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Creamy Vegetable Korma

Vegetable korma

Vegetable korma is a traditional Indian dish that exemplifies comfort food. It features a variety of vegetables cooked in a creamy, spiced sauce.

Just like the many types of salsa you will find in Mexico, different regions of India have their own unique variations of korma. For example, in the northern regions of India, it is typically made with a rich cream sauce, while in the south, it’s often made with coconut milk. Some versions of the dish may even include meat, while others are strictly vegetarian.

Korma dates back to the Mughal era in India. This is when they built the Taj Mahal. It was traditionally served to royalty and nobility. How about that! I love how versatile this dish is, because you can use just about any vegetables you have. Typically, it is a combination of carrots, potatoes, peas, and cauliflower. I like add some butternut squash or zucchini. The substitutions are unlimited!

Korma spice mix

I simplified the recipe to a few spices that can be found in most grocery stores like cumin, turmeric, cloves, cinnamon. There are several others spices that can be used like fennel seeds, garam marsala, roasted gram but since they can only be found in Indian stores or online, I omitted them.

Whether you use a few aromatics or more, the key is to temper them, to heat them in some oil before adding them to the stew to release the aromatic oils.

Vegetable korma pairs well with basmati or coconut rice, and naan. You can also start with a puffed rice salad for a nice fresh. Who is in the mood for amazing Indian food?


Vegetable korma

Creamy Vegetable Korma

Korma is a mildly spiced, creamy Indian stew that is the definition of comfort food that can be made in less than hour.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Entree
Cuisine Indian
Servings 6 people



  • 1 large onion finely diced
  • 2 cloves of garlic minced
  • 2 pieces minced fresh ginger
  • 2 medium Carrots diced
  • 2 potatoes diced
  • 8-10 green beans cut in half inch pieces
  • 1 cup cauliflower florets
  • 1 cup fresh or frozen peas

Spice gravy

  • 2-3 tbsp vegetable oil
  • 2 bay leaves
  • 1 tbsp cumin seeds
  • 1 tsp cardamom seeds (or 1 tsp powder)
  • 1 tbsp turmeric powder
  • 3 cloves or 1/2 tsp clove powder
  • 1-2 star anise
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup chopped tomatoes
  • 1-2 cups vegetable broth
  • 1 cup coconut cream or milk


Prepare the vegetables

  • Dice the carrots, potatoes, cut the green beans, separate the cauliflower florets.
  • Mince the onion, garlic, and ginger.

Temper the spices

  • Heat the oil on medium high in a small sauce pan, add the bay leaves, cumin and cardamom seeds, turmeric powder, star anise (if using), cayenne pepper, cinnamon and stir.
  • Add the chopped onions, garlic and ginger, stir.
  • Add the chopped tomatoes and cook until it becomes like a paste.

Put the stew together

  • Add the diced carrots, potatoes, cauliflower, peas and green beans. Stir.
  • Mix the coconut cream or milk with the vegetable broth and pour over the vegetables.
  • Cover and simmer until tender.
  • Taste and season as needed.
  • Serve with chopped cilantro.
Keyword Meatless stew, vegan stew
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