Vegan Vegetable Korma: Creamy, Dairy-Free Indian Curry Recipe with Make-Ahead Tips and Serving Ideas

Whenever I’m craving something cozy and full of flavor I turn to vegan vegetable korma. This creamy Indian-inspired curry is packed with vibrant veggies and a blend of aromatic spices that always make my kitchen smell incredible. It’s one of those dishes that feels both comforting and a little bit exotic at the same time.

I love that korma is naturally adaptable so I can use whatever vegetables I have on hand. The rich coconut-based sauce makes everything taste indulgent without any dairy. Whether I’m serving it with fluffy rice or warm naan this vegan korma always brings a little joy to my table.

Ingredients for Vegan Vegetable Korma

When I make vegan vegetable korma at home I focus on a vibrant mix of fresh vegetables, bold spices, and a rich dairy-free sauce. Here is what I use to make a deliciously creamy and hearty vegan korma.

Fresh Vegetables

• 2 cups cauliflower florets, cut into bite-sized pieces
• 1 cup carrots, peeled and sliced
• 1 cup potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 red bell pepper, deseeded and sliced
• 1 cup green peas, fresh or frozen
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated

Spices and Seasonings

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder (adjust for spice preference)
• 1/2 tsp salt
• Freshly ground black pepper, to taste

Dairy-Free Base

• 1 cup full-fat coconut milk
• 1/2 cup raw cashews, soaked in hot water for 20 minutes then drained
• 1/2 cup water
• 2 tbsp tomato paste
• 1 tbsp fresh lemon juice

Pantry Staples

• 2 tbsp coconut oil or other neutral oil
• 1 tbsp maple syrup or agave syrup
• 1/4 cup unsweetened shredded coconut (optional for added texture)
• Cooked basmati rice or vegan naan, for serving

Equipment Needed

To make vegan vegetable korma at home, I rely on a few essential kitchen tools. These keep my prep simple, speed up my cooking, and make the process more enjoyable.

• Large nonstick skillet or sauté pan
• Sharp chef’s knife
• Cutting board
• Medium saucepan (for rice or quinoa)
• Wooden spoon or silicone spatula
• High-speed blender or food processor (for the creamy coconut-cashew sauce)
• Measuring cups and spoons
• Can opener (for coconut milk)
• Large mixing bowl

Each tool streamlines each step, from chopping the fresh vegetables to simmering the vibrant spices. Having these items ready helps me keep my focus on cooking a healthy, delicious vegan korma every time.

Make-Ahead Tips

I always encourage prepping components in advance to make vegan vegetable korma quick and easy on busy days. Chopping the vegetables ahead of time saves me effort during the week. I dice cauliflower, peel and slice carrots, and trim green beans, then store them separately in airtight containers in the fridge.

For the creamy coconut-cashew sauce, I blend the cashews and coconut milk with the spices ahead and keep it in a jar. It tastes even better when the flavors meld overnight. I make sure to give it a good stir before using.

I often cook a batch of rice or quinoa on prep day. I pack portions in containers so pairing with the vegan korma is effortless during the week. Both the cooked korma and rice reheat well, and the flavors intensify after a day in the fridge.

If you need the korma for later in the week or want to freeze it, cook the korma without the coconut milk. Let it cool, then transfer to a freezer-safe container. When I want to serve it, I thaw overnight in the fridge and finish simmering with the coconut milk just before eating for that luscious fresh creaminess.

Here’s a quick reference to help with make-ahead prep:

These make-ahead steps let me fit healthy vegan meals into a busy schedule, with no loss of flavor or nutrition.

Directions

I love guiding home cooks through vibrant vegan recipes. Here’s how I make my creamy vegan vegetable korma—packed with flavor, texture, and color for a meal that excites every sense.

Prep the Vegetables

• Wash and dry all the vegetables.
• Cut cauliflower into small florets.
• Slice carrots into thin rounds.
• Trim and chop green beans into 1-inch pieces.
• Dice onion.
• Mince garlic and grate fresh ginger.
• Thinly slice bell pepper.
• Cube potatoes into bite-sized pieces.
• Set all prepped veggies aside on a large tray for easy access.

Prepare the Korma Sauce

• Soak 1/3 cup raw cashews in hot water for 15 minutes.
• Drain cashews and add them to a high-speed blender.
• Pour in 1 cup coconut milk and 1/4 cup water.
• Add canned diced tomatoes, garlic, ginger, cumin, coriander, turmeric, garam masala, and salt.
• Blend until the mixture is creamy and completely smooth.
• Taste and adjust seasoning if needed.

Cook the Vegetables

• Heat 2 tablespoons coconut oil in a large nonstick skillet over medium heat.
• Add diced onion and sauté until translucent, about 3 minutes.
• Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
• Add the bell pepper, carrots, potatoes, cauliflower, and green beans.
• Sprinkle with a pinch of salt.
• Toss to coat vegetables in the aromatics and cook for 6 minutes, stirring often, until veggies begin to soften.

Combine and Simmer

• Pour the creamy korma sauce over the sautéed vegetables in the skillet.
• Stir well, ensuring every vegetable is coated in the sauce.
• Bring to a simmer, reduce heat to low, and cover.
• Cook for 15 to 18 minutes until potatoes and cauliflower are fork-tender.
• Stir occasionally to prevent sticking.
• Remove lid, taste, and add a splash of maple syrup for balance if desired.
• Serve hot over steamed rice or with vegan naan. Garnish with chopped cilantro for extra freshness.

Serving Suggestions

I always serve my vegan vegetable korma hot for the most comforting results. The creamy coconut-cashew sauce thickens as it sits and clings perfectly to rice or fresh naan. For an inviting presentation I spoon the korma into shallow bowls and sprinkle fresh chopped cilantro over the top. The colors pop against the golden sauce and add a burst of herbal brightness.

I recommend pairing my korma with steamed basmati rice, brown rice, or quinoa. Each option soaks up the fragrant sauce and delivers a subtle nutty flavor. I often prepare a side of warm vegan naan or whole wheat roti for scooping up every last bit of curry. For extra freshness try serving with quick-pickled red onions or crisp cucumber slices on the side. These add crunch and acidity to balance the richness of the sauce.

If I want to elevate the meal for guests, I round out the menu with a simple vegan raita made from dairy-free yogurt, grated cucumber, fresh mint, and a pinch of salt. It cools the palate and contrasts beautifully with the bold spices in the korma. For a touch of sweetness offer mango chutney or a handful of toasted cashews sprinkled over the top.

Below is a helpful summary of classic pairings and garnishes:

I encourage experimentation with whatever fresh sides or toppings you have available. My approach is always about balance — creamy, crunchy, spicy, and fresh — all in the same bite.

Storage and Reheating Tips

I love how vegan vegetable korma stays fresh and flavorful even after a couple days in the fridge. To store leftovers, I let the korma cool to room temperature, then transfer it into airtight glass containers. It keeps best for up to 4 days when stored properly in the refrigerator. If I have made a large batch, I portion out individual servings so reheating is quick and easy.

For freezing, I avoid adding coconut milk before freezing to keep the sauce from separating. I ladle the cooled korma (vegetables and sauce base only) into freezer-safe containers, leaving a bit of space at the top. It will keep for up to 2 months. When I am ready to serve, I thaw the korma in the fridge overnight, then gently reheat on the stovetop, stirring in coconut milk during reheating for a perfectly creamy texture.

Reheating the korma is simple. On the stovetop, I pour the korma into a saucepan and heat over medium-low for about 8 to 10 minutes, stirring frequently. If the sauce thickens too much, I add a splash of water or more coconut milk to loosen it up. For a quick single serving, I use the microwave. I place the korma in a microwave-safe dish, cover loosely, and heat on high for 2 to 3 minutes, stirring halfway through.

If I notice any separation in the sauce after reheating, I stir well to bring the creamy consistency back. I always garnish with fresh cilantro after reheating for a burst of flavor and color.

Conclusion

Vegan vegetable korma has become one of my favorite ways to enjoy a comforting homemade meal that’s both nourishing and packed with flavor. I love how each batch can be a little different depending on the veggies I have on hand and the sides I’m craving that day.

There’s something so satisfying about watching the creamy sauce come together and knowing I’ve created something delicious from scratch. If you haven’t tried making korma at home yet I hope you’ll give it a go and make it your own. Happy cooking!