauce naturally thickens as it chills, so add a splash of water or vegetable broth when reheating on the stovetop or in the microwave.
This curry also freezes well — portion it into freezer-safe containers and store for up to 2 months.
To reheat from frozen, thaw overnight in the fridge before warming gently on low heat, stirring in extra liquid if needed.
Frequently Asked Questions
1. Can I make this korma vegan?
Yes! Simply replace the Greek yogurt with a dairy-free alternative like coconut yogurt or unsweetened soy yogurt. The rest of the recipe is already vegan-friendly.
2. What vegetables work best in this recipe?
Carrots, potatoes, cauliflower, broccoli, and green beans create a great texture and flavor balance. However, you can easily swap in zucchini, peas, bell peppers, or sweet potatoes depending on what you have on hand.
3. Do I have to roast the vegetables first?
Roasting or air-frying adds flavor and helps the vegetables keep their shape in the sauce.
If you prefer to skip this step, you can simmer them directly in the curry sauce, but the result will be softer and less caramelized.
4. How spicy is this korma?
This version is mild to medium, depending on the curry powder used. If you prefer a spicier dish, you can add chili flakes, fresh green chilies, or a pinch of cayenne pepper.
For a milder taste, reduce the garam masala slightly.
5. Can I make the sauce ahead of time?
Absolutely. The sauce can be prepared up to 2 days in advance and stored in the fridge.
When ready to serve, simply reheat it gently and add freshly roasted or steamed vegetables for the best texture and flavor.
