Vegetable Korma | Veg Kurma (Vegan + Gluten-Free)

Vegetable Korma (Veg Kurma) is an authentic rich Indian curry made in the restaurant style. This curry has a creamy cashew and coconut milk base. Loaded with many veggies, this mix of vegetable korma is healthy, vegan & gluten-free.

Vegetable korma, also popularly known as vegetable kurma, is an easy curry recipe with lots of delicious and flavorful ingredients. It is also a healthy curry that combines well with rice and flatbreads.

This is a creamy curry, and the creaminess comes from cashews, poppy seeds, and coconut. We can also replace coconut with coconut milk, which smooths the gravy. This curry is vegan and gluten-free.

Whole spices play an important role in making the curry fragrant and yummy. This recipe includes bay leaf, cardamom, cinnamon, and cloves. Coriander powder, cumin powder, red chili powder, and black pepper powder are also included.

This recipe requires little planning and preparation. For example, soak cashews and poppy seeds separately in hot water for 30 - 40 minutes before grinding to puree. You also need to prep all the vegetables. More vegetables mean a little more time. They also make a puree of onion and tomatoes.

Frequently Asked Questions

What Is Vegetable Korma?

Vegetable korma is a delicious, creamy, mixed vegetable curry made with rich, creamy tomato, onion, cashew, and coconut-based gravy. The vegetables used for this recipe are carrots, peas, potatoes, beans, and cauliflower. Add paneer or tofu cubes, baby corn, capsicum, and bell peppers to the Korma.

Can I Make My Vegetable Korma Vegan?

Yes, definitely. This recipe I have shared here is completely vegan. You only need to replace the fresh cream with a mixture of cashew and coconut milk cream. Cashews will give the gravy richness and thickness. If you don't have coconut cream, you can use freshly grated or desiccated coconut.

How To Store Leftover Vegetable Korma?

You can refrigerate the curry for 2 - 3 days in freezer bags or airtight boxes. These are also freezer-friendly, so you can store them in the freezer for a week. Just reheat for a minute or two.

What Is the Difference Between Tikka Masala Curry & Korma Curry?

As far as I understand, tikka masala is made with a cashew and yogurt-based curry. Typically, we marinate paneer, mushrooms, or vegetables with yogurt, flour, and spices. Then, they are charred or grilled (paneer tikka masala, cauliflower tikka masala, mushroom tikka masala).

Gravy is made with tomatoes and cashews, which makes it smooth and creamy. During this process, the marination mixture is also added to the gravy, thickening it.

Kurma is a delicious, rich, creamy curry made with heavy cream and cashews. The sauce is different from that of tikka. The basic ingredients in veg kurma are coconut, poppy seeds, and cashews.

Instant Pot Vegetable Korma (Veg Kurma)

This creamy vegetable curry can be easily made in an Instant Pot. The only difference in preparation is that you must chop vegetables into slightly larger pieces than the regular stove-top method. Otherwise, the veggies will be too soft and mushy.

First, cook the onion and tomato gravy in saute mode (following the steps mentioned in the stove-top method).

Don't add cashew and coconut paste now. Then, add diced vegetables to the gravy. Add 1 cup water and cook on low pressure for 3 minutes with quick release. Then add cashew coconut paste and simmer for 2 minutes on saute mode.

Another way is to steam the chopped veggies for a minute (on steam mode). Prepare curry gravy in saute mode. Then, add the steamed veggies to the gravy. Now, cook for the next 2 minutes on low-pressure mode. Then add coconut and cashew cream and cook in saute mode for 2 minutes.

Vegetable Korma (Veg Kurma) (Stovetop)

Step 1 - Blanch the vegetables (par-boiled)

Chop the veggies into medium size pieces. Add these chopped veggies to a bowl and immerse in water. Add a pinch of salt and boil till potatoes are fork-tender. Don't overcook the vegetables too mushy.

Step 2 - Prepare the cashew paste

Soak ¼ cup cashews in hot water for 30 minutes. After 30 minutes, remove them from the water and put them in a blender.

Add coconut milk and blend it to a smooth paste.

Step 3 - Preparation of gravy

Prepare a smooth paste of onion, tomatoes, ginger, and garlic. Heat oil in a pan. Add bay leaf, cinnamon stick, cloves, and cardamom to the pan and saute for 10 - 15 seconds until fragrant.
Then add the onion puree and cook until it starts leaving oil. Now add dry spices and salt and stir.
Now add the cashew and coconut milk paste to the pan. Add a little water and simmer for 2 minutes.

Step 4 - Add par-boiled vegetables & simmer

Now add boiled/ steamed veggies. Simmer for another 2 - 3 minutes. Garnish with freshly chopped coriander leaves.

Similar Recipes

• mushroom matar masala,
• paneer tikka masala
• mushroom tikka masala
• cauliflower tikka masala
• gatte ki sabzi
• palak paneer

Recipe Card for Vegetable Korma

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