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Creamy Vegetable Korma

Karina Kari
A rich and creamy vegetable korma made with roasted vegetables simmered in a spiced cashew and coconut sauce.
Nutritious, satisfying, and full of flavor, this curry pairs perfectly with fluffy basmati rice for a wholesome vegetarian meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian-inspired, Vegetarian
Servings 8

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.
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