All Recipes Veg Korma: Easy, Delicious, and Authentic Ideas

Veg Korma is one of those classic Indian dishes that never fails to impress, whether you’re cooking for family, friends, or just treating yourself. This creamy, mildly spiced curry is packed with a medley of fresh vegetables, simmered gently in a rich, nutty gravy made from cashews, coconut, and fragrant spices.

It’s an absolute delight for vegetarians and vegans alike, offering a flavorful yet comforting meal that pairs beautifully with naan or steamed basmati rice.

What makes this All Recipes Veg Korma so special is its perfect balance of spices and creaminess without being overly heavy. The dish is versatile, easily adaptable to whatever veggies you have on hand, and quick enough for a weeknight dinner.

Plus, it’s an excellent way to sneak in extra nutrients while enjoying a truly indulgent taste experience. Ready to dive into a bowl of velvety, aromatic delight?

Let’s get cooking!

Why You’ll Love This Recipe

This Veg Korma recipe stands out because it’s:

• Rich and creamy without relying on cream or butter, thanks to a blend of cashews and coconut.
• Loaded with fresh vegetables like carrots, peas, potatoes, and cauliflower for a wholesome, nutritious meal.
• Mildly spiced to please all palates, making it perfect for kids and adults alike.
• Easy to customize – swap out veggies or adjust the spice level to your liking.
• A great make-ahead dish that tastes even better the next day!

Ingredients

• 1 cup mixed vegetables (carrots, peas, green beans, cauliflower, potatoes), diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/4 cup cashew nuts, soaked in warm water for 15 minutes
• 1/4 cup fresh or desiccated coconut
• 1/2 cup plain yogurt (or coconut yogurt for vegan option)
• 2 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish
• 1 tbsp cream or coconut cream (optional for extra richness)

Equipment

• Large non-stick skillet or saucepan
• Blender or food processor
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and chopping board
• Mixing bowl for soaking nuts

Instructions

1. Prepare the cashew-coconut paste: Drain the soaked cashews and add them to a blender with the coconut and 1/4 cup water. Blend into a smooth, creamy paste. Set aside.
2. Sauté the aromatics: Heat oil in your skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add chopped onions: Cook until golden brown, stirring frequently to avoid burning. This usually takes about 5-7 minutes.
4. Stir in ginger and garlic: Cook for another 1-2 minutes until the raw smell disappears.
5. Add the dry spices: Mix in coriander powder, turmeric, garam masala, and chili powder. Stir well to coat the onions and release the spices’ aroma.
6. Add mixed vegetables: Toss the diced vegetables into the pan and stir to combine with the spice mixture.
7. Pour in the cashew-coconut paste: Stir everything together, coating the vegetables evenly.
8. Add yogurt and water: Mix in the yogurt gently to prevent curdling. Then pour in the remaining water or broth to create a gravy.
9. Simmer the korma: Cover and cook on low heat for about 15-20 minutes or until the vegetables are tender but not mushy.
10. Adjust seasoning: Add salt to taste and a splash of cream or coconut cream if desired for extra richness.
11. Garnish and serve: Sprinkle chopped cilantro on top before serving hot with naan or rice.

Tips & Variations

For a vegan version, use coconut yogurt and coconut cream instead of dairy-based products.

Feel free to add paneer cubes or tofu for added protein.

If you prefer a thinner gravy, increase the water or broth slightly.

To deepen the flavor, roast the spices lightly before adding the onions.

Leftover korma tastes amazing the next day and can be frozen in airtight containers for up to 2 months.

Nutrition Facts

Serving Suggestions

Veg Korma is incredibly versatile when it comes to serving. Here are some delicious options to enjoy alongside:

• Steamed basmati rice: The fluffy grains perfectly soak up the creamy gravy.
• Warm naan or roti: Great for scooping up every last bit of the sauce.
• Jeera rice: Cumin-infused rice adds a complementary aroma to the dish.
• Raita or cucumber salad: These cooling sides balance the richness and spice.
• Try it with Bread And Gravy Recipe for a unique fusion twist.

Conclusion

Veg Korma is a delightful way to enjoy a hearty, flavorful vegetarian meal that’s both comforting and wholesome. Its creamy texture and gentle spices make it accessible for all levels of spice tolerance, while the variety of vegetables ensures a well-rounded nutritional profile.

Whether you’re cooking for a festive occasion or a simple weeknight dinner, this recipe delivers consistently delicious results.

Don’t hesitate to experiment with different vegetables or add-ins like tofu or paneer to suit your tastes. For more inspiration on comforting dishes, check out our Breakfast Wellington Recipe or the flavorful Braised Pork Ribs With Radish Recipe.

And if you love discovering new ways to elevate your meals, our Bluebill Duck Recipes offer some exciting options!

Happy cooking and enjoy your delicious Veg Korma!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “All Recipes Veg Korma”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and flavorful vegetable korma made with a blend of spices and coconut milk. Perfect as a main dish served with rice or naan.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “1 large onion, finely chopped”, “2 cloves garlic, minced”, “1 tablespoon ginger, grated”, “1 cup mixed vegetables (carrots, peas, potatoes, cauliflower)”, “1/2 cup cashews”, “1/2 cup coconut milk”, “1/4 cup plain yogurt”, “1 teaspoon ground coriander”, “1 teaspoon ground cumin”, “1/2 teaspoon turmeric powder”, “1/2 teaspoon garam masala”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and ginger; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add ground coriander, cumin, turmeric, and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables and cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Blend cashews with coconut milk and yogurt until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour cashew mixture into the pan and mix well.”}, {“@type”: “HowToStep”, “text”: “Simmer for 15 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in garam masala and salt, cook for 2 more minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “8 g”, “fatContent”: “22 g”, “carbohydrateContent”: “25 g”}}