Creamy Vegetable Korma

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This healthy Vegetable Korma recipe is subtly spicy, made in one pan with veggies, cashews, yogurt, and deeply flavorful Indian-inspired spices. Super easy to make and quick to clean up, this creamy and comforting dish can be modified to your desired level of spiciness, and can also be made vegan. 

a skillet filled with orange veggie korma curry with a wooden spoon
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This has been a favorite recipe of mine for years, and I’m so excited to finally be sharing it with you! Vegetable korma is a deliciously spiced dish that is most commonly associated with India, but variations of it can also be found in Pakistan and Bangladesh. Whenever I get take-out from my favorite local Indian food restaurant, veggie korma is the first thing that always comes to my mind to order. I hope you will love my subtly spicy and richly flavored take on this dish as much as we do, it is creamy comfort food at its finest! 

a side view of a skillet filled to the brim with creamy looking vegetable korma

📋 Why You’ll Love This Recipe

  • Only requires one pan, making clean-up a breeze. 
  • Quick to make. 
  • Super creamy and has a perfectly balanced blend of spices for a vegetarian korma.
  • Spiciness can be adjusted to preference. 
  • Uses healthy fats and nutrient-rich vegetables.
  • Has a deeply warm and comforting flavor.
  • Naturally vegan, dairy-free, gluten-free, soy-free, refined sugar-free.
hands hold a gray ceramic bowl filled with veggie korma and white rice sprinkled with green cilantro

🥘 Ingredients & Substitutions

  • Raw cashews: They add a little crunch and amazing texture, and are also rich in fiber, nutrients, heart-healthy fats, and plant protein. You can replace them with other nuts if you prefer. If you are on a nut-free diet, replacing the cashews with pumpkin seeds or hemp seeds are both delicious and healthy options. 
  • Potato: Filling, and adds texture, fiber, vitamins, and nutrients.
  • Plant-based or Greek yogurt: Adds creaminess, protein, and gut-healthy live cultures. 
  • Spices: The spices in this recipe are key to the flavor, so I wouldn’t recommend adjusting or omitting any. They give this dish its unique taste and depth of flavor. 
  • Chili pepper: This dish is spicy but not overly so, however, if you’d like more or less spice you can modify the amount of chili pepper you use. 
  • Vegetables: Bring this dish nutritious volume, vitamins, fiber, and deliciousness! You can use any veggies you prefer. Peas, carrots, cauliflower, zucchini, baby corn, bell peppers, and green beans are some of my favorites.
  • Coconut milk: Adds so much richness and flavor that balances the spice blend, and is extremely creamy and nutrient dense. If you aren’t vegan or on a dairy-free diet, you can substitute coconut milk for heavy cream if you prefer. 
evening sunlight strikes a bowl of golden vegetable korma nestled alongside white rice and fresh cilantro

🔪 How-to Make

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Recipe Rating



  1. Super recipe for korma. Love the newer twists too from the original recipe. Just a suggestion – you can make a paste of cashews too which’ll make the gravy creamier.

  2. 5 stars
    Loved what coconut milk did to the Korma. A wonderful recipe indeed. Thanks for sharing.

  3. 5 stars
    Oh yum! You had me at made in one pan! This looks fantastic packed with all those spices and vegetables.

  4. 5 stars
    Wow this was fantastic especially with the addition of coconut milk very good recipe