Vegetable Korma (Veg Kurma) is an authentic rich Indian curry made in the restaurant-style. This curry has creamy cashew and coconut milk base. Loaded with lots of veggies, this mix vegetable korma is healthy, vegan & gluten-free.
Vegetable korma is popularly known as veg kurma also. Though this is an easy curry recipe, it has lots of ingredients that makes it delicious and flavorful. However, this is a healthy curry and combines well with rice and flatbreads.
This is a creamy curry and the creaminess comes from cashews, poppy seeds, coconut. We can also replace coconut with coconut milk also. Coconut milk brings a smoothness to the gravy. This curry is vegan and gluten-free also.
Among the spices, whole spices play an important role in making the curry fragrant and yummy. Bay leaf, cardamom, cinnamon, cloves are the whole spices that go in this recipe. Apart from that coriander powder, cumin powder, red chili powder, black pepper powder.
This recipe requires little planning and preparation. e.g. you need to soak cashews and poppy seeds before grinding to puree. Soak them separately in hot water for 30 - 40 minutes. Also, you need to prep all vegetables. More vegetables mean a little more time. Then also make a puree of onion and tomatoes.
Frequently Asked Questions
What Is Vegetable Korma?
Vegetable korma is a delicious creamy mix vegetable curry made with rich creamy tomato, onion, cashew, & coconut-based gravy. The vegetables used for this recipe are carrots, peas, potatoes, beans, cauliflower. You can also add paneer or tofu cubes, baby corns, capsicum, bell peppers to the Korma.
Can I Make My Vegetable Korma Vegan?
Yes, definitely. This recipe I have shared here is completely vegan. The only thing you need to do is replace the fresh cream with a mixture of cashew & coconut milk cream. Cashew will give a richness and thickness to the gravy. If you don't have coconut cream, you can also use freshly grated coconut 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 it 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 & yogurt based curry. Normally in tikka masala, we marinate paneer/ mushroom/ vegetable with the yogurt, flour, spices mix. And these are charred or grilled (paneer tikka masala, cauliflower tikka masala, mushroom tikka masala).
Gravy is made with tomatoes and cashews that makes it smooth and creamy. In this process, the marination mixture is also added to the gravy, which brings in a thickness in gravy.
Whereas Korma is basically a delicious rich creamy curry that has heavy rich cream and cashews. So the sauce is different than that of the tikka sauce. Basic ingredients are coconut, poppy seeds, cashews in veg kurma.
Instant Pot Vegetable Korma (Veg Kurma)
This creamy vegetable curry can be easily made in an Instant Pot. The only difference in preparation is you have to chop vegetables into little larger pieces than the regular stove-top method. Otherwise, veggies will be too soft and mushy.
First cook the onion, tomato gravy (following the same steps mentioned down in the stove-top method) on saute mode.
Don't add cashew & 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 you can steam the chopped veggies for a minute (on steam mode). Prepare curry gravy on saute mode. Then add the steamed veggies to the gravy. Now cook for next 2 minutes on low-pressure mode. Then add coconut & cashew cream and cook for the next 2 minutes on saute mode.
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 to mushy.
Step 2 - Prepare the cashew paste
Soak 1/4 cup cashews in hot water for 30 minutes. After 30 minutes remove from 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, garlic. Heat oil in a pan. Add bay leaf, cinnamon stick, cloves, cardamom to the pan and saute for 10 - 15 seconds till fragrant.
Then add the onion puree and cook till it starts leaving oil. Now add dry spices, salt, and stir.
Now add cashew & coconut milk paste to the pan. Add 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.
Recipe Card for Vegetable Korma
Vegetable Korma (Veg Kurma) (Vegan + Gluten-free)
- 4 potatoes peeled & diced
- 2 medium carrots peeled & diced
- 1 medium cauliflower head
- 1/2 cup green peas
- 2 medium onion
- 2 medium tomatoes
- 1 tbsp ginger garlic paste 6 garlic pods + 1 inch ginger
- 1 bay leaf
- 4 cardamom
- 4 cloves
- 1 inch cinnamon stick
- 2 tsp coriander powder
- 1 tsp red chilli powder (paprika)
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 3/4 tsp garam masala
- salt to taste
- 5 tbsp vegetable oil or mustard oil
- 1/4 cup coriander leaves (fresh) finely chopped
- 1/4 cup cashew nuts
- 1/4 cup coconut milk
- 2 tbsp poppy seeds
- Soak cashew nuts in hot water for 30 minutes.
- Soak poppy seeds for 15 minutes in separate bowl.
- Make a paste of chopped onion, tomatoes, ginger garlic paste.
- After 30 minutes, put cashew nuts, poppy seeds, coconut milk in a blender and blend to a puree/ paste.
- Prep all vegetables into equal bite sized pieces.
- Boil the veggies till it's fork-tender.
- Don't over cook to mushy veggies.
Prepare Gravy & Mix Veggies
- In a pan heat some oil.
- Add whole spices like bay leaf, cardamom, cinnamon, cloves.
- Saute for 30 seconds till its fragrant.
- Add onion, tomato, ginger garlic paste to the pan.
- Saute for 5 minutes on medium to low flame.
- Or till it's cooked and starts leaving oil.
- Now add all dry ground spices mentioned above in ingredients list.
- Give it a nice stir.
- Now add cashew and coconut puree to the pan.
- Mix well.
- Add 1/4 cup water and simmer for 2 minutes.
- Then add boiled vegetables to the gravy.
- Add little water if it's too thick at this stage.
- Simmer for another 2 - 3 minutes.
- Turn off the heat once curry is creamy thick.
- Garnish with freshly chopped coriander leaves.
- Serve hot with roti, paratha or naan.
Here I would request you to read other similar authentic Indian curry recipes like mushroom matar masala, paneer tikka masala, mushroom tikka masala, cauliflower tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, Shaam savera curry. For more read 30 Indian Curry recipes here.
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