This vibrant Vegetable Korma is a wholesome and flavorful Indian-inspired stew that combines tender vegetables with aromatic spices and creamy cashews.
Packed with fiber, plant-based protein, and healthy fats, it’s a nourishing choice for everyday meals.
Quick to prepare, low in saturated fat, and full of satisfying flavors, it makes a perfect weeknight dinner or a simple meal-prep option.
Vegetable Korma Stew
Equipment
- 1 large heavy skillet
- 1 Food processor
- 1 Cutting board
- 1 knife
- 1 stirring spoon
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion finely diced
- 2 teaspoons fresh ginger minced
- 3 cloves garlic minced
- 2 russet potatoes peeled and cubed
- 4 carrots peeled and diced
- ½ red bell pepper deseeded and chopped
- ½ green bell pepper deseeded and chopped
- 1 medium jalapeño seeded, deveined, and minced
- ½ cup tomato sauce
- ¼ cup cashews pulsed fine in a food processor
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 cup heavy cream
- 1 cup frozen green peas
- ½ cup fresh cilantro optional
- ½ cup cashews chopped
Instructions
- Preparing the Aromatic Base: Start by melting unsalted butter in a large heavy-bottomed skillet over medium heat. Once the butter is melted and shimmering, add the finely diced yellow onion. Cook the onion slowly, stirring occasionally, until it becomes soft, translucent, and lightly golden—this should take about 4–5 minutes. The onions form the flavorful foundation of the korma, so make sure they are tender and fragrant before moving to the next step.
- Infusing Flavors with Ginger and Garlic: Next, add minced fresh ginger and minced garlic to the skillet. Stir them into the onions and cook for 1 minute, or until their aroma becomes noticeable. Be careful not to let the garlic burn; gentle cooking releases their natural sweetness and builds a rich, savory base for your korma.
- Adding the Main Vegetables: Now, add the cubed russet potatoes, diced carrots, chopped red bell pepper, chopped green bell pepper, and minced jalapeño to the skillet. Stir everything together so the vegetables are coated in the aromatic butter, onion, ginger, and garlic mixture. Cook the vegetables for 3–4 minutes, stirring frequently. At this stage, the vegetables should begin to soften slightly while maintaining some firmness, ensuring they cook evenly later.
- Introducing Tomato and Spices: Once the vegetables are lightly softened, stir in tomato sauce, curry powder, kosher salt, coarse ground black pepper, and the finely pulsed cashews. Mix thoroughly so the spices and tomato sauce coat all the vegetables evenly. Allow the mixture to cook for 6–8 minutes, stirring occasionally, until the potatoes are tender and the spices have melded into the vegetables, creating a rich, fragrant base.
- Creating the Creamy Korma Sauce: Reduce the heat slightly and pour in heavy cream, stirring constantly to combine. Bring the mixture to a gentle simmer over medium-low heat. Cooking the korma slowly ensures the cream thickens slightly and the flavors integrate beautifully with the vegetables. Simmer for 8–10 minutes, stirring occasionally, until the sauce is creamy and coats the vegetables evenly.
- Adding Peas for Color and Nutrition: Gently fold in frozen green peas. Stir just until the peas are heated through, keeping their bright green color and tender texture. This step adds sweetness, fiber, and additional plant-based protein to the dish.
- Finishing Touches with Garnishes: Turn off the heat and sprinkle fresh cilantro and chopped cashews on top of the korma. The cilantro adds a fresh, herbaceous note, while the cashews contribute a satisfying crunch. If desired, serve immediately for the best texture and flavor, or allow it to rest for a few minutes to let the flavors meld further.
- Serving Suggestions: Serve your Vegetable Korma hot with steamed basmati rice, naan bread, or as a standalone hearty dish. This creamy, nutritious korma is perfect for family dinners, meal prep, or even casual entertaining, delivering both comfort and wholesome nutrition in every bite.
Notes
- Use fresh, firm vegetables for the best texture; overripe veggies can become mushy during cooking.
- Adjust the jalapeño based on your spice preference; leave seeds for extra heat or remove for mild flavor.
- Cashews can be soaked in warm water for 15 minutes before pulsing to create a creamier sauce.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- This korma is meal-prep friendly and can be reheated gently on the stovetop or in the microwave.
- Garnish just before serving to maintain freshness and crunch in the cilantro and cashews.
- Serve immediately for the best color and texture, but flavors deepen if allowed to rest for 10–15 minutes.
Chef’s Secrets for Perfect Korma
The key to an exceptional Vegetable Korma lies in layering flavors carefully.
Begin by cooking the onions slowly until soft and golden; this develops natural sweetness that balances the spices.
Using fresh ginger and garlic adds brightness and depth.
Don’t rush the simmering stage—allow the cream to gently thicken and fully coat the vegetables.
Toasting the cashews lightly before pulsing can add a subtle nutty aroma, while folding in the peas at the end ensures they retain their vibrant color and texture.
Small details like seasoning gradually and tasting at each step make a big difference.
Serving Suggestions for Flavor Pairing
Vegetable Korma pairs beautifully with fluffy basmati rice or soft, warm naan bread to soak up the creamy sauce. For a lighter option, serve it over quinoa or cauliflower rice.
Add a side of cucumber raita or a fresh salad to balance the richness of the korma.
A sprinkle of extra chopped cashews or a drizzle of yogurt just before serving adds texture and creaminess.
This dish is versatile—perfect as a main course, a side for a festive meal, or even as part of a larger Indian-themed spread.
Storage Tips for Longer Freshness
Store leftover korma in an airtight container in the refrigerator for up to 3–4 days.
To reheat, gently warm it on the stovetop over low heat, stirring occasionally to maintain the creamy consistency. Avoid high heat, as it can separate the cream.
For longer storage, freeze the korma in portions for up to 2 months.
Thaw overnight in the refrigerator and reheat gently.
Keep garnishes like cilantro and chopped cashews separate until serving to preserve freshness and crunch.
Frequently Asked Questions
1. Can I make this korma vegan?
Yes! Simply replace the heavy cream with coconut cream or a cashew-based cream substitute. Use oil instead of butter for a fully vegan version. The result will be equally rich, creamy, and flavorful.
2. Which vegetables work best in korma?
Potatoes, carrots, bell peppers, and peas are traditional, but you can also add cauliflower, green beans, zucchini, or sweet potatoes. Choose vegetables that hold their shape when simmered to avoid mushiness.
3. How can I make the korma less spicy?
Remove the seeds from the jalapeño or use milder green chilies. You can also reduce the amount of curry powder slightly. The dish will still have plenty of flavor without overwhelming heat.
4. Can I prepare this dish ahead of time?
Absolutely. You can chop vegetables and prepare the cashew paste ahead of time. The korma can be partially cooked, refrigerated, and finished later, making it ideal for meal prep or busy weeknights.
5. How do I keep the sauce creamy when reheating?
Reheat gently over low to medium heat, stirring frequently. Avoid boiling, as high heat can cause the cream to separate. Adding a splash of cream or water while reheating can restore the smooth, luxurious texture.
