Creamy Indian Vegetable Korma

I absolutely adore the taste of this Creamy Indian Vegetable Korma. It’s a delightful medley of vegetables bathed in a luscious sauce, with the warmth of garam masala, curry, and turmeric in every spoonful. I find the hint of brown sugar adding that perfect touch of sweetness. Whenever I make this, I can’t resist dipping in with a piece of my homemade naan bread, savoring every flavorful bite. My recipe for Indian Chicken Korma is one of the most popular recipes on my blog. I love that recipe, but, I wanted to create a meatless version as well. My favorite part is that I can easily make a double or triple batch of this recipe, then freeze the leftovers in zipper-close bags or freezer safe mason jars. As long as I have a stocked freezer I’m only minutes away from Indian food nirvana.

Recipe Ingredients

Onion, Garlic, Ginger, Jalapeno, and Cashews: The onion provides a sweet, aromatic base, while the garlic and ginger add sharpness and warmth. The jalapeno offers a spicy kick, and cashews, when blended, introduce a rich, nutty creaminess to the sauce. Spices (Curry Powder, Turmeric, Garam Masala, Cinnamon, Coriander, Cardamom): These spices bring the Indian flavor to the dish for a warm, fragrant, and slightly spicy aroma and taste. Potato, Peas, Carrots, and Green Beans: These veggies offer a hearty texture and soak in all the flavors of the sauce. See the recipe card for full information on ingredients and quantities.

Variations

Vegan: Substitute the plain yogurt with vegan yogurt. Tofu: Add cubed tofu for a protein boost. Ensure you press the tofu to remove excess water and maybe even pan-fry it for some extra texture before adding it to the korma. Different Vegetables: The vegetable mix can be varied based on preference or seasonality. Consider adding bell peppers, cauliflower, broccoli, zucchini, or mushrooms. For a sweeter touch, consider adding sweet potatoes or butternut squash. Spiciness Level: Adjust the heat by increasing or reducing the amount of jalapeño pepper. For a milder flavor, remove the seeds or use a bell pepper instead. For more heat, consider adding red chili powder or a spicier chili, like a serrano pepper.

How to Make Vegetable Korma

Step #1: Place the onion, garlic, ginger, jalapeno, and cashew nuts in the bowl of a blender or food processor along with ½ cup of water. Blend until pureed. Step #2: Heat the vegetable oil in a large sauté pan set over medium heat on the stove top. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl. Step #3: Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Pour in the pre-measured spices. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant. Step #4: Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well. Cover the pan, and allow to simmer on medium heat for 10 minutes. Step #5: Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Step #6: Optionally, garnish with chopped fresh cilantro leaves. Serve this veg korma with cooked basmati rice and naan bread.

Storage and Reheating

Once the korma has reached room temperature you can store it in an airtight container with a lid in your fridge for 3-5 days. This korma can be frozen for up to 2 months in airtight containers. Defrost in the refrigerator overnight and reheat before serving. Reheat this dish in the microwave or on the stovetop until everything has warmed through. If your korma is too thick while reheating you can add a splash of coconut milk or water to help thin it out.