clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plate of rice and vegetable korma topped with cilantro and cashews.

Vegan Vegetable Korma

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Main Dish
  • Cuisine: Indian
  • Diet: Vegan


This easy veggie korma recipe is ready in about 40 minutes with minimal prep time. Enjoy a tasty blend of vegetables and spices in a creamy korma sauce. Serve with rice for a delicious dinner.


Cashew Cream

  • 1 cup cashews (150 g)
  • 1 cup boiling water (250 ml)

Korma Sauce

  • 1 medium onion diced (1 cup, 150 g) 
  • 2 clove garlic (1 tbsp, 10 g)
  • 1 tbsp olive oil (12 g) 
  • 1 tsp chilli powder 
  • 1/2 tsp red pepper flakes 
  • 1 tsp ginger 
  • 2 tsp cumin 
  • 2 tsp turmeric powder
  • 2 tsp curry powder 
  • 2 medium carrots peeled and sliced (2 cup, 275 g)
  • 1 28 oz can crushed tomato (796 ml)
  • 2 cup water or vegetable broth (500 ml)
  • 2 tsp salt
  • 3 medium russet potato, peeled and diced (4 cups, 700 g) 
  • 2 ribs celery, washed and sliced (1 cup, 145 g) 
  • 2 cups small florets of cauliflower (225 g) 
  • 1 cup frozen peas (125 g)


  1. Soak Cashews: In a small bowl place your cashews with boiling water, leave to soak while you start preparing the korma.
  2. Cook Onions: In a large skillet over medium high heat, sauté your onions with olive oil until translucent, stirring often, approx. 3-4 minutes.
  3. Add Garlic and Spices: Add the garlic and ground spices, and continue to cook for an additional 2-3 minutes to toast the spices, stirring frequently. Add a little water if you notice the spices sticking to the bottom of the pan.
  4. Add Liquids: Add the crushed tomatoes and water or broth and bring to a boil. Reduce heat to medium-low and add the potato, celery and carrots. Simmer for 10-15 minutes, stirring occasionally until potatoes are getting tender.
  5. Blend Cashew Cream: While the potatoes are cooking puree the soaked cashews by placing the nuts and water into a blender. Blend on high for 1-2 minutes until completely smooth in texture. 
  6. Add Cauliflower, Peas and Cream: Once the potatoes are nearly cooked, add the cauliflower, peas and cashew cream. Cook for an additional 10 minutes until the cauliflower is tender and potatoes are fork tender, remove from heat.
  7. Serve: Serve on its own or over a bed of steamed basmati rice, naan, topped with toasted cashews and freshly chopped cilantro.


Storing: Let cool then store in an airtight container in the fridge for 4-5 days.

Nut-Free Option: Substitute the cashews and water with a 14 oz can of full-fat coconut milk. Oil-Free Option: Substitute the onions with water or vegetable broth.


  • Serving Size: 1/6th of recipe
  • Calories: 318
  • Fat: 14 g
  • Carbohydrates: 41 g
  • Protein: 12 g

Keywords: vegetable korma, vegan korma recipe