Creamy, fragrant and loaded with vegetables this Vegetable Korma is the perfect Friday night curry. Mild enough so that the whole family can enjoy it, but still packed full of flavour. Ditch the take out this weekend and make this instead, you won’t regret it!
I make a lot of curries, they’re one of my favourite things to cook and eat! They’re great for packing in the veggies and perfect on a chilly winter’s evening. There are a lot of curry recipes on this blog, from my quick and easy Chickpea and Lentil Curry to my rich and spicy Mushroom Curry.
This vegetable korma is one of our favourites, full of rich fragrant flavours, it’s one of the milder curries, which is great for the whole family! It takes a bit longer to make than some curries but it is totally worth the time. The result is a deliciously creamy curry with very well developed flavours.
What is Korma?
Korma is an Indian curry consisting of meat or vegetables braised with spices, yoghurt or cream, water or stock resulting in a thick sauce. Traditionally cooking a korma is a slow process. Here in the UK, korma is one of the nations favourite curries and is usually a mild curry.
Ingredients for Vegetable Korma
- Spices – ground cumin, garam masala, and turmeric are the main spices here. All easily found in your local supermarket.
- Aromatics – Onion, ginger, green chili, cardamom seeds, and cinnamon sticks add the big flavours to this curry.
- The Sauce – Cashews soaked and blended adds a creamy nutty flavour to this curry. Natural plain yoghurt is the base for which everything is cooked in.
- Vegetables – Cauliflower, green bell pepper and potato bulk up this curry and add some texture. This is a very versatile curry so most vegetables will work well in this recipe.
- Sultanas – also known as golden raisins add a little sweetness to this curry.
How to Make Vegetable Korma:
- Start by soaking the cashews in warm water, they’ll need at least half an hour. Then blend then until smooth. Blanch the chopped potato in a pan of hot water until it is almost tender.
- Heat the oil in a pan then add the cardamom seeds and cinnamon sticks. Cook until the pods open. Add the chopped onion and cook this until it is almost golden. The onion will need at least 20 minutes to cook.
- Next add the spices, garlic, ginger and chili pepper. This just needs a minute, until the spices release their aroma.
- Stir in the cashew paste to the pan then slowly stir in the yoghurt.
- Next, add the potato, then pop the lid on and simmer for 10 minutes.
- Finally, add the cauliflower and green bell pepper. Add half a cup of water and give everything a good stir, then pop the lid back on and simmer for another 15 – 20 minutes. Stir often so the sauce doesn’t stick to the bottom of the pan. The curry is done when the sauce is thick and the potato is cooked through.
Top Tips for Making Vegetable Korma
- Start the right way – cooking the onions for some time at the beginning of the dish is really important. Cooking them slowly on a low heat means they lose all of their astringent qualities. They will become completely browned, tender, and sweet. Cooked this way means they will also bring a deeper flavour to your korma.
- Don’t burn the spices – be careful when cooking the spices, they really only need a minute. If they burn it will ruin the curry.
- Add the yoghurt slowly – slowly pour in the yoghurt and stir it continuously. If you add it too quickly you risk it splitting.
- Use a pan with a tight-fitting lid – this will help to steam the vegetables in the curry.
- Stir often – you will need to check on this curry often, stir it often so that the sauce doesn’t stick to the bottom of the pan and burn.
- Leave the cinnamon sticks in – don’t be tempted to remove the cinnamon sticks, they need to stay in right until the end. Just remember to remove them when serving and check the sauce for any broken bark.
- Cardamom pods – if you’re serving this dish to children I would remove the cardamom pods before serving, most kids won’t appreciate that fragrant surprise!
How to Serve Vegetable Korma
If we’re having this during the week I usually serve this with basmati rice. If we want to have more of an Indian feast I’ll serve this with basmati or pilau rice, naan, popadoms, and chutneys.
Frequently Asked Questions:
How long will this last in the fridge? Like all good curries, this is really good the next day. It will last for up to 3 days in the fridge. I usually reheat it on the hob, you may need to add more water to loosen up the sauce a bit.
Can I make this ahead? You can make the complete recipe a day or two in advance, just keep it covered in the fridge and reheat it as above. You can soak the cashews the day before and blanch the potato the day before too if you want.
Can I freeze this? Due to the yoghurt, I do not recommend freezing this curry. There is a very high risk of the yoghurt splitting if frozen.
Need More Inspiration for your Friday Night Curry Night?
Did you make this Vegetable Korma recipe? Rate it and leave me a comment below to let me know what you think!
- 1/3 cup cashews (50g)
- 2 tbsp grapeseed oil
- 1 medium brown onion finely chopped
- 10 green cardamom pods
- 2 sticks of cinnamon
- 1 green chilli pepper deseeded, pith removed then finely chopped
- 2 tbsp grated ginger
- 4 fat cloves of garlic minced
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sea salt
- 1/2 tsp turmeric
- 1/8 cup sultanas/golden raisins (25g)
- 1 medium waxy potato (200g/1cup) peeled then cut into small chunks
- 1 large green bell pepper deseeded, pith removed then cut into large chunks
- 1 small head of cauliflower (380g/3 cups) broken into medium florets
- 1 1/4 cup natural plain full-fat yoghurt (300g)
- 1/2 cup water
- Cilantro/Coriander leaves
- Toasted Almond Flakes
- Basmati Rice
- Before you start, soak the cashews in a small bowl with 5 tbsp of warm water for 30 minutes. After 30 minutes, blend the cashews in the water they were soaking in. Blend until smooth.Blanch the potato until almost tender.
- Heat the oil in a large saute pan. Use a pan with a tight-fitting lid.Add the cardamom pods and cinnamon sticks, cook until the pods pop open. Reduce the heat to low heat and add the onion. Cook the onion with until it is brown and soft, making sure to stir often so the onion doesn't burn. At least 20 minutes, longer if you can.
- As soon as the onion is brown and soft add the spices, chilli, ginger and garlic and cook for about 1 minute, until they release their fragrance. Stir in the sultanas.
- Now turn down the heat to low then stir in the cashew paste, slowly stir in the yoghurt and add the salt. Keep stirring so that you have a creamy sauce. Add the potatoes to the sauce then cover the pan with the lid and simmer for 10 minutes. Stir occasionally so that the sauce doesn't stick to the bottom of the pan.
- After 10 minutes add the pepper and cauliflower and half a cup of water, give the sauce a good stir so that all the vegetables are covered in the sauce. Cover the pan again and simmer on the lowest heat possible for 15 - 20 minutes or until the potato is cooked through. The korma is ready when the sauce is thick and creamy and the vegetables are cooked. Remove the cinnamon sticks before serving.
- Serve straight away with basmati rice, toasted almond flakes and some coriander leaves.
- Cardamoms - If you are not keen on biting down on a cardamom pod then remove them before you add the cashew paste and yoghurt. I would also remove these if you are serving this dish to children.
- Yoghurt - I use full-fat natural plain yoghurt for this dish, you can use low fat if you wish however this may result in a thinner sauce.
- Storing - Any leftovers can be stored in a covered container in the fridge for up to 3 days. Reheat on the hob, you may need to add a little more water to loosen up the sauce.
- Freezing - I do not recommend freezing this dish due to the risk of the yoghurt splitting once defrosted. Nutritional information does not include rice or naan.
- Nutrition - is approximate and is calculated using an online nutrition tool and is based on one serving.
- Recipe Inspiration - This recipe is roughly adapted from Felicity Cloake's Chicken K0rma.
*Update Notes: This recipe was first published on February 9, 2018, it has now been updated with new photos, a step by step guide and more nutritional information.