Vegetable Korma


5 from 186 votes
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This vegetable korma recipe is a fast and delicious slow-cooked curry that comes together in no time! Hearty and healthy, it’s naturally vegan and gluten-free! 

vegetable korma.

If you’re anything like me and there are always a lot of leftover veggies in the fridge, then throwing together a veggie korma is one of the best ways to use them up!

Like my chana masala or paneer tikka masala, this dish turns everyday vegetables into something truly delicious and nutritious.

Table of Contents
  1. What is a korma?
  2. What is vegetable korma made of?
  3. How to make a vegetable korma
  4. Recipe tips and variations
  5. Storage instructions
  6. More curry recipes to try
  7. Frequently asked questions
  8. Best Vegetable Korma (Recipe Card)

What is a korma?

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, onions, etc. It has all the flavor of a 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 because:

  • It’s healthy. This dish uses wholesome ingredients, making it perfect 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 always taste a bit 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 (chicken thighs or diced lamb is fantastic, but will no longer be vegetarian).

What is vegetable korma made of?

This recipe is very forgiving, and almost any vegetable works. Here is what you’ll need to get started:

  • Cauliflower. The main component of my vegetarian korma. Cut the cauliflower florets into same-size 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. Sure, you could make your own but this is so much faster.
  • Garlic & ginger. Two non-negotiables. Please use fresh garlic and ginger because the taste is so much better
  • Coriander/cilantro. To garnish.
  • Salt. To taste.

How to make a vegetable korma

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.

vegetables in slow cooker.

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.

frozen peas in vegetable korma.

Step 3- Serve. Serve immediately with your favorite sides.

vegetarian korma.

Recipe tips and variations

Adjust the consistency– If your korma is too watery, you can mix in some full-fat yogurt or cream, or add 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 stovetop or in an instant pot– When I’m pressed for time I occasionally pressure cook this dish or cook it stovetop in a large pot. and it takes less than an hour. Just remember to make sure the vegetables are cut into even pieces.

Customize it– As mentioned earlier, the beauty of this curry is just how easy it is to customize. I find that roasted cashews will add a nice nutty flavor and crunch to the creamy texture of the dish, while adding tomatoes will brighten its flavor and balance the rich flavors. 

Blend your own spices- If you don’t have curry paste, use garam masala instead. This spice blend is another way to give this dish an authentic Indian twist. 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 rice; this is a meal the whole family will adore. You can also serve it with roti, paratha, or some simple basmati rice.

Storage instructions

To store: Refrigerate leftovers in an airtight container as soon as it cools. 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.

veggie korma.

More curry recipes to try

Frequently asked questions

Is vegetable korma good for weight loss?

Yes, vegetable korma is good for weight loss as it is quite low in calories. You may want to leave out the potatoes if you are trying to consume fewer carbs. 

What type of curry is korma?

Korma is a mild curry originating in South Asia. Korma can be made with meat and vegetables. It also contains various spices. 

vegetable korma recipe.

Best Vegetable Korma

5 from 186 votes
This vegetable korma is a fast and delicious slow cooker curry that comes together in no time! Hearty and healthy, it's naturally vegan and gluten-free! 
Servings: 4 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes


  • 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


  • Add the coconut milk, curry paste, ginger, chili, garlic, cauliflower, bell pepper, and potatoes in 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 another 5 minutes.
  • Give everything a mix and serve immediately.


TO STORE: Refrigerate vegetable korma as soon as it cools. Stored in an airtight container, this dish will last 3 to 4 days in the fridge.
TO FREEZE: If you have made a big batch of leftovers, divide them into portions and freeze them in shallow airtight containers. This dish will keep well 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.


Serving: 1servingCalories: 364kcalCarbohydrates: 35gProtein: 8gFat: 24gSodium: 88mgPotassium: 984mgFiber: 9gVitamin A: 9819IUVitamin C: 114mgCalcium: 76mgIron: 4mgNET CARBS: 26g
Course: Main Course
Cuisine: Indian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I kid you not when I say that I was juts (as in yesterday) searching for a vegetarian and vegan slow cooker recipe with an Indian twist! How did you know? Pinning now!

  2. I didn’t realize you moved back to Melbourne. New job? I love slow cooker meals and this one looks so good.
    The weather in Williamsburg is gross. It’s freezing rain right now and I’m waiting for the work delay announcement, but it hasn’t come so I think I’m out of luck!

  3. Aren’t slow cookers and crock pots the same thing? crock pots just being a brand name??
    Anyhoo I love my slow cooker, and I was looking for more recipes, so this is ideal! going to add some chicken too… Yum!
    I must admit, I do abuse the oven for heat… Once I take a meal out I switch it off and leave the door open to give the apartment some heat! Scotland is chilly and snowy right now… Need all the heat we can!

  4. Wait, did I miss something? You’re back in Melbourne? Just for a visit or do you stay?
    Yay for the slow cooker! I love mine. I am pretty new to using it and this one is going to be tested soon. I love to come home to a warm dinner. It’s like magic and I don’t even need my wand for it 😉
    P.S. I love the new design. So grown up and sophisticated 🙂

  5. You better be back in Sydney in a few weeks…..
    This looks SO good and yes, comforting! You don’t even want to know how freezing it is here in winter and then me on the bike – oh yes.
    I wish I had a Slow Cooker. I went to a store lately where the sell kitchen supplies and the salesman looked at me like I just turned into a chicken when I asked for a Slow Cooker. Oh Switzerland.

  6. I had veggie korma for lunch today! I’ll always think of you whenever I see/eat tandoori.

    Tandoori soul mates.

    I call it a slow cooker. “Crock pot” sounds so white trash.

  7. Loving the new design, friend! And the most recent crockpot recipe. I loooove my crockpot! use it every week 🙂

  8. This looks amazing curry friend! Looking forward to seeing more such curry recipes for our addiction! Pinned! ;D

  9. Crockpot all the way! This looks so hearty and delicious. I throw red pepper flakes in basically everything! Never heard the word koroma though. You’re too fancy for me.