Veg Korma Recipe Easy and Creamy Indian Curry Delight

Veg Korma is a rich, creamy, and aromatic Indian curry that brings together a medley of fresh vegetables simmered in a luscious coconut and cashew-based sauce. This dish is perfect for those who love flavorful yet comforting meals that can be enjoyed with rice or Indian breads like naan or roti.

Whether you’re cooking for a festive occasion or a simple weeknight dinner, veg korma is sure to impress with its delightful blend of spices and textures.

What makes veg korma truly special is the balance of creamy richness and subtle spices that enhance the natural sweetness and earthiness of the vegetables. This recipe is versatile, allowing you to customize it with your favorite seasonal veggies and nuts.

Plus, it’s vegetarian and can easily be made vegan by substituting dairy ingredients with plant-based alternatives.

Get ready to dive into this delicious veg korma recipe that will warm your kitchen and your heart!

Why You’ll Love This Recipe

Veg Korma offers a perfect harmony of flavors and textures, making it a crowd-pleaser for vegetarians and non-vegetarians alike. It’s creamy but not heavy, richly spiced but not overwhelming, and packed with nutritious vegetables that provide a wholesome meal.

This recipe is incredibly flexible—you can use whatever vegetables you have on hand, and it’s a fantastic way to incorporate more plant-based meals into your diet. The use of ground nuts and coconut milk gives it a luxurious texture that elevates the dish beyond your typical vegetable curry.

Additionally, this dish pairs beautifully with a variety of sides, making it ideal for dinner parties or cozy family meals. If you enjoy exploring Indian cuisine or want a new favorite veggie curry, this veg korma recipe will quickly become a staple.

Ingredients

• 2 tablespoons oil (vegetable or ghee)
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 cup mixed vegetables (carrots, peas, beans, cauliflower, potatoes, chopped into bite-sized pieces)
• 1/4 cup cashew nuts
• 1/4 cup grated coconut (fresh or frozen)
• 1/2 cup yogurt (or coconut yogurt for vegan)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 cup water
• Salt to taste
• Fresh coriander leaves for garnish
• 1/2 cup cream (optional, replace with coconut cream for vegan)

Equipment

• Large skillet or deep pan
• Blender or food processor (for blending nuts and coconut)
• Measuring cups and spoons
• Knife and chopping board
• Wooden spoon or spatula
• Serving bowl

Instructions

1. Prepare the cashew-coconut paste: Soak cashew nuts in warm water for 15 minutes. Then blend the soaked cashews and grated coconut with a little water to make a smooth paste. Set aside.
2. Sauté the spices and aromatics: Heat oil in a large skillet over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown, about 7-8 minutes.
3. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 2 minutes until fragrant, ensuring it does not burn.
4. Cook the vegetables: Add the mixed vegetables to the pan. Stir well to coat them with the onion and spice mixture. Cook for 5 minutes, stirring occasionally.
5. Add spices: Sprinkle coriander powder, turmeric powder, red chili powder, and salt over the vegetables. Mix thoroughly and cook for another 2 minutes to roast the spices.
6. Incorporate the cashew-coconut paste: Pour the prepared paste into the pan and stir well to combine with the vegetables and spices.
7. Add yogurt and water: Lower the heat and add the yogurt slowly, stirring constantly to avoid curdling. Then pour in water to thin the sauce to your desired consistency.
8. Simmer: Cover the pan and let the korma simmer on low heat for 15-20 minutes, or until the vegetables are tender and the flavors meld beautifully.
9. Finish with cream and garam masala: Stir in the cream and garam masala. Cook for an additional 3-4 minutes on low heat. Adjust salt and spice levels as needed.
10. Garnish and serve: Sprinkle freshly chopped coriander leaves on top and serve hot with steamed basmati rice, naan, or paratha.

Tips & Variations

For a vegan version, substitute yogurt and cream with coconut yogurt and coconut cream respectively.

Feel free to add your favorite vegetables such as bell peppers, mushrooms, or even paneer for added protein and texture.

If you prefer a thicker korma, reduce the amount of water or simmer uncovered for a few extra minutes.

Roasting the cashews before blending enhances their flavor, adding a toasty note to the curry.

For a nut-free version, replace cashews with soaked sunflower seeds or omit altogether.

Nutrition Facts

Serving Suggestions

Veg korma pairs wonderfully with fragrant basmati rice, allowing the creamy sauce to soak into each grain for a comforting bite. For a more traditional Indian experience, serve it alongside warm naan, chapati, or paratha.

To complete your meal, consider adding a side of cooling cucumber raita or a tangy mango chutney. A simple green salad with lemon dressing also complements the richness of the korma and adds a fresh contrast.

For a festive touch, garnish the korma with toasted nuts and fresh pomegranate seeds to add crunch and color.

Conclusion

Veg Korma is a timeless dish that beautifully showcases the best of Indian vegetarian cooking. With its creamy texture, fragrant spices, and a delightful mix of vegetables, it satisfies both the palate and the soul.

This recipe is easy to customize and perfect for family dinners, special occasions, or whenever you crave a warm, comforting meal.

Its versatility makes it accessible for both novice and experienced cooks, and the ingredients are easy to find in most grocery stores. Plus, the nutritional benefits of fresh vegetables combined with the richness of nuts and creamy sauce make it a nourishing choice.

Don’t forget to check out other delicious plant-based recipes like Instant Pot Vegetarian Recipes Indian Food Lovers Adore, Vegetable Alfredo Recipes for Creamy, Healthy Dinners, and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to keep your menu exciting and wholesome.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Veg Korma”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and mildly spiced mixed vegetable curry cooked in a rich coconut and cashew sauce. Perfect as a comforting main dish served with rice or naan.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons oil”, “1 teaspoon cumin seeds”, “1 large onion, finely chopped”, “1 tablespoon ginger-garlic paste”, “2 medium tomatoes, pureed”, “1/4 cup cashew nuts, soaked and ground to paste”, “1/2 cup coconut milk”, “1 cup mixed vegetables (carrots, peas, beans, potatoes), chopped”, “1 teaspoon garam masala”, “1/2 teaspoon turmeric powder”, “1 teaspoon coriander powder”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and add cumin seeds until they splutter.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Stir in ginger-garlic paste and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add tomato puree and cook until oil separates.”}, {“@type”: “HowToStep”, “text”: “Mix in turmeric, coriander powder, and salt.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables and cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in cashew paste and coconut milk, stir well.”}, {“@type”: “HowToStep”, “text”: “Cover and simmer for 15 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Sprinkle garam masala and cook for another 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander leaves and serve hot.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “6 g”, “fatContent”: “18 g”, “carbohydrateContent”: “22 g”}}