If you have ever craved a rich, creamy, and comforting curry that’s packed with vibrant vegetables, then this Vegetarian Korma Recipe is about to become your new favorite. It’s a delightful medley of tender potatoes, sweet carrots, and crunchy cashews simmered in a luscious coconut milk sauce seasoned with fragrant spices. This dish not only nourishes your body but also brings an exotic warmth to your table, making it perfect for both weeknight dinners and special occasions. Trust me, once you try this recipe, you’ll understand why it’s a beloved classic in vegetarian cooking!
Ingredients You’ll Need
The beauty of this Vegetarian Korma Recipe lies in its simple yet purposeful ingredients. Each item plays a crucial role, lending the dish its signature texture, bright color, and rich flavor. Let’s take a look at what you’ll gather to bring this flavorful curry to life.
- Avocado or olive oil: Using these oils adds a mild flavor and helps to sauté the aromatics perfectly without overpowering the dish.
- Yellow onion: Provides a natural sweetness and depth when sautéed until soft and translucent.
- Fresh ginger: Adds a zesty, warm undertone that brightens up the curry’s overall flavor.
- Garlic: Delivers that essential savory punch that lingers on the palate.
- Russet potatoes: Create a creamy, starchy base that soaks up the spices beautifully.
- Carrots: Bring a tender crunch and natural sweetness to balance the spices.
- Crushed cashews: Add a subtle nutty richness and wonderful texture to the sauce.
- Tomato sauce: Offers tang and body to the korma, blending seamlessly with the coconut milk.
- Salt: Enhances all the flavors, tying them together harmoniously.
- Curry powder: The heart of this dish, infusing it with fragrant and complex spices.
- Frozen green peas: Burst of color and a sweet pop that makes each bite more exciting.
- Green and red bell peppers: Contribute bright crunch and a vibrant look.
- Full-fat coconut milk: The creamy, velvety base that makes this curry so indulgent and luscious.
How to Make Vegetarian Korma Recipe
Step 1: Sauté Aromatics
Start by heating your choice of avocado or olive oil in a skillet over medium heat. Once the oil shimmers, toss in the diced yellow onion and cook it until it turns translucent and soft, releasing its sweet aroma. This is the flavor foundation you want for the entire dish.
Step 2: Add Fresh Ginger and Garlic
Next, grate fresh ginger and mince garlic, then add them to the skillet. Cook for a minute or two until their fragrant spices fill your kitchen with mouthwatering smells. This step awakens the senses and sets the stage for the curry’s bold flavor profile.
Step 3: Incorporate Vegetables and Cashews
Now, stir in cubed russet potatoes and chopped carrots along with crushed cashews and tomato sauce. The cashews will thicken the sauce naturally, while the potatoes and carrots provide the comforting heart of the dish.
Step 4: Season and Simmer
Sprinkle in salt and your curry powder, then mix everything thoroughly so that the spices coat the vegetables well. Let this mixture cook for about 15 minutes, stirring occasionally, until the potatoes become tender and soak up all those beautiful spices.
Step 5: Add Peas, Peppers, and Coconut Milk
Finally, fold in frozen green peas and diced green and red bell peppers, followed by a generous pour of full-fat coconut milk. Reduce the heat to low and let it simmer gently for 10 to 15 minutes. The coconut milk melds all the flavors into a rich, creamy sauce that’s heavenly on every spoonful.
How to Serve Vegetarian Korma Recipe
Garnishes
To elevate your Vegetarian Korma Recipe even further, consider garnishing with a sprinkle of fresh cilantro leaves or chopped toasted cashews for added texture. A dash of red chili flakes can also add just the right hint of heat if you like a little spice kick.
Side Dishes
This curry pairs wonderfully with fluffy basmati rice or warm, pillowy naan bread. If you want to add a contrasting crunch, a simple cucumber raita or a fresh green salad with lemon dressing will bring great balance to the rich flavors.
Creative Ways to Present
For an impressive dinner presentation, serve the Vegetarian Korma Recipe in a shallow bowl surrounded by vibrant vegetable slices or edible flowers to brighten up your serving plate. For a fun twist, you can also stuff it into warm pita pockets with a dollop of yogurt for a handheld delight.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetarian Korma Recipe tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days, ready to reheat whenever you crave that comforting curry.
Freezing
This curry freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for the best texture and flavor preservation.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking, or microwave it in short bursts until warmed through. Add a splash of water or coconut milk if it thickens too much during storage.
FAQs
Can I use other vegetables in this Vegetarian Korma Recipe?
Absolutely! Vegetables like cauliflower, green beans, or sweet potatoes can be wonderful additions or substitutions, depending on what you have on hand or your personal preferences.
Is this recipe spicy?
This Vegetarian Korma Recipe is mild by default, focusing on warm and aromatic spices rather than heat, but you can easily add chili powder or fresh chilies if you like it spicier.
Can I make this recipe vegan?
Yes! Since the recipe uses coconut milk and no dairy, it’s naturally vegan, making it a perfect plant-based comfort food option.
What can I serve with Vegetarian Korma Recipe for a complete meal?
Serving it with basmati rice or naan is classic, and adding a simple salad or yogurt-based side dish will round out the meal beautifully.
How long does it take to make from start to finish?
This Vegetarian Korma Recipe takes about 35 minutes from start to finish, with most of the time spent gently simmering the vegetables to tender perfection.
Final Thoughts
I can’t recommend this Vegetarian Korma Recipe enough for anyone seeking a dish that is comforting, flavorful, and full of wholesome ingredients. It’s a heartwarming curry that feels special yet is straightforward enough for a busy weeknight. Give it a try and prepare to fall in love with every creamy, spiced bite!
Print
Vegetarian Korma Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This Vegetarian Korma is a creamy and flavorful dish featuring tender potatoes, carrots, and bell peppers simmered in a rich coconut milk curry sauce with cashews and aromatic spices. Perfectly spiced and easy to prepare, it makes for a comforting meal served over rice or with naan bread.
Ingredients
Vegetables and Aromatics
- 2 tablespoons avocado or olive oil
- 1 medium yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1/2 cup frozen green peas
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
Other Ingredients
- 1/4 cup crushed cashews
- 1 cup tomato sauce
- 1 teaspoon salt, or to taste
- 2 tablespoons curry powder
- 1 cup full-fat coconut milk
Instructions
- Heat Oil: Heat 2 tablespoons of avocado or olive oil in a skillet over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the diced yellow onion to the skillet and sauté until it becomes translucent and soft, about 5 minutes.
- Add Ginger and Garlic: Stir in the grated fresh ginger and minced garlic, cooking for about 1-2 minutes until fragrant but not burnt.
- Add Vegetables and Cashews: Add the cubed russet potatoes, chopped carrots, crushed cashews, and tomato sauce to the skillet. Mix well to combine all ingredients evenly.
- Season: Sprinkle salt and curry powder over the mixture, stirring thoroughly to coat all the vegetables with the spices.
- Cook Potatoes: Cover and cook on medium heat for about 15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Add Peas and Peppers: Incorporate the frozen green peas along with chopped green and red bell peppers into the skillet. Stir to combine.
- Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and reduce the heat to low. Allow the korma to simmer gently for 10 to 15 minutes until the flavors meld and the sauce thickens slightly.
- Serve: Serve the vegetarian korma warm, paired traditionally with steamed rice or naan bread for a complete meal.
Notes
- Adjust the curry powder amount based on your preferred spice level.
- For a nut-free version, omit cashews or substitute with toasted sunflower seeds.
- Full-fat coconut milk gives a creamy texture; light coconut milk can be used for a lower calorie option but the sauce may be less rich.
- Leftovers keep well refrigerated for up to 3 days and taste even better on the second day.
- Optional garnish: fresh cilantro or a squeeze of lime to brighten the flavors before serving.
