Creamy Vegetable Korma

My creamy vegetable korma is made in one pan with potato, mixed vegetables, ground cashews, and two cans of coconut milk, simmered with curry powder, garam masala, coriander, and cardamom. Plant-based yogurt adds tang, and a squeeze of lime at the end brightens it up. It’s vegan and gluten-free as written, and one jalapeño or serrano gives it a gentle heat you can dial up or down.

The Takeout Order I Finally Started Making at Home

Vegetable korma is the first thing I order whenever I get takeout from my favorite local Indian restaurant, and this homemade version has been one of my own favorites for years. Korma is most closely associated with India, and variations are also made in Pakistan and Bangladesh.

My take is subtly spicy and made in one pan, with ground cashews and coconut milk making the sauce rich and creamy.

Why This One Earns a Spot in the Rotation

• One pan, so there’s only one thing to wash.
• No blender needed. The cashews are ground or finely chopped and cook right in the pan.
• Full-fat coconut milk and cashews make a thick, rich sauce without cream.
• The heat comes from one fresh chile, so it’s easy to go milder or spicier.
• Works with whatever vegetables you have, fresh or frozen.
• Vegan and gluten-free as written, with an easy swap to ghee and Greek yogurt if you eat dairy.

What to Know About the Cashews, Coconut Milk, and Yogurt

• Raw cashews: Grind them or chop them finely so they cook down into the sauce and thicken it. For nut-free, swap in pumpkin seeds or hemp seeds.
• Yogurt: Plain plant-based yogurt keeps it vegan. Plain Greek yogurt works if you eat dairy.
• Vegetables: Broccoli, cauliflower, carrots, peas, zucchini, green beans, bell peppers, and baby corn all work. Fresh or frozen is fine.
• Coconut milk: Use full-fat canned coconut milk. If you’re not dairy-free, you can swap one can for the same amount of heavy cream.

How to Make Veggie Korma

Rice, Naan, and Other Ways to Serve It

• Spoon over basmati rice or quinoa.
• Tear up gluten-free naan for scooping.
• Stir in cubed paneer if you’re not keeping it vegan.
• Serve Spicy Yogurt Mint Chutney on the side.
• Serve smaller portions alongside Vegan Biryani or other Indian-inspired dishes.

Storing and Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through.

Frequently Asked Questions

Can I omit the oil in this recipe?

Yes, you can omit if on an oil-free diet! If you aren’t vegan, you can replace the oil with ghee. 

Can I use heavy cream instead of coconut milk?

Yes. If you’re not dairy-free, swap one can of coconut milk for the same amount of heavy cream.

How do I adjust the spiciness of this recipe?

You can modify the spiciness of this dish to suit your tastes by omitting the chili pepper if you want less spice, or adding more if you love spice! 

What vegetables go best in vegetable korma?

Broccoli, cauliflower, and carrots are my go-tos, and I sometimes add extra potato. Peas, green beans, and bell peppers work well too.

Can I use dried ginger instead of fresh? 

Yes, ½ teaspoon of dried ginger will replace the freshly grated ginger just fine. 

My Top Tips

• If the sauce is too thin, let it simmer uncovered for another 5 to 10 minutes, stirring now and then, until it thickens enough to coat a spoon. Watery vegetables like zucchini and frozen veggies release more liquid, so this happens more often with those.
• If the sauce is too thick, stir in a splash of water or vegetable broth a tablespoon or two at a time until it loosens up. The ground cashews and potato keep thickening the sauce as it sits, so leftovers usually need a little extra liquid when you reheat them.
• Don’t rush the 15 minutes of sautéing at the start. That’s where the onion, ginger, garlic, and spices build the flavor the rest of the sauce depends on.

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