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Vegan Korma Curry on a plate

Vegetable Korma Recipe

This Vegetable Korma is a delicious curry made with veggies cooked in a rich almond-based gravy, simmered in spices. It is Vegan, gluten-friendly, and so much better than the restaurant version!
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time (almonds) 30 minutes
Servings 5
Calories 325kcal
Author Shinta



  • Begin by boiling the potatoes in a large pot, along with a teaspoon of salt. Let the potatoes cook for 5 minutes on medium heat.
  • After 5 minutes, add the rest of the vegetables and continue to cook for 5 minutes more, until the vegetables are par-boiled. Keep the vegetables aside to cool. Ensure that you are not overcooking them, as they will cook with the sauce as well.
  • In a blender, blend together the onion, ginger and garlic into a paste. In a heavy-bottom pot, add some oil, and sauté the onion paste on medium heat.
  • As the onion-ginger-garlic paste is sautéing, add the gram masala, turmeric powder, Kashmiri chili powder, coriander powder. Continue to sauté on low heat.
  • Add the tomato puree and cook for a further 2 minutes until the sauce thickens. Add the vegetables and mix well.
  • Grind the soaked and peeled almonds to a fine paste and add the paste to the curry, along with the coconut milk. Let the korma simmer for 3-4 minutes, covered until done. Add salt if needed.
  • Garnish with chopped coriander and serve.


  • With the exception of the potatoes, you can use any combination of vegetables that have a similar cooking time. I have used cauliflower, carrots and green beans in addition to the potatoes. You could also use broccoli, bell peppers and peas.
  • Fresh vegetables can easily be replaced with frozen vegetables.
  • Cashew nuts can be used as a replacement for almonds. Soak them for up to 30 minutes before grinding.
  • Kashmiri chilli powder is ideal for most recipes that call for chilli powder. It has a vibrant red colour, but adds a very mild heat. Paprika would be a close substitute if you are unable to find Kashmiri red chili powder anywhere.
  • Garam Masala can be store bought or made at home. Making small batches of your own spice blend at home is way better than buying a mix from the store. To make a small batch of garam masala, heat the following spices on a pan on the stovetop: ½ cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2-inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated and begin releasing their aromas, grind them in a high-power blender, or coffee grinder. Store the ground spice mix in an air-tight jar and use as needed.


Calories: 325kcal | Carbohydrates: 39g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Sodium: 96mg | Potassium: 1465mg | Fiber: 11g | Sugar: 8g | Vitamin A: 6585IU | Vitamin C: 81mg | Calcium: 163mg | Iron: 7mg