Creamy Indian Vegetable Korma

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Creamy Indian Korma Over Rice in a black enamel bowl.

Warm up on a cold winter day with this Creamy Indian Vegetable Korma recipe. Aromatic spices and creamy coconut milk make for a healthy and satisfying vegan dish.



  • 1 medium yellow onion, peeled and halved
  • 3 cloves garlic, peeled
  • 1 (1-inch) piece ginger root, roughly chopped
  • 1 jalapeno pepper, stemmed and seeded
  • 1/4 cup raw cashews


  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes, diced
  • 1/2 cup canned, unsweetened full-fat coconut milk
  • 3/4 cup plain yogurt
  • 1 1/2 teaspoons brown sugar
  • 1/2  medium waxy potato, peeled and diced
  • 1 cup chopped cauliflower
  • 1 cup frozen peas and carrot mix
  • 1 cup chopped fresh green beans


  1. Place the onion, garlic, ginger, jalapeño, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  2. Heat the vegetable oil in a large sauté pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  4. Add the tomato, coconut milk, yogurt, brown sugar, potato, cauliflower, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  5. Uncover and cook further for 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

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If you loved this Creamy Indian Vegetable Korma recipe, be sure to try out this Roasted Buddha Bowl with Cashew Nuts.

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