Recipes > Vegetable Korma

Vegetable Korma


Korma, or Kurma, is an easy and exotic Indian dish. It's rich, creamy, mildly spicy and extremely flavorful. Serve with naan, rice or your favorite sides. Note: While there are many recipes for this particular dish, this recipe is one of the more simpler variations.
  • Serves: 3 to 4
  • Active Time: 30 mins
  • Total Time: 1 hr
  • Views: 24,773
  • Success Rating: 97% (?)
    0% - I fed it to the dog


Step 1: Making the Spice Paste

Making the Spice Paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1/4 cup tomato paste
  • 1 tbsp tamarind paste (optional)
  • good pinch asafaetida (optional)
  • 1/2 tsp Kashmiri powder (or other chile powder)
  • 1/2 tsp paprika


To make the spice paste, simply add all of the ingredients to a food processor and blend until it has a paste-like consistency. Set aside.

*Note: If you do not have a particular spice—like Kashmiri chile powder, for instance—you could use regular chili powder. You could also simply omit a spice, if you don’t have it however, it is important to note that this will change the flavor profile and complexity of the dish.

Step 2: Gathering & Preparing Your Mise en Place

Gathering & Preparing Your Mise en Place
  • 1 large potato (approx 2 cups) peeled and diced
  • 1 onion, diced
  • 1 1/2 cups cauliflower florets
  • 1 cup peas, fresh or frozen
  • 1 tbsp non-dairy butter or oil
  • sea salt, to taste


To start, heat a large Dutch oven, or fry pan, over medium-low heat. Once hot, add the butter and onions, along with a good pinch of salt. Let cook for 30 to 40 minutes, or until they are very soft and translucent.

In the meantime, steam the potatoes and cauliflower until they are just cooked through. Once done, set aside until the onions are ready.

Step 3: Cooking & Finishing the Dish

Cooking & Finishing the Dish
  • 1/2 to 1 cup Cashew Cream
  • fresh cilantro, for garnish (optional)


Once the onions are soft and translucent, add the curry paste and continue to cook for another 2 or 3 minutes, or until fragrant and heated through.

Next, add the vegetables and gently fold everything together to evenly coat them in the onion/spice mixture. Let cook for a minute or so, and add the Cashew Cream. Gently fold everything together and let cook for another few minutes, stirring frequently to ensure nothing is sticking and/or burning. If needed, add a touch of water and let cook until heated through.

To finish the dish, taste for seasoning and turn off the heat. Garnish with fresh cilantro if desired.

This dish goes particularly well with Pilau Rice and crispy Pappadams.

Chef's Notes

Feel free to experiment with the ratios and types of vegetables. For instance, carrots would also work well in this mixed vegetable korma.


  • Angela L
    Angela L
    I made this one with some added carrots and extra potato. I did not find that there was enough of the sauce so I added extra cashew cream and then a bit of almond milk to spread it further. This is a great tasting recipe and I have made it more than once.
  • Dawn T
    Dawn T
    So glad that you like it Angela — and good that you add your own twists to it — like make it saucier and adding more of the vegetables you like. Cheers!
  • Olivia B
    Olivia B
    Hi, I'd love to make this recipe for my family, then send my daughter in to school with the leftovers for her lunch box - but her school is nut free and I wouldn't be able to use the cashew cream. What do you feel would be the best alternative? Maybe just yoghurt? Or regular cream? Or sour cream? Or....? Thanks so much, Olivia.
  • Dawn T
    Dawn T
    You could use either of the things you suggested, just note that it would obviously not longer be considered a plant-based recipe at that point. If you are still looking to keep it plant-based you could use a vegan sour cream or yogurt instead. Hope that helps. Cheers!
  • Angela W
    Angela W
    I really liked most things about this recipe. The consistency is great--so creamy. However, the type of garam masala I bought has an overwhelming clove flavor, so I would have used less than the 2 tsp it calls for had I known. I will seek out another garam masala brand next time I make this!
  • Tria W
    Tria W
    Angela, I usually make my own Garam Masala. One of my favorite recipes is this one (though it does have a fair amount of cloves in it): If you have an Indian Grocery store nearby, Nirav has an unground garam masala blend that is really good as well.
  • Sara B
    Sara B
    I love this recipe! Yummy and simple to make for dinner
  • Riaz M
    Riaz M
    I want to add tomatoes and water to this recipe so it creates a sauce for scooping up with bread dawn how much of those two would you use as a baseline.thank u.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, go ahead and add tomatoes and water in quantities that appear correct to your desired outcome! ~Eric

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