If you’re anything like me and there are always a lot of leftover veggies in the fridge, then throwing together a veggie korma is one of the best ways to use them up! Like my chana masala or paneer tikka masala, this dish turns everyday vegetables into something truly delicious and nutritious.
What is a korma?
Vegetable korma is a flavorful Indian curry primarily featuring vegetables in a rich creamy coconut milk sauce. Different vegetables can be used to make it, including potatoes, carrots, peas, tomatoes, cauliflower, onions, etc. It has all the flavor of a lamb korma minus the animal protein. I love making this for my family for a meat-free dinner, and I have no doubts that you will love it too because:
It’s healthy. This dish uses wholesome ingredients, making it perfect for a nutrient-rich lunch or dinner. An easy freezer meal. Making a big batch of a korma is easy! I like to keep some in the fridge and freeze the remaining korma for rainy-day meals. Like most curries, kormas always taste a bit more flavorful when made in advance. Easy to customize. Depending on what I have on hand, I sometimes change the vegetables or add some protein to the mix (chicken thighs or diced lamb is fantastic, but will no longer be vegetarian).
What is vegetable korma made of?
This recipe is very forgiving, and almost any vegetable works. Here is what you’ll need to get started:
Cauliflower. The main component of my vegetarian korma. Cut the cauliflower florets into same-size pieces. Bell peppers. Chopped. I use red bell peppers but any color works. Potatoes. Chopped into quarters. Any smaller and you risk the curry becoming grainy. Green peas. I used frozen but fresh ones work too. Red chili. De-seeded chili to add some heat. Adjust the amount of red chili to make the dish as spicy as you like. You can also use red chili powder for greater control of the heat. Coconut milk. A must for any good curry. Always use coconut milk from a can, not a carton. Curry paste. My sneaky trick for a speedy korma. Sure, you could make your own but this is so much faster. Garlic & ginger. Two non-negotiables. Please use fresh garlic and ginger because the taste is so much better Coriander/cilantro. To garnish. Salt. To taste.
How to make a vegetable korma
Step 1- Combine ingredients. Add the coconut milk, curry paste, cauliflower, red chili, peppers, and potatoes into the slow cooker, along with the minced garlic and ginger. Step 2- Cook. Set your slow cooker to low heat and run for 6 hours or until the potatoes are tender. Add the chopped coriander and frozen peas and stir the ingredients well. Cook the korma for another 5 minutes. Step 3- Serve. Serve immediately with your favorite sides.
Recipe tips and variations
Adjust the consistency– If your korma is too watery, you can mix in some full-fat yogurt or cream, or add a cornstarch slurry toward the end of the cooking time. If your dish is too thick, thin it out with more coconut milk. Make it stovetop or in an instant pot– When I’m pressed for time I occasionally pressure cook this dish or cook it stovetop in a large pot. and it takes less than an hour. Just remember to make sure the vegetables are cut into even pieces. Customize it– As mentioned earlier, the beauty of this curry is just how easy it is to customize. I find that roasted cashews will add a nice nutty flavor and crunch to the creamy texture of the dish, while adding tomatoes will brighten its flavor and balance the rich flavors. Blend your own spices- If you don’t have curry paste, use garam masala instead. This spice blend is another way to give this dish an authentic Indian twist. You can also experiment with cumin seeds, cardamom, or turmeric if you have them on hand. Compliment the dish- Paired with some naan, basmati rice, or coconut rice; this is a meal the whole family will adore. You can also serve it with roti, paratha, or some simple basmati rice.
Storage instructions
To store: Refrigerate leftovers in an airtight container as soon as it cools. This dish will last 3 to 4 days in the fridge. To freeze: If you have a big batch of leftovers, divide them into portions and freeze them in airtight containers. These will last for up to 6 months. To reheat: Reheat the korma in the microwave or on the stove over medium heat. Add a splash of water or coconut milk if needed.
More curry recipes to try
Butter chicken Chicken curry with coconut milk Shrimp curry Lamb vindaloo Chicken tikka masala
Frequently asked questions
