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My vegetable korma recipe is a low-effort and delicious slow-cooked curry that comes together in no time. Hearty and healthy, it’s naturally vegan and gluten-free!
If you’re like me and always have a lot of leftover veggies in the fridge, then throwing together a veggie korma is one of the best ways to use them up.
If you aren’t familiar with this dish, vegetable korma is a flavorful Indian curry primarily featuring vegetables in a rich creamy coconut milk sauce. Different vegetables can be used to make it, including potatoes, carrots, peas, tomatoes, cauliflower, and onions. It has all the flavor of my lamb korma minus the animal protein. I love making this for my family for a meat-free dinner, and I have no doubts that you will love it too!
Why I love this recipe
- It’s healthy. This dish features wholesome ingredients, making it an ideal choice for a nutrient-rich lunch or dinner.
- An easy freezer meal. Making a big batch of a korma is easy! I like to keep some in the fridge and freeze the remaining korma for rainy-day meals. Like most curries, kormas often taste even more flavorful when made in advance.
- Easy to customize. Depending on what I have on hand, I sometimes change the vegetables or add some protein to the mix (tofu or tempeh are fabulous).
Some of my other favorite veggie-packed curries include chana masala, dahl, or paneer tikka masala.
What is vegetable korma made of?
This recipe is very forgiving, and almost any vegetable can be used. Here is what you’ll need to get started:
- Cauliflower. The main component of my vegetarian korma. Cut the cauliflower florets into the same-sized pieces.
- Bell peppers. Chopped. I use red bell peppers, but any color works.
- Potatoes. Chopped into quarters. Any smaller and you risk the curry becoming grainy.
- Green peas. I used frozen, but fresh ones work too.
- Red chili. De-seeded chili to add some heat. Adjust the amount of red chili to make the dish as spicy as you like. You can also use red chili powder for greater control of the heat.
- Coconut milk. A must for any good curry. Always use coconut milk from a can, not a carton.
- Curry paste. My sneaky trick for a speedy korma. You could make your own, but this is much faster.
- Garlic & ginger. Two non-negotiables. Please use fresh garlic and ginger because the taste is so much better
How to make a vegetable korma
Find the full printable recipe instructions and ingredient quantities below.
Step 1- Combine ingredients. Add the coconut milk, curry paste, cauliflower, red chili, peppers, and potatoes into the slow cooker, along with the minced garlic and ginger.
Step 2- Cook. Set your slow cooker to low heat and run for 6 hours or until the potatoes are tender. Add the chopped coriander and frozen peas and stir the ingredients well. Cook the korma for another 5 minutes.
Step 3- Serve. Serve immediately with your favorite sides.
Recipe tips and variations
- Adjust the consistency. If your korma is too watery, you can add some full-fat yogurt or cream, or mix in a cornstarch slurry toward the end of the cooking time. If your dish is too thick, thin it out with more coconut milk.
- Make it on the stovetop or in an Instant Pot. When I’m pressed for time, I occasionally pressure cook this dish or cook it on the stovetop in a large pot, and it takes less than an hour. Just remember to cut the vegetables into even pieces.
- Customize it. As mentioned earlier, the beauty of this curry lies in its ease of customization. I find that roasted cashews add a nice nutty flavor and crunch to the creamy texture of the dish, while adding tomatoes brightens its flavor and balances the rich flavors.
- Blend your own spices. If you don’t have curry paste, you can use garam masala as an alternative. This spice blend is another way to add an authentic Indian twist to this dish. You can also experiment with cumin seeds, cardamom, or turmeric if you have them on hand.
- Compliment the dish. Paired with some naan, basmati rice, or coconut milk rice, this is a meal the whole family will adore. You can also serve it with roti or paratha.
Storage instructions
To store: Refrigerate leftovers in an airtight container as soon as they cool. This dish will last 3 to 4 days in the fridge.
To freeze: If you have a big batch of leftovers, divide them into portions and freeze them in airtight containers. These will last for up to 6 months.
To reheat: Reheat the korma in the microwave or on the stove over medium heat. Add a splash of water or coconut milk if needed.
Frequently asked questions
Korma is a mild curry originating in South Asia. Korma can be made with meat and vegetables. It also contains various spices.
I’ve specifically developed this recipe to skip the korma sauce (which can be hard to find) and use curry paste and coconut milk to replicate it.
No, it isn’t (but it can be!). Vegetable korma (or any korma, really) is what I’d consider to be pleasantly spicy. There is a slight heat, but nowhere near enough to have you reach for a glass of water. To add heat, sprinkle some cayenne pepper or red pepper flakes.
This vegetable korma should not be watery. If yours happens to be like that, I suggest adding a teaspoon of cornstarch mixed with water (a cornstarch slurry) and stirring it through.
More easy curry recipes
If you tried this Vegetable Korma recipe, please leave a star rating and comment. It helps others thinking of making this.
Best Vegetable Korma
Equipment
Video
Ingredients
- 13.5 ounces coconut milk full fat
- 3 tablespoons curry paste
- 1 tablespoon ginger chopped
- 1 chili de-seeded
- 3 cloves garlic minced
- 1/2 small cauliflower chopped
- 1 large bell pepper sliced
- 2 small potatoes chopped
- 1 tablespoon coriander chopped
- 2 cups peas frozen
Instructions
- Add the coconut milk, curry paste, ginger, chili, garlic, cauliflower, bell pepper, and potatoes to a slow cooker and stir well.
- Cook on low heat for 6 hours, or until the vegetables are tender. Stir through the coriander and frozen peas and simmer for an additional 5 minutes.
- Give everything a mix and serve immediately.
Notes
- More veggie ideas: Root vegetables are best, including swedes, rutabaga, butternut squash, or sweet potato.
- Instant Pot method: Add all the ingredients into an Instant Pot. Stir, seal the lid, and cook on high pressure for 10 minutes. Quick release then serve.
- Thicken the korma: If the korma is a little watery, stir through one teaspoon of cornstarch mixed with a tablespoon of water.
- Leftovers: Refrigerate vegetable korma as soon as it cools. Stored in an airtight container, this dish will last 3 to 4 days in the fridge.
Nutrition
Originally updated January 2023, updated and republished July 2025
Really interesting recipe. I never heard any recipe like this before.
A korma is made with nuts and yogurt? This recipe seems to be a curry rather than a korma and also where’s the heat in this recipe? There could be some jalapenos added .. thanks
Can you use Thai curry paste for the curry paste? Or is it something totally different?
That should be fine, it’ll have a different flavor.
What kind of curry paste do you use? I’m new to making Indian dishes.
I’ve literally never commented on a recipe, but holy moly this was delicious!!!!! My husband, toddler and I all loved it, and it’s definitely being added to our regular meal rotation. It made the house smell like an Indian restaurant all day 🙂 And any recipe that I can make quickly so that my toddler doesn’t get bored is a winner. Thank you so much! I’m really glad your website is still going strong after all the intervening years since you posted this recipe – good on you! 🙂
3/4 can of coconut milk… using how big of a can? I found coconut milk in a carton
It must be canned coconut milk, mine was 400 mls.
This is SO GOOD!!! And so easy, and versatile. Everyone loved it. We enjoyed it with the delicious Fluffy Coconut Basmati Rice. I made a big pot and used a few cans of coconut milk. The recipes are printed and ready for use as regulars at my house. Thank you, Arman!