Quick Veggie Korma

Why You’ll Love This Recipe

Veggie korma is fragrant, colorful, and satisfying, offering a restaurant-style dish made easily at home. It’s mild enough for the whole family, yet full of layered flavors from warming spices. The recipe is flexible—use whatever vegetables you have on hand—and it’s naturally vegetarian and easily vegan. It’s a quick and nourishing way to enjoy a curry night at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vegetable oil or ghee

• Onion

• Garlic

• Ginger

• Curry powder or korma spice blend

• Ground turmeric

• Ground cumin

• Ground coriander

• Tomato paste

• Coconut milk or heavy cream

• Mixed vegetables (carrots, peas, cauliflower, potatoes, green beans, zucchini, or bell peppers)

• Cashews or almonds (optional, for creaminess)

• Salt and pepper

• Fresh cilantro (for garnish)

Directions

1. Heat oil or ghee in a large pan over medium heat. Sauté chopped onion until soft and golden.

2. Stir in garlic and ginger, cooking for another minute until fragrant.

3. Add curry powder, turmeric, cumin, and coriander, and cook for 30 seconds to toast the spices.

4. Stir in tomato paste and cook briefly.

5. Add coconut milk (or cream) and bring to a gentle simmer.

6. Add chopped vegetables and season with salt and pepper. Cover and cook until vegetables are tender, about 15–20 minutes.

7. For extra creaminess, blend soaked cashews or almonds into a paste and stir into the sauce.

8. Garnish with fresh cilantro and serve hot with rice or naan.

Servings and timing

This Quick Veggie Korma serves 4 people. Prep time is about 10 minutes, and cook time is 25–30 minutes.

Variations

• Add chickpeas or tofu for extra protein.

• Use Greek yogurt instead of coconut milk for a tangy version.

• Stir in spinach or kale at the end of cooking for extra greens.

• Make it spicy with chili powder, fresh chili, or cayenne.

• Use cashew cream instead of coconut milk for a nutty twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave, adding a splash of water or coconut milk if the sauce thickens. Freeze for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What is korma?

Korma is a type of curry made with a mild, creamy sauce often enriched with nuts, yogurt, or cream.

Can I make this recipe vegan?

Yes, just use coconut milk and skip any dairy-based ingredients.

Do I need to soak the nuts first?

If blending cashews or almonds into the sauce, soaking them makes for a smoother paste.

Can I use frozen vegetables?

Yes, frozen mixed veggies are a quick and convenient option.

What should I serve with veggie korma?

Basmati rice, naan bread, or roti are classic sides.

Can I add protein to this dish?

Yes, chickpeas, lentils, paneer, or tofu work well.

How do I thicken the sauce?

Simmer uncovered for a few extra minutes, or blend part of the sauce with the nuts.

Can I make this ahead of time?

Yes, it reheats beautifully and tastes even better the next day.

How spicy is veggie korma?

It’s naturally mild, but you can increase or reduce spices to your taste.

Can I use curry paste instead of spices?

Yes, a mild curry paste works well—just sauté it with the onions before adding liquids.

Conclusion

Quick Veggie Korma is a rich, comforting curry that’s easy to make and packed with flavor. With tender vegetables, creamy sauce, and fragrant spices, it’s a dish that feels indulgent yet wholesome. Perfect for busy weeknights or a cozy weekend meal, this recipe will bring warmth and comfort to your table every time.