Vegetable Korma


5 from 164 votes
Jump to RecipeRate

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 vegetable korma made of?
  2. Ingredients needed
  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

What is vegetable korma made of?

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).

Ingredients needed

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 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 164 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!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I have no idea what korma is, but I want it all over my face. This looks way delicious, and would be great in my 30F to 40F temps. I think I’ve used a Crock Pot like…once or twice in my life. I need to get down on some crocked meals.

  2. Whyyy does every blogger need to taunt me with slow cooker recipes? I neither have one nor the space for it and am actually not even sure they’re sold in Germany. The idea of just adding everything to a pot, walking away and returning to a fully cooked meal is awesome – and not far from my usual way of cooking [#confession].
    And yes, I totally used to bake to heat up my apartment, too. The delicious scent was another bonus – oh, and the cookies.
    Oh and yes, feel free to send me any frozen remainders of this. They look deeeelish and by the time they arrive over here should have thawed 😉 .

  3. We’re currently experiencing what I guess you would consider an Australian winter — it’s +3 right now, which is actually kind of crazy for us. Then again, it was -25 a few weeks ago, soooo we’re kind of all over the place. But it’s nice. This weather. Means I only have to sleep in 1 hoodie instead of 2 😛

  4. CROCK POT. Although I’ve recently started trying to say slow cooker because I feel like it’s more universal? I don’t know. Ohhh and I love those bowls! I was searching for similar ones but could not find…saaaaad sad days my friend.

  5. I am definitely making this – it sounds so good and I think my husband would even like it! Just wondering- you have peas listed on the recipe twice, is the second one supposed to be green beans?? Thanks!

  6. This looks so comforting – I could definitely use this to warm me up (it’s -2 here in NY). I feel ya on the no heat thing, in one of my apts I had to layer just like you and I was still cold, it was the worst thing ever!! Pinning this for sure 🙂

  7. I was afraid my comment would get lost in your previous post, just wanted to say I really dig the new design. Looks chic and modern. I’m a fan.

  8. I love any dish like this made with coconut milk – so good! And great pictures too.

    Geez, I think I would die in an apartment without heating. Especially when it’s around -21 celsius (or -35 with windchill) like it has been here this week! Guh. Is it summer yet?

  9. This is everything I’m wanting in life right now. Just pinned. What exactly is korma, btw? Did I somehow miss it? Could I add kangaroo for protein?

    Okay, I feel like we need to Skype and discuss living in the most expensive cities in the world and thinking about moving home. Except Melbourne doesn’t suck and Pittsburgh does. Congrats on making a hard/good decision. It’s one I’m going to be struggling with for the next few months.

    1. It’s like a thicker version of curry- I also think it’s spicier! And yes…let’s add kangaroo.

      Thanks buddy- Always feel free to shoot an email/message if you ever do- I can relate 🙂

  10. I am obsessed with my crock pot- it really makes everything taste better. This sounds so good!

  11. This looks like the perfect way to use up the veggies I have in the fridge now before we head out of town. I think I will make this for dinner tonight- I think Slow Cooker just sounds better than Crock Pot. I say both though. Crock Pot sounds so southern (US southern 😉 )

  12. This will totally warm you up! I have to say, I really miss my slow cooker when I’m down here at school :/

    1. LOL. Omg. This girl got in trouble when I studied abroad because she smuggled hers in!!! (I bet the tutors just wanted to eat it themselves)