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September 16, 2025
Vegetarian Korma Recipe
Vegetarian korma recipe creates easy plant-based curry that's rich, creamy, mildly spiced, and extremely flavorful, perfectly served with naan bread. This accessible preparation demonstrates how vegetarian curries can achieve the same richness and satisfaction as meat-based versions through proper technique. The rich and creamy texture comes from traditional ingredients while mild spicing ensures family-friendly heat levels. This extremely flavorful result proves that vegetarian cooking can deliver complex tastes that satisfy all dietary preferences completely. The naan pairing suggestion shows how traditional accompaniments complete the authentic Indian dining experience while providing perfect bread for sauce absorption.
This vegetable korma recipe is an easy vegetarian curry. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
4
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Ingredients
1 ½ tablespoons vegetable oil
1 small onion, diced
4 cloves garlic, minced
1 teaspoon minced fresh ginger root
4 carrots, cubed
2 potatoes, cubed
1 (4 ounce) can tomato sauce
3 tablespoons ground unsalted cashews
1 fresh jalapeno pepper, seeded and sliced
1 ½ tablespoons curry powder
2 teaspoons salt
1 cup heavy cream
1 cup frozen green peas
½ green bell pepper, chopped
½ red bell pepper, chopped
1 bunch fresh cilantro for garnish
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
Dotdash Meredith Food Studios
Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
Dotdash Meredith Food Studios
Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.
Allrecipes Magazine
Nutrition Facts (per serving)
| 462 | Calories |
| 31g | Fat |
| 41g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 462 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 15g | 77% |
| Cholesterol 82mg | 27% |
| Sodium 1434mg | 62% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 8g | 30% |
| Total Sugars 9g | |
| Protein 9g | 17% |
| Vitamin C 73mg | 81% |
| Calcium 120mg | 9% |
| Iron 4mg | 19% |
| Potassium 1088mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
