Easy & Creamy Vegan Vegetable Korma (Ready in 30 Mins!)

If you’ve ever craved a truly comforting meal that feels both indulgent and nourishing, this Creamy Vegetable Korma is your answer. It’s the dish I turn to on busy weeknights when I need a guaranteed win – a meal that’s fragrant, packed with flavor, and mild enough for everyone at the table, from spice-averse adults to picky kids.

This isn’t just another curry recipe; it’s a 30-minute ticket to a rich, luscious, and deeply satisfying dinner. We’ve updated this recipe based on years of feedback to make it even more flavorful and foolproof.

It’s a non-authentic but incredibly delicious take, designed for a modern kitchen with accessible ingredients. Forget the takeout menu; you’re about to become your own favorite Indian-inspired chef.

What Makes a Korma Different from Other Curries?

So, what exactly is this magical dish? Korma, or ‘qorma’, is a classic dish with roots in Mughlai cuisine, which, according to The Better India, is known for its rich and aromatic sauces.

Traditionally, it involves braising meat or vegetables in a delicate sauce made with yogurt, stock, and spices. The key characteristic of korma is its lack of intense heat; the flavor comes from a fragrant blend of spices like cardamom and coriander, balanced by a creamy, often nutty, base.

My version swaps the traditional yogurt for a luscious, dairy-free blend of soaked cashews and full-fat coconut milk, creating that signature velvety texture while keeping it 100% plant-based. It’s a gentle introduction to the world of curries and a timeless comfort food.

The Simple Ingredients Behind the Magic

The magic of this korma lies in its simple, accessible ingredients that come together to create something truly special. Here’s what you’ll need and why it works:

For the Vegetables:

• Carrots, Gold Potatoes, Cauliflower, and Green Beans: This is my go-to medley for a wonderful mix of textures and flavors. The potatoes become tender and creamy, the cauliflower adds a hearty bite, and the carrots provide a subtle sweetness.

For the Flavorful Purée:

• Canned Diced Tomatoes, Yellow Onion, Fresh Ginger & Garlic: This quartet forms the heart of our sauce. Using canned tomatoes provides a consistent, tangy base. The raw onion, ginger, and garlic are blended directly into the purée, a time-saving trick that infuses the entire dish with a deep, aromatic flavor right from the start.

For the Creamy Korma Sauce:

• Raw Cashews: When soaked and blended, raw cashews create an unbelievably rich and neutral-flavored cream that is the secret to a dairy-free creamy sauce. Don’t substitute with roasted cashews, as they will alter the flavor and texture.
• Full-Fat Coconut Milk: This is non-negotiable for the best results! Full-fat coconut milk contains the necessary fat content to create a stable, creamy emulsion that won’t break or become watery, a point emphasized in research from Harvard. Light coconut milk will result in a much thinner sauce.
• Spices: We use a blend of garam masala, curry powder, turmeric, coriander, cinnamon, and cardamom. This combination creates a warm, fragrant, and complex flavor profile without overwhelming heat.
• Brown Sugar: A touch of sweetness is crucial to balance the acidity of the tomatoes and the warmth of the spices. It rounds out the flavors for that classic korma taste.

A Step-by-Step Guide to Your Best Korma

Here’s a simple walkthrough of how this delicious korma comes together. For exact measurements and timings, see the full recipe card below.

1. Prepare Your Vegetables: First, boil the heartier vegetables (carrots, potatoes, cauliflower, and green beans) until the potatoes are just fork-tender. This ensures they are perfectly cooked and won’t be crunchy in the final dish. Drain them and set them aside. Pro Tip: Don’t overcook them! They will simmer in the sauce later, so a little bite is good.
2. Create the Flavor Base: While the vegetables are boiling, create the sauce purée. Simply blend the canned tomatoes, quartered onion, ginger, and garlic until completely smooth. You’ll then pour this purée into a large pan with a bit of oil and add all your spices, salt, and brown sugar. Let this simmer for a few minutes until it’s wonderfully fragrant and has deepened in color. This step is crucial for cooking off the raw onion taste and blooming the spices.
3. Blend the Cashew Cream: Next, drain your soaked cashews and blend them with the full-fat coconut milk until you have a perfectly smooth, velvety cream. There’s no need to wash the blender after making the purée; it all ends up in the same pot!
4. Bring It All Together: Pour the cashew cream into the pan with the tomato-spice mixture and stir to combine. Add the frozen peas and let them cook for a minute or two. Finally, gently fold in your boiled vegetables. Let everything simmer together on low-medium heat for about 10 minutes, allowing the flavors to meld and the sauce to thicken into a luscious curry.

Expert Tips for Restaurant-Quality Results

After making this recipe dozens of times, I’ve learned a few tricks that take it from great to absolutely exceptional.

• Bloom Your Spices: For a deeper flavor, you can toast the whole spices (like cumin seeds or cardamom pods) in the dry pan for a minute before adding the oil and purée. Alternatively, as one reader suggested, fry the ground spices in the oil for 30 seconds before adding the purée. This small step makes a huge difference.
• Don’t Rush the Purée: Allow the tomato and spice purée to simmer and cook down for a few minutes before adding the cashew cream. This cooks out any raw flavor from the onions and garlic and concentrates the flavors. The mixture should look a bit thicker and darker when it’s ready.
• For the Smoothest Sauce: If you don’t have a high-powered blender, your cashew cream might be slightly grainy. To ensure a silky-smooth sauce, you can either soak your cashews longer (even overnight in the fridge) or boil them for 10 minutes before blending.
• Control the Thickness: If your korma gets too thick while simmering, simply stir in a splash of water or vegetable broth until it reaches your desired consistency. If it’s too thin, let it simmer with the lid off for a few extra minutes to reduce.

How to Serve Your Vegetable Korma

While this Vegetable Korma is a complete meal in itself, serving it with the right accompaniments elevates the entire experience.

• Rice: Fluffy, long-grain Basmati rice is the classic choice. Its aromatic quality perfectly complements the fragrant korma. Plain jasmine rice or a simple brown rice also work wonderfully.
• Bread: You can’t go wrong with warm, soft Vegan Naan for scooping up every last bit of the delicious sauce. Flaky roti or paratha are also excellent choices.
• Cooling Side Dish: To add a fresh, cooling contrast, serve the korma with a simple side of cucumber and tomato salad or a bowl of store-bought or homemade vegan raita (yogurt dip). The coolness balances the warmth of the curry beautifully.
• Garnishes: A generous sprinkle of fresh, chopped cilantro is a must for a burst of fresh, herbal flavor. For a bit of crunch, you could also top it with some toasted slivered almonds or cashews.

Storing, Freezing, and Reheating Instructions

This recipe is fantastic for meal prep and make-ahead dinners because the flavors actually deepen and improve overnight.

• To Store: Allow the korma to cool completely, then transfer it to airtight containers. It will keep beautifully in the refrigerator for up to 5 days.
• To Reheat: You can reheat individual portions in the microwave or warm the korma gently in a saucepan over medium-low heat. You may need to add a splash of water or coconut milk to loosen the sauce as it reheats.
• To Freeze: Korma freezes exceptionally well! Once cooled, transfer it to freezer-safe containers or reusable bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat as instructed above.

Frequently Asked Questions

Here are answers to some of the most common questions about making this vegetable korma.

Is this korma spicy?

No, this recipe is intentionally mild and fragrant, not spicy, which is why it’s so great for families. If you’d like to add some heat, you can include a pinch of cayenne pepper with the other spices or add a finely chopped green chili to the purée.

Can I use different vegetables?

Absolutely! This recipe is incredibly versatile. Feel free to use about 8 cups of any vegetables you like. Sweet potatoes, broccoli florets, zucchini, bell peppers, or even chickpeas would be fantastic additions. Remember that vegetables with shorter cooking times (like zucchini or bell peppers) can be added directly to the sauce to simmer without pre-boiling.

I have a nut allergy. What can I use instead of cashews?

For a nut-free version, you can omit the cashews and use a second can of full-fat coconut milk or about 1 cup of a thick, plain plant-based yogurt. You could also try substituting the cashews with raw sunflower seeds, though the flavor will be slightly different.

Why did my sauce turn out runny?

The most common reason for a runny sauce is not cooking down the tomato purée enough before adding the coconut-cashew cream. Draining the diced tomatoes before blending can also help. If you find your final korma is too thin, simply let it simmer uncovered for an extra 5-10 minutes to allow the excess moisture to evaporate.

Conclusion

There you have it – a perfectly creamy, fragrant, and deeply satisfying Vegetable Korma that’s simple enough for a Tuesday night but special enough for company. This recipe isn’t just about getting dinner on the table; it’s about empowering you to create food that is comforting, nourishing, and incredibly delicious, all from your own kitchen.

I hope you love this updated and perfected version as much as I do. Don’t forget to leave a comment below with your experience; I love hearing how it turned out for you!