Craving Indian food? If so, give this 30-Minute Vegetable Korma a try. This dish is loaded full of vegetables, filled with warm spices, and smothered in a delicious coconut milk sauce that is bursting with flavor. Pair this korma with a bed of rice and ring that dinner bell!
Skip ordering takeout—this korma is just as delicious as the restaurant version! Give this dairy-free Indian dish a try today.
This 30-Minute Vegetable Korma recipe is...
- Vegetable loaded
- Indian inspired
- Quick and easy
And if you love quick and easy vegan recipes, be sure to check out my new cookbook, Weeknight One Pot Vegan Cooking. It's packed with 75 plant based recipes that all cook up easily in a single pan!
How to Make 30-Minute Vegetable Korma
- Heat oil in a saucepan over medium heat.
- Add the onion and garlic, stirring often, for 3-4 minutes.
- Next add in the spices, tomato paste, and garam masala. Stir to combine.
- Stir in the broth and coconut milk. Bring the mixture to a simmer.
- Toss in all the vegetables and cook until veggies are tender.
- Top the dish with sliced almonds and serve over a bed of rice or naan bread.
Full directions for how to make 30-Minute Vegetable Korma are in the printable recipe card at the bottom of the post.
Helpful Tips for Making 30-Minute Vegetable Korma
Allow Time to Simmer
Allowing time for your mixture to simmer and soften up the vegetables will also allow all the spices to work and blend together. Don't rush the process or you will find your dish will be lacking in flavor.
Make sure to slice up your vegetables into bite-size pieces. Also aim to cut the vegetables into similarly sized pieces. This will help all of your vegetables to cook up evenly.
Soaking Up Sauce
I love serving my korma over a bed of rice so the rice soaks up all the creamy sauce! If you don't want to use a classic rice, try quinoa or even cauliflower rice.
Variations to 30-Minute Vegetable Korma
Instead of sliced almonds, you can place cashews on top of your korma for a nice crunch factor. Cashews will pair wonderfully with all the warm spices!
To add in some protein, dice up some paneer cheese. You can dice it up into cubes, and then adjust the salt as needed.
You can add in a can of crushed tomatoes to add some acidic flavor to your korma. Just mix it in when you add in the milk and broth.
30-Minute Vegetable Korma FAQs
What is vegetable korma made of?
Vegetable korma is an Indian dish that's filled with vegetables like potatoes, broccoli, and peas along with tons of warm spices for that perfect Indian flavor.
What is the best rice to pair with vegetable korma?
I find that Basmati rice pairs nicely with the flavors of this vegetable Indian korma. You could also use a Jasmine rice, but you will find Jasmine rice is a lot bolder in flavor.
What is the difference between curry and korma?
Curry is typically a tomato- and onion-based sauce paired with Indian spices. Alternatively, korma has a creamy sauce that uses coconut milk or cashew milk in the sauce.
How do you store leftovers?
You can store your korma leftovers in a container in the fridge for 3–5 days. Even better, you can store your korma on its own or with the rice—either works!
Can you freeze vegetable korma?
Unfortunately, this recipe does not freeze and thaw well. The texture will be totally off once you freeze and reheat the korma. If you don't need to make a large batch of this dish, just half the recipe instead of planning to freeze the extra.
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp turmeric
- ½ tsp coriander
- ½ tsp salt
- 1 can coconut milk
- ½ cup vegetable broth
- 1 carrot sliced
- 1 crown broccoli cut into florets
- 1 large potato washed and cut into ½” cubes
- 1 cup frozen peas
- ¼ cup sliced almonds
- In a large saute pan, heat oil over medium heat.
- Then add onion and garlic and cook, stirring frequently, for 3–4 minutes or until onion turns translucent.
- Add the tomato paste, garam masala, curry powder, turmeric, coriander, and salt, and stir until completely combined.
- Stir in the coconut milk and vegetable broth, and bring to a simmer.
- Add the carrots, broccoli, potato, and peas.
- Cook 20 minutes or until veggies are tender.
- Top with sliced almonds, and serve warm over rice or with naan.
- This vegetable korma is delicious served with basmati rice or naan bread.