It’s time for a Vegetarian Korma Recipe!
I’m going back to my Indian roots today.
Korma is one of my favorite dishes, and is made from meat or veggies braised in spiced sauce. Usually it’s made with yogurt, but for today’s recipe, I decided to go dairy-free. I chose full-fat coconut milk as my milk of choice, but you could use any dairy-free milk, as long as it has a high fat content. If you use something watery, it won’t have the same creamy consistency that this Korma does.
I recently decided to try and serve a vegetarian dish every Monday night to incorporate more veggie variety into our weekly menu. This vegetarian Korma recipe is an excellent main dish if you love the flavor of Indian food. Are you new to Indian food? Give it a try, and let me know how you like it! (PS–don’t be scared by the number of ingredients. There’s very little prep involved here, it’s just throwing things together!)
And here is the Vegetarian Korma Recipe:
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 2 TBSP avocado or olive oil
- 1 small onion yellow diced
- 1 tsp fresh grated ginger
- 5 cloves minced garlic
- 3 russet potatoes cut into cubes
- 4 carrots cut into bite size pieces
- 3 TBSP crushed cashews
- 1/2 cup tomato sauce
- 2 tsp salt
- 2 TBSP curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 cup unsweetened full-fat coconut milk
Ingredients
|
- Heat the oil in a skillet over medium heat.
- Stir in the onion, and cook until tender.
- Mix in ginger and garlic, and continue cooking for a few minutes..
- Mix potatoes, carrots, cashews, and tomato sauce.
- Season with salt and curry powder.
- Cook and stir 15 minutes, or until potatoes are tender.
- Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet.
- Reduce heat to low, cover, and simmer 10-15 minutes.
- Serve with rice or cauliflower rice!
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Angela says
I’ve been wanting this have a “meatless” meal once a week too. Do you think this would be good if I added a cup of lentils and some chicken stock for the last 20 minutes? Thanks!
Shanti Landon says
I’m sure that would be great!
Erin Marie @ Health Happens At Home says
This looks delicious. I’ve added it to my meal plan this month and provided a link on my blog here: http://www.healthhappensathome.com/blog/2016/8/1/august-meal-plan
Thanks!
Monica says
Have you tried making this? How does it taste?
Alicia says
This recipe is awesome! My family loved it! 🙂
Shanti Landon says
Yay! So glad you liked it, Alicia!
Susan says
Great recipe . Made it tonight and pretty easy to make. Loved it !!! I may throw in some sweet potatoes next time.
Shanti Landon says
Glad you liked it!
Nancy B says
I like your sweet potato idea.
Alexis says
If I want to use regular yogurt, would it still be 1 cup? Or do the amount change?
Looking forward to trying this!!
Shanti Landon says
Hi, Alexis! You can just do a straight swap. =) Hope you love it!
Lori says
Delicious!!
Becky says
Mine does look as creamy as yours. What could I have done wrong? Tastes great though.
Shanti Landon says
Hmm, not sure?? Did you follow the recipe exactly?
Ann says
Saw some asked about yogurt substitute……… instead of coconut milk? Referring to Vegan Korea curry. Want to make this week. Looks delicious.
Shanti Landon says
You could use yogurt instead, it just may be a bit more “curdled” in texture. =)
Amy says
We have made this several times now and the whole family loves it!
Shanti Landon says
Yay! Glad you liked it, Amy!
The Bearded Hiker says
Love this! We make this often and it replaced our old Korma recipe. We love this for meal prep.
Cindy says
I’ll make this recipe. Does it taste like Amy’s Indian Vegetable Korma?is turmeric powder the same as curry powder? Can I make the switch?
Shanti Landon says
Hi, Cindy! I don’t know if it tastes the same, but curry powder and turmeric are quite a bit different. You could definitely try the switch, it will just be a different flavor! Hope that helps!
Megan says
I have a son allergic to coconut, is there something else I could use instead of coconut milk?
Shanti Landon says
You could use almond milk, I would just cut the amount down a little bit!
Carolynn says
I must be missing something. I’m cooking this right now and am not sure how the potatoes are supposed to cook with the tiniest bit of tomato sauce and no other liquid…..it all just keep sticking to the pan and not cooking very fast. Help?
Shanti Landon says
Hi, Carolynn! Did it end up working out? The potatoes take a bit to cook, but they should have still worked without all the liquid. Hope it ended up turning out for you!
TASHA says
I found this to be true as well. I added water to keep the potatoes and tomato sauce from sticking.
Annemarie says
Hubby and I try to do at least 1 meatless meal a week. This one is so satisfying and easy to make. The only change I made with this omitting the curry (yuck). I highly recommend this recipe.
Shanti Landon says
Glad you liked it, Annemarie!
Amanda says
Hey! I made this tonight with the purpose of eating it tomorrow as I find it taste better the next day
It has cooled off and it thickened up a lot there is not sauce left
Tomorrow I am going to throw it in the crock pot
What can I add to make it have more sauce without ruining flavour
Thanks
Shanti Landon says
Hi, Amanda! You can add in broth without ruining flavor!
Lyn says
I made the Vegan Korma Curry. Found it took a long time for the carrots and potatoes to soften. I added chilli powder, chickpeas and tin of lentils. It was even better the next day. Thank you.
Jette says
I’m a fan, tasty and guiltless. Thank you!
Kent says
Parboil the potatoes first. They take forever to cook this way. Otherwise, great recipe.
Ashley says
Can you substitute the curry powder for green curry paste? Looking forward to trying this recipe!
Shanti Landon says
Hi, Ashley! I’m not sure–I’ve never used green curry paste!
Bethann says
Excellent recipe! I had lots of veggies, so I increased all the ingredients by half. I also added 3/4 tsp garam masala when I added the curry. I added several handfuls of spinach at the end of the cooking time and let it cook for a couple of minutes. Served over brown rice with a dollop of yogurt and fresh chopped cilantro. Great dinner tonight and the leftovers will be great for lunch tomorrow! Will definitely make this again. Thank you for sharing the recipe!
Debbie Wilson says
I’m wanting to freeze to have some meals available after my lung cancer surgery. Has anyone frozen this with success?
Lu says
Did you try freezing it? I am making this tonight and wanted to do the same