Vegetable korma is a rich and creamy Indian curry loaded with warm spices and tender veggies. It’s absolutely decadent and divine!
The number of Indian curry recipes in the world seems endless, but vegetable korma is among my absolute favourites. The base is rich and creamy, which not only makes it delicious, but also tempers the heat a bit. (Being Jamaican, I love a kick of heat, but I know not everyone appreciates it!) It’s loaded with aromatic spices, the vegetables cook until they’re meltingly tender, and you will want to sop up every last bit with vegan naan . It’s easy to see why korma is often served for special occasions!
Why You’ll Love This Vegetable Korma Recipe
- Rich and creamy . It’s the creamy sauce that makes korma a standout; sometimes it’s made with yogurt or heavy cream, but other times it’s made with coconut milk, which is what I’ve used here since that makes the recipe naturally vegan.
- Packed with flavor . The blend of aromatic spices adds depth and complexity to the dish, and the variety of vegetables also brings a lot of flavour to the mix.
- Versatile . Speaking of the veggies! There’s a lot of them here and you can omit one and use extra of another you like more, or switch things up with whatever you have on hand. This recipe is flexible like that.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegetables:
- Carrot
- Bell pepper – You can use any colour you like. Green bell pepper has a sharper flavour, while other varieties are sweeter.
- Potato – I like Yukon gold or russet potatoes for making vegetable korma.
- Cauliflower – Florets from a head of cauliflower, or simply buy a bag and save yourself some prep time.
- Green peas – Use fresh or frozen for this recipe.
- Tomatoes
- Onion
Paste:
- Cashews – Soak your cashews so they blend smoothly.
- Green chili – Discard the seeds if you prefer a milder flavour.
- Ginger and garlic – These build flavour in the sauce.
- Water
Spices:
- Mustard seeds and cumin seeds – The seeds infuse flavour into the oil.
- Cloves and bay leaf – The bay leaf should be removed before serving. The cloves should also be removed, but sometimes it’s hard to fish them out of a big pot. I usually just take them out when I find them in my bowl as I’m enjoying the curry.
- Ground spices – Coriander powder, garam masala , turmeric powder, cinnamon, and chili powder.
- Kosher salt
For cooking:
- Vegetable oil – Or another oil you like to use for cooking.
- Water
- Coconut milk – Use full-fat coconut milk for rich and creamy vegetable korma.
- Cilantro – For garnish.
How to Make Vegetable Korma
Make the cashew paste.
- Make the paste . Blend the soaked cashews with the green chili, garlic, ginger, and water.
- Cook the aromatics . Heat the oil in a skillet or pot. Add the seeds, cloves, and bay leaf and cook for 30 seconds. Sauté the onion for 5 minutes, then add the remaining spices and cook for 30 seconds, or until fragrant.
Add tomatoes, salt, and paste.
- Add the tomatoes, salt, and paste . Stir in the tomatoes, salt, and cashew paste, and cook for a minute.
- Add the vegetables . Stir in the carrots, potatoes, bell pepper, and cauliflower.
Pour in coconut milk and water, simmer.
- Simmer . Pour in the coconut milk and water. Stir and bring to a simmer, then reduce the heat to low and cook covered for 15 to 20 minutes, or until the veggies are tender. Stir in the peas during the last 3 minutes of cooking time.
- Finish . Season the vegetable korma to taste, garnish with cilantro, and serve.
Tips and Variations
- Prep ahead . Chop all your vegetables before you get started. The first few steps of the recipe move quickly, so once you start warming the spices in the oil, you’ll need all the remaining ingredients prepped and ready to go.
- Don’t overcook the vegetables . You want the vegetables to be quite tender in korma, but not to the point where they’re falling apart and turning to mush.
- Add protein . You can stir in pan-fried extra-firm tofu or even chickpeas to incorporate some extra protein. Or make vegan chicken korma with my vegan chicken recipe.
- Swap out the coconut milk . You can use vegan heavy cream if you have a coconut allergy.
What to Serve With Vegetable Korma
Garlic naan is always a good idea with Indian food, as is vegetable biryani . You can also serve the vegetable korma over cauliflower rice or cooked quinoa .
How to Store and Reheat Leftovers
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer : Transfer the vegetable korma to a freezer-safe container or bag. It will keep well for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
- To reheat : Warm the vegetable korma in a saucepan over medium heat. Alternatively, you can microwave it until it’s warmed through.
More Vegan Indian Recipes
- Butter Cauliflower
- Aloo Gobi
- Kaju Katli (Cashew Fudge)
- Vegan Malai Kofta
- Sambar
Ingredients
Vegetables:
- 1 medium carrot , sliced
- 1 medium bell pepper , chopped
- 1 medium potato , diced
- ¾ cup cauliflower florets
- ½ cup green peas , fresh or frozen
- 2 medium tomatoes , finely chopped
- 1 medium onion , finely chopped
Paste:
- 10 cashews , soaked for 15 minutes
- 1 green chili , discard seeds if you don’t want it too spicy
- 1 inch ginger , grated
- 2 garlic cloves , minced
- ⅓ cup water , 60ml
Spices:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 cloves
- 1 bay leaf
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ teaspoon cinnamon
- ¼ teaspoon chili powder , optional for a spicy korma
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 ½ cups water , 360 ml
- 1 cup full fat coconut milk , from a can, 240 ml
- fresh cilantro , for garnish
Instructions
- Wash and chop all vegetables, and set them aside.
- Make the paste : Blend soaked cashews with green chili, garlic, ginger, and water until smooth.
- In a large skillet or pot, heat the vegetable oil over medium heat.
- Add the cumin and mustard seeds, cloves, and bay leaf, and let them sizzle for about 30 seconds until aromatic.
- Add the chopped onion and sauté until it softens (about 5 minutes).
- Add the rest of the spices and cook for 30 seconds, stirring.
- Stir in the chopped tomatoes, salt, and cashew paste. Cook for about 1 minute, stirring continuously to prevent burning.
- Add the carrots, potatoes, bell pepper, and cauliflower. Stir well to coat them in the spice mixture.
- Add coconut milk and water just to cover the vegetables, about 1 1/2 cups. Stir everything together.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover, and let it cook for about 15-20 minutes, or until the vegetables are tender.
- Add green peas during the last 3 minutes of cooking.
- Taste and adjust salt as needed.
- Garnish with fresh cilantro before serving.
- Serve with fresh naan bread.
Notes
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer : Transfer the vegetable korma to a freezer-safe container or bag. It will keep well for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
- To reheat : Warm the vegetable korma in a saucepan over medium heat. Alternatively, you can microwave it until it’s warmed through.
Vegetable Korma
Ingredients
Vegetables:
- 1 medium carrot sliced
- 1 medium bell pepper chopped
- 1 medium potato diced
- ¾ cup cauliflower florets
- ½ cup green peas fresh or frozen
- 2 medium tomatoes finely chopped
- 1 medium onion finely chopped
Paste:
- 10 cashews soaked for 15 minutes
- 1 green chili discard seeds if you don’t want it too spicy
- 1 inch ginger grated
- 2 garlic cloves minced
- ⅓ cup water 60ml
Spices:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 cloves
- 1 bay leaf
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ teaspoon cinnamon
- ¼ teaspoon chili powder optional for a spicy korma
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 ½ cups water 360 ml
- 1 cup full fat coconut milk from a can, 240 ml
- fresh cilantro for garnish
Instructions
- Wash and chop all vegetables, and set them aside.
- Make the paste : Blend soaked cashews with green chili, garlic, ginger, and water until smooth.
- In a large skillet or pot, heat the vegetable oil over medium heat.
- Add the cumin and mustard seeds, cloves, and bay leaf, and let them sizzle for about 30 seconds until aromatic.
- Add the chopped onion and sauté until it softens (about 5 minutes).
- Add the rest of the spices and cook for 30 seconds, stirring.
- Stir in the chopped tomatoes, salt, and cashew paste. Cook for about 1 minute, stirring continuously to prevent burning.
- Add the carrots, potatoes, bell pepper, and cauliflower. Stir well to coat them in the spice mixture.
- Add coconut milk and water just to cover the vegetables, about 1 1/2 cups. Stir everything together.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover, and let it cook for about 15-20 minutes, or until the vegetables are tender.
- Add green peas during the last 3 minutes of cooking.
- Taste and adjust salt as needed.
- Garnish with fresh cilantro before serving.
- Serve with fresh naan bread.
Notes
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer : Transfer the vegetable korma to a freezer-safe container or bag. It will keep well for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
- To reheat : Warm the vegetable korma in a saucepan over medium heat. Alternatively, you can microwave it until it’s warmed through.
Nutrition
Vegetable Korma https://jessicainthekitchen.com/vegetable-korma/ December 30, 2024
This pear and gorgonzola salad is perfect for fall! With candied pecans and a tangy apple cider vinaigrette, it has just the right balance of flavours and it comes together in only 15 minutes.
Hooray for fall salads! Spring and salads go great together, but fall salads are probably the best kind. You all seemed to really love my vegan apple, pecan, and feta salad , so I know you’ll love this pear and gorgonzola salad too. It’s easy, crunchy, sweet, tasty and those candied pecans are the best way to top it all off.
Why You’ll Love This Pear and Gorgonzola Salad Recipe
- The perfect combination of sweet and savoury . This salad has the best balance of sweet and savoury flavours, along with a tangy vinaigrette and pungent (vegan!) blue cheese.
- Easy to make in just 15 minutes . I love pear and gorgonzola salad as a quick side or light weeknight dinner. It’s a breeze to put together!
- Great for fall gatherings and holiday meals . With its festive colours and flavours, this salad is an excellent addition to your holiday dinner table. I’ve made it for Thanksgiving a few times and everyone loves it!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – Hearty, earthy kale is the perfect green for a fall salad.
- Pear – Make sure your pear is juicy and ripe for the best flavour. When you press near the stem, it should have some give without feeling mushy.
- Dried cranberries – Tart and sweet, these also add a chewy texture to this pear and gorgonzola salad.
- Candied pecans – Use store-bought or my recipe for candied pecans .
- Vegan blue cheese – Follow Your Heart has vegan blue cheese crumbles. If you can’t find it near you, I recommend buying a block of vegan Parmesan and shaving it. The flavour is obviously different, but it has a nice nuttiness and large shavings add more flavour than grated or shredded cheese.
Dressing:
- Vegan honey alternative – Can’t find this? Agave nectar, date syrup , or maple syrup can be substituted.
- Apple cider vinegar
- Olive oil
- Salt and pepper
How to Make Pear and Gorgonzola Salad
- Assemble the salad . Add the salad greens to a bowl, then add everything else on top. You can either layer it all (kind of like a Cobb salad) or toss it all together.
- Make the dressing . Whisk all the ingredients together.
- Dress the salad . Pour the dressing over the salad and serve.
Tips and Variations
- Don’t dress the salad until you’re ready to serve it . If you plan to serve this salad later, keep the dressing separate until it’s time to eat. This will prevent your greens from becoming soggy.
- Give it a protein boost . Crispy roasted chickpeas , slices of vegan chicken , or this marinated tofu would all be delicious and make this pear and gorgonzola salad into a filling meal.
- Add some grains . Cooked farro or wheat berries add some hearty flavour and give your salad more staying power.
- Experiment with different fruits . While pears and cranberries are classic fall flavors, consider adding other fruits like apples, pomegranate arils, or figs.
What to Serve With Pear and Gorgonzola Salad
I love having this salad with butternut squash soup or pumpkin soup . It’s also good with a side of crusty olive bread . If you’re serving this salad for a holiday meal, it’s great paired with dishes like mashed sweet potatoes and tourtière .
How to Store
Refrigerate leftovers in an airtight container for up to 2 days, keeping the dressing separate if possible. (While kale does hold up well to being stored with dressing, the liquid from the dressing with melt off the coating from the candied pecans, so I like storing them separately!)
More Salad Recipes
- Fattoush Salad
- Vegan Nicoise Salad
- Chickpea Panzanella Salad
- Vegan Chickpea Tuna Salad
- The Best Kale Salad with Sesame Tahini Dressing
Ingredients
- 3 cups kale , de-stemmed, washed and torn
- 1 pear , sliced thinly
- 2 tablespoons dried cranberries
- 2 tablespoons candied pecans
- 3 tablespoons vegan blue cheese , crumbled
Vegan Honey-Apple Vinaigrette Dressing
- 2 tablespoons vegan honey alternative , or agave nectar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Salad
- In a bowl, place the salad greens. Add the pear slices, cranberries, candied pecans and vegan blue cheese on top – if you’d like, toss the toppings together in a bowl first then sprinkle on top of greens.
Vegan Honey-Apple Vinaigrette Dressing
- Whisk the ingredients together and pour over the salad.
- Enjoy!
