Vegetable Korma
A mild, creamy Indian vegetable korma made with a coconut-cashew sauce, mixed vegetables and gentle warming spices. Serve with basmati rice or warm naan.
This version uses a mix of cauliflower, carrots, green beans and peas, but it is a forgiving recipe — use what looks good at the market. The sauce is blended until smooth, then simmered briefly with the vegetables so they keep a little bite.
It is a weeknight-friendly curry that tastes even better the next day, which makes it a good candidate for batch cooking. Serve it with basmati rice, naan or roti to mop up every last spoonful.
Ingredients
- 80 g raw cashews
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, grated
- 1 tablespoon grated fresh ginger
- 1 green chili, slit lengthways (optional)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 tablespoon tomato paste
- 400 ml canned coconut milk
- 200 ml water
- 1 teaspoon salt, plus more to taste
- 250 g cauliflower, cut into small florets
- 2 medium carrots, peeled and cut into 1 cm rounds
- 150 g green beans, trimmed and halved
- 150 g frozen peas
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh coriander, to serve
- 2 tablespoons toasted cashews, roughly chopped, to serve
Instructions
- Put the cashews in a small bowl, cover with boiling water and leave to soak for 15 minutes. Drain.
- Meanwhile, heat the oil in a large, deep pan over medium heat. Add the onion and cook for 6–8 minutes, stirring often, until soft and lightly golden.
- Add the garlic, ginger and green chili (if using) and cook for 1 minute, until fragrant.
- Stir in the ground coriander, cumin, turmeric, cinnamon, cardamom and cloves, then add the tomato paste. Cook for 1 minute, stirring constantly, so the spices toast without burning.
- Tip the soaked cashews into a blender with the coconut milk and water. Blend until completely smooth, then pour into the pan.
- Add the salt and bring the sauce to a gentle simmer. Add the cauliflower and carrots, cover and cook for 8 minutes.
- Add the green beans and cook, uncovered, for 6–8 minutes, until all the vegetables are tender but still hold their shape.
- Stir in the peas and cook for 2 minutes more. Taste and adjust the salt, then stir in the lemon juice.
- Scatter with the chopped coriander and toasted cashews and serve hot with basmati rice or naan.
Cook’s tips
- Soaking the cashews is what makes the sauce silky — don't skip it if you can help it.
- Cut the vegetables into similar-sized pieces so they cook evenly.
- If the sauce looks too thick, loosen it with a splash of water; it should coat the vegetables but still flow.
Substitutions
- Swap the cashews for 60 g of blanched almonds, soaked the same way.
- Use any firm vegetables you have — potatoes, sweet potatoes, courgette or butternut squash all work; add harder vegetables earlier and softer ones later.
- For a nut-free version, use 60 g of sunflower seeds instead of cashews and blend well.
Storage & reheating
Keep leftovers in a sealed container in the fridge for up to 3 days; reheat gently on the hob with a splash of water, as the sauce thickens when cold.
Frequently asked questions
Is vegetable korma spicy?
No — korma is traditionally a mild curry. The green chili is optional, and the warmth comes from gentle spices like cinnamon and cardamom rather than chili heat.
Can I make vegetable korma ahead of time?
Yes. Make it up to 2 days ahead and keep it covered in the fridge. The flavours deepen overnight; reheat gently with a little water to loosen the sauce.
What should I serve with vegetable korma?
Basmati rice, naan, roti or plain boiled rice all work well. A simple cucumber salad or raita on the side adds a fresh contrast.
Can I freeze vegetable korma?
Yes, it freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a splash of water if the sauce has thickened.
