When you think of comfort food, what comes to mind? If you’re looking for something creamy, hearty, and loaded with flavor, Creamy Vegetarian Korma with Coconut Milk is the perfect dish to satisfy your cravings. Originating from the rich culinary traditions of South Asia, korma is known for its luxurious, velvety texture and bold flavors. This vegetarian version brings together tender vegetables, aromatic spices, and creamy coconut milk for a dish that feels indulgent yet nourishing.
Whether you’re new to Indian-inspired cuisine or a seasoned pro, this korma is easy to make, customizable, and utterly delicious.
Why You’ll Love This Vegetarian Korma
Imagine a bowl of creamy, golden korma served over steaming basmati rice or paired with warm naan bread. With every bite, you’ll taste the earthy spices, the sweetness of coconut milk, and the tender vegetables soaking up all that flavor. Not only is this dish incredibly comforting, but it’s also:
- Vegetarian and Vegan-Friendly: No meat, no dairy—just plant-based goodness.
- Nutritious and Filling: Packed with hearty vegetables like potatoes, carrots, and peas, this dish is as healthy as it is satisfying.
- Customizable: You can swap or add your favorite vegetables or adjust the spice level to your liking.
If you’re looking for a meal that’s as good for your body as it is for your taste buds, this creamy vegetarian korma with coconut milk ticks all the boxes.
Ingredients for Creamy Vegetarian Korma
To make this recipe, you’ll need a handful of fresh vegetables, pantry staples, and spices. Below, I’ve broken it down into an easy-to-follow table for both US Customary and Metric measurements.
US Customary Measurements
| Ingredient | Amount |
|---|---|
| Avocado or olive oil | 2 tablespoons |
| Yellow onion (diced) | 1 small |
| Fresh ginger (grated) | 1 teaspoon |
| Garlic (minced) | 5 cloves |
| Russet potatoes (cubed) | 3 medium |
| Carrots (bite-sized pieces) | 4 |
| Crushed cashews | 3 tablespoons |
| Tomato sauce | 1/2 cup |
| Kosher salt | 2 teaspoons |
| Curry powder | 2 tablespoons |
| Frozen green peas | 1 cup |
| Green bell pepper (chopped) | 1/2 |
| Red bell pepper (chopped) | 1/2 |
| Unsweetened full-fat coconut milk | 1 cup |
Metric Measurements
| Ingredient | Amount |
|---|---|
| Avocado or olive oil | 30 ml |
| Yellow onion (diced) | 1 small (about 100 g) |
| Fresh ginger (grated) | 5 g |
| Garlic (minced) | 5 cloves (about 15 g) |
| Russet potatoes (cubed) | 3 medium (about 500 g) |
| Carrots (bite-sized pieces) | 4 (about 250 g) |
| Crushed cashews | 30 g |
| Tomato sauce | 120 ml |
| Kosher salt | 10 g |
| Curry powder | 15 g |
| Frozen green peas | 150 g |
| Green bell pepper (chopped) | 1/2 (about 75 g) |
| Red bell pepper (chopped) | 1/2 (about 75 g) |
| Unsweetened full-fat coconut milk | 240 ml |
How to Make Creamy Vegetarian Korma with Coconut Milk
Follow these easy steps to create a restaurant-quality vegetarian korma in the comfort of your home.
1. Sauté the Aromatics
Heat the avocado or olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the freshly grated ginger and minced garlic, cooking for an additional 1-2 minutes. The fragrant aroma of these ingredients will immediately set the tone for your korma.
2. Add the Vegetables
Add the cubed russet potatoes and bite-sized carrot pieces to the pot. Stir well to coat the vegetables in the aromatic base. Let them cook for about 5 minutes, allowing the potatoes and carrots to absorb the flavors of the onion, garlic, and ginger.
3. Build the Korma Base
Add the crushed cashews, tomato sauce, kosher salt, and curry powder to the pot. Stir everything together to combine. Let the mixture cook for 3-4 minutes to allow the spices to bloom and the cashews to enhance the creamy texture.
4. Simmer with Coconut Milk
Pour in the unsweetened full-fat coconut milk and stir until everything is well combined. Bring the mixture to a gentle simmer, then reduce the heat to maintain a soft simmer. Cover the pot with a lid and cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
5. Add the Final Vegetables
Stir in the frozen green peas, chopped green bell pepper, and red bell pepper. Allow the vegetables to cook for an additional 5-7 minutes, just until the bell peppers are tender but still vibrant.
6. Serve and Garnish
Taste the korma and adjust the seasoning as needed. Serve hot over steamed basmati rice or with warm naan bread. For an extra touch, garnish with more crushed cashews or fresh cilantro.
Nutritional Benefits of This Dish
This creamy vegetarian korma is as nourishing as it is flavorful. Here’s why:
- Coconut Milk: Adds creaminess while providing healthy fats that support energy and brain health.
- Vegetables: Potatoes, carrots, peas, and bell peppers deliver vitamins, minerals, and fiber to keep you full and energized.
- Cashews: Provide plant-based protein, healthy fats, and a boost of magnesium.
- Spices: Curry powder and ginger not only enhance flavor but also have anti-inflammatory properties.
Expert Tips for the Perfect Korma
- Use Fresh Spices: Fresh curry powder makes all the difference in achieving a flavorful and aromatic dish.
- Make It Spicier: Add a pinch of cayenne pepper or chopped green chilies if you prefer a spicier korma.
- Thicker Sauce: If you like a thicker consistency, blend a portion of the cooked vegetables before adding the peas and bell peppers.
- Make It Nut-Free: Skip the cashews if you have a nut allergy, or substitute with sunflower seeds for a similar creamy effect.
Serving Suggestions
This creamy vegetarian korma pairs beautifully with:
- Steamed Basmati Rice: Its light, fluffy texture complements the rich korma sauce.
- Naan or Roti: Perfect for scooping up every last drop of the creamy curry.
- Mango Chutney: A sweet and tangy side dish to balance the bold flavors of the korma.
How to Store and Reheat Leftovers
- Refrigeration: Store leftover korma in an airtight container in the refrigerator for up to 4 days.
- Freezing: This korma freezes well! Let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 7 g |
| Carbohydrates | 40 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sodium | 800 mg |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
1. Can I make this korma ahead of time?
Yes! This korma tastes even better the next day as the flavors continue to meld.
2. Can I make it spicier?
Absolutely! Add more curry powder or a pinch of cayenne pepper to increase the heat.
3. Can I use a different milk?
If you don’t have coconut milk, cashew or almond milk can work, but the flavor and creaminess will differ.
4. What other vegetables can I use?
Feel free to add zucchini, sweet potatoes, or cauliflower for variation.
5. Can I make this dish nut-free?
Yes! Simply omit the cashews or replace them with sunflower seeds.
6. What’s the best way to serve korma?
Serve it over steamed rice or with naan for a complete meal.
Final Thoughts
Creamy Vegetarian Korma with Coconut Milk is a delightful dish that combines comfort, flavor, and nutrition in every bite. Whether you’re looking to expand your plant-based repertoire or just want to try something new, this recipe is a must-make. So gather your ingredients, warm up your kitchen, and enjoy a meal that’s as nourishing as it is delicious!
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Creamy Vegetarian Korma with Coconut Milk
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Vegetarian Korma with Coconut Milk is a rich, flavorful, and comforting dish made with tender vegetables, bold spices, and a creamy coconut milk base. Whether served over basmati rice or paired with naan, this dish is sure to be a favorite for both weeknight dinners and special occasions. Completely vegetarian and vegan-friendly, it’s as wholesome as it is delicious.
Ingredients
- 2 tablespoons avocado or olive oil
- 1 small yellow onion (diced)
- 1 teaspoon fresh grated ginger
- 5 cloves garlic (minced)
- 3 russet potatoes (cut into cubes)
- 4 carrots (cut into bite-sized pieces)
- 3 tablespoons crushed cashews
- 1/2 cup tomato sauce
- 2 teaspoons salt
- 2 tablespoons curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1 cup unsweetened full-fat coconut milk
Instructions
- Sauté the Aromatics: Heat the oil in a large skillet or pot over medium heat. Incorporate the chopped onion and cook for roughly 5 minutes until it becomes tender. Then, add the freshly grated ginger and minced garlic, sautéing for an additional 1 to 2 minutes until the mixture is aromatic.
- Add the Vegetables: Add the cubed potatoes and carrots to the skillet. Stir well to coat the vegetables in the oil and aromatics, cooking for about 5 minutes.
- Build the Korma Base: Add the crushed cashews, tomato sauce, salt, and curry powder to the skillet. Stir everything together, allowing the flavors to meld, and cook for 3-4 minutes.
- Simmer with Coconut Milk: Add the coconut milk and mix well. Allow the mixture to come to a gentle simmer, then lower the heat to maintain a soft simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Add the Final Vegetables: Add the frozen green peas and the chopped green and red bell peppers. Stir to combine and cook for an additional 5-7 minutes, until the peppers are tender but still vibrant.
- Serve: Taste and adjust the seasoning as desired. Serve hot over rice or with warm naan, garnished with extra cashews or fresh cilantro if desired.
Notes
- Spice Level: Adjust the spice level by adding cayenne pepper or fresh green chilies for more heat.
- Nut-Free Option: Omit the cashews or replace them with sunflower seeds to make the dish nut-free.
- Additional Vegetables: Feel free to add zucchini, sweet potatoes, or cauliflower for extra variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of coconut milk if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired