This Creamy Indian Vegetable Korma is a wholesome, flavor-packed dish that combines tender potatoes, fresh vegetables, and a rich coconut-yogurt sauce.
Naturally high in fiber and plant-based protein, it’s a low-saturated-fat, nutrient-rich meal that’s perfect for busy weeknights or meal prep.
Quick to prepare, comforting to eat, and wonderfully aromatic, it makes everyday cooking both satisfying and nourishing.
Indian Vegetable Korma Stew
Equipment
- 1 high-powered blender
- 1 large saute pan
- 1 Small Mixing Bowl
- Measuring Cups and Spoons
Ingredients
For the Sauce:
- 1 medium yellow onion peeled and halved
- 3 garlic cloves peeled
- 1- inch piece fresh ginger roughly chopped
- 1 jalapeno pepper stemmed and seeded
- 1/4 cup raw cashews
- 1/2 cup water
For the Korma:
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground cardamom
- 2 small tomatoes diced
- 1/2 cup full-fat coconut milk unsweetened
- 3/4 cup plain yogurt
- 1 1/2 teaspoons brown sugar
- 1 medium waxy potato peeled and diced
- 1 cup frozen peas and carrots
- 1 cup chopped fresh green beans
- 1 tablespoon chopped fresh cilantro optional, for garnish
Instructions
- Prepare the Aromatic Sauce: Place the peeled and halved onion, garlic cloves, roughly chopped ginger, jalapeno, and raw cashews into a high-powered blender. Add ½ cup of water to help with blending. Process until you achieve a smooth, creamy puree. This mixture will form the base of your korma, providing depth, creaminess, and rich flavor.
- Heat the Cooking Oil: In a large sauté pan, add 1 tablespoon of vegetable oil and set it over medium heat. Allow the oil to warm gently, shimmering slightly but not smoking. Properly heated oil ensures your spices release their full aroma without burning.
- Measure and Mix Spices: While the oil warms, combine the curry powder, ground turmeric, garam masala, cinnamon, ground coriander, kosher salt, black pepper, and ground cardamom in a small bowl. Pre-measuring spices makes the cooking process smoother and avoids any last-minute scrambling.
- Cook the Sauce Base with Spices: Carefully pour the blended sauce into the heated oil, stirring constantly to prevent splattering. Gradually sprinkle in the pre-measured spices. Stir the mixture continuously for 2 to 3 minutes, allowing the spices to bloom and release their fragrances. You’ll notice the sauce thickening slightly and turning more vibrant as the flavors meld.
- Incorporate Tomatoes and Creamy Elements: Add the diced tomatoes, unsweetened coconut milk, plain yogurt, and brown sugar to the pan. Stir thoroughly to combine, ensuring the yogurt is fully integrated without curdling. The coconut milk adds creaminess and subtle sweetness, while the yogurt brings tang and richness.
- Add Vegetables to the Korma: Gently fold in the diced potato, frozen peas and carrots, and chopped green beans. Make sure all vegetables are evenly coated with the sauce. This step ensures every bite is infused with the aromatic coconut-spice mixture.
- Simmer the Korma: Cover the pan with a lid and reduce the heat to medium-low. Allow the korma to simmer gently for 10 minutes. This step softens the potatoes and melds the flavors, while maintaining the vegetables’ vibrant color and texture.
- Finish Cooking and Adjust Consistency: Remove the lid and continue to cook for an additional 5 to 10 minutes, stirring occasionally, until the potatoes are tender and all ingredients are cooked through. If the sauce is too thick, you can add a splash of water or coconut milk to achieve the desired consistency. Taste and adjust seasoning if necessary.
- Garnish and Serve: Transfer the korma to a serving dish and, if desired, sprinkle with freshly chopped cilantro leaves for a pop of color and fresh aroma. Serve hot with fluffy basmati rice and warm naan bread to soak up the creamy sauce.
- Optional Meal Prep Tip: This korma can be cooled completely and stored in an airtight container in the refrigerator for 3–5 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a small splash of water or coconut milk if the sauce has thickened.
Notes
- Use fresh, firm vegetables for the best texture; waxy potatoes hold their shape well during cooking.
- Adjust the spice level by keeping or removing the jalapeno seeds, or add a pinch of chili powder for extra heat.
- Coconut milk adds natural creaminess; for a lighter version, use reduced-fat coconut milk or yogurt alone.
- Stir frequently after adding the vegetables to prevent sticking and ensure even cooking.
- Pre-measuring spices simplifies the process and ensures balanced, consistent flavor every time.
- This recipe can be doubled easily for larger gatherings or meal prep.
Chef’s Secrets for Creamy Flavor
To achieve the perfect creamy texture and depth of flavor, always blend the onion, garlic, ginger, jalapeno, and cashews into a smooth paste before cooking.
Blooming the spices in hot oil enhances their aroma and allows the flavors to fully develop.
Using a combination of coconut milk and yogurt gives the korma richness while keeping it light.
Finally, simmer gently to soften the vegetables without overcooking, preserving their natural color and nutrients.
Serving Suggestions for Perfect Meals
This korma pairs beautifully with warm basmati rice, garlic naan, or soft roti to soak up the luscious sauce.
For a wholesome, complete meal, serve alongside a simple cucumber and tomato salad or lightly spiced lentils.
Garnish with fresh cilantro and a squeeze of lime for brightness.
For entertaining, consider serving the korma in a decorative bowl with accompaniments like papadums or pickled vegetables for added texture and flavor contrast.
Storage Tips for Freshness
Once cooled, store leftover korma in an airtight container in the refrigerator for up to 3–5 days.
For longer storage, freeze in portion-sized containers for up to 2 months, and thaw overnight in the fridge before reheating.
Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if the sauce has thickened.
Always stir occasionally while reheating to maintain the creamy consistency and prevent scorching.
Frequently Asked Questions
1. Can I make this korma vegan?
Yes! Simply substitute the yogurt with unsweetened coconut yogurt or cashew cream.
The coconut milk already provides richness, so the flavor remains creamy and satisfying.
2. What vegetables work best in this recipe?
Waxy potatoes, carrots, peas, and green beans are ideal. You can also add cauliflower, bell peppers, or zucchini for variety.
Avoid watery vegetables that may dilute the sauce.
3. How can I make the korma spicier or milder?
For more heat, include the jalapeno seeds or add chili powder. For a milder version, remove the seeds and reduce the amount of curry powder slightly.
4. Can I prepare this korma ahead of time?
Absolutely. You can blend the sauce and chop the vegetables in advance, storing them separately in the fridge for up to 24 hours.
Assemble and cook when ready for a quick, fresh meal.
5. How should I reheat the korma for best results?
Gently reheat on the stovetop over low to medium heat or in the microwave, stirring occasionally.
If the sauce thickens too much, add a splash of coconut milk or water to restore its creamy consistency.
