Vegetable Korma
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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
Mine did not look like the pictures you have here. Looks more like potato in your pics. Mine was more watery. I used all top quality ingredients.
I’m sorry to hear that- This is one of my most popular slow cooker recipes- Did you use full fat coconut milk? That often impacts the thickness of it. Potatoes are an option if you like, I used cauliflower and carrots for my original version.
This is a great recipe! I’d love it if you would share it on my latest corn-free link party. https://www.creatingsilverlinings.com/corn-free-everyday-feb-28-2015/
I made this tonight and it was soooo good! My husband isn’t a big fan or veggies or curry and he even loved it. I didn’t put as much of the spices or salt in so my baby girl would eat it and it was still really flavorful. My baby wouldn’t stop eating! Will definitely be making this again ☺
Wow- Thank you SO much Angela- I’m glad you guys enjoyed it 🙂
My daughter is eating the leftovers right now and is on her 4th helping! This is pretty amazing because she is sick and hasn’t been eating much at all lately. I am a happy mom
That is awesome Angela 🙂 I have a slow cooker butternut pumpkin soup coming soon….Hope that might sway her too 😉
So I see that you have PEAS listed twice. I am hoping the second one is supposed to be green beans…
That’s correct 🙂
First of all, I’m obsessed with the blog facelift. Everything looks amazing! Second, I’m legit making this this weekend. 100%. Dying. Need.
Naw, hummus face you are gold…like the golden crumble on an apple pie.
Weekend brunch is always a necessity.
You know how much I love this recipe right. It’s definitely going in the rotation.
Also, it was 1 degree in Cleveland this week, so -18 Fahrenheit and that doesn’t include the wind chill which makes it feel like -30. You better bring lots of layers my friend.
Sunshine, I’d be too excited to wear clothes to begin with 😉