Vegan Vegetable Korma made with garden vegetables in a rich almond butter-based sauce. Serve over grains for a flavorful and cozy plant-based dinner!
When I first met M, I was nervous about Indian food — my only previous experience was a college buffet that went badly. Over time, though, I’ve learned to appreciate how bold and layered Indian cuisine can be: vibrant spices, a range of textures, and deeply satisfying comfort dishes. After easing into chana masala and creamy curries, I fell for korma — specifically a vegetable-forward, lower-sodium version I felt good about making at home.
This Vegan Vegetable Korma focuses on fresh (or frozen) vegetables in a creamy, almond butter–enriched sauce. It’s not strictly traditional, but it captures the spirit of korma and is easy to make in one pot. It’s perfect served over rice or your favorite grain for cozy dinners and leftovers that reheat well.
Ingredients for Vegan Vegetable Korma
- 1 TBSP extra virgin olive oil
- 1 small white onion, diced
- 4 garlic cloves, minced
- ¼ tsp ground ginger
- ½ tsp turmeric
- ¼ tsp smoked paprika
- ½ tsp chili powder
- 1 TBSP curry powder
- ½ tsp Himalayan sea salt (adjust to taste)
- 4 large carrots, peeled and diced
- 1 head cauliflower, roughly chopped (or 16 oz frozen cauliflower)
- 1 head broccoli, roughly chopped (or 16 oz frozen broccoli)
- 1 15-oz can garbanzo beans, drained and rinsed
- 1 cup vegetable broth
- ½ cup tomato sauce
- 1 15-oz can light coconut milk
- ¼ cup almond butter
For serving: rice and shredded cilantro.
Make the Spice Base
Warm the olive oil in a large stockpot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 3–5 minutes. Add the minced garlic and cook another minute. Stir in the ground ginger, turmeric, smoked paprika, chili powder, curry powder, and sea salt, coating the onion and garlic. Toast the spices for 1–2 minutes until they release their aroma — this builds the flavorful foundation for the korma.
Add the Vegetables
Stir in the carrots, cauliflower, broccoli, and garbanzo beans. If you’re using frozen vegetables, there’s no need to thaw; they work well straight from the freezer. Cook everything 5–10 minutes until the vegetables begin to soften and take on the spice flavors.
Make it Creamy
Pour in the vegetable broth, tomato sauce, and light coconut milk. Bring to a low boil over medium-high heat, then cover and reduce to a gentle simmer. Let the korma simmer for 25 minutes so the flavors meld and the vegetables soften. Uncover, stir in the almond butter until fully incorporated, then cover and simmer on low an additional 5–10 minutes. Finally, cook uncovered on low for about 10 minutes to reduce excess liquid — you want a thick, creamy stew rather than a thin soup.
Why Almond Butter Works
Traditional korma often uses blended raw almonds to enrich the sauce. Almond butter is a convenient shortcut that delivers the same creamy, nutty body without extra steps. Combined with coconut milk, almond butter yields a rich, dairy-free texture and helps thicken the sauce naturally as the vegetables break down. Aim for a thick korma — a little softening and slight break-down of veggies is both normal and desirable.
How to Serve
Serve the hot korma over rice or your favorite grain and garnish with fresh cilantro. This one-pot stovetop recipe is comforting, easy to scale, and makes excellent leftovers. Swap or add vegetables as you like — peas, potatoes, zucchini, bell peppers, or mushrooms all work well. Adjust the salt and spice level to taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Notes
This recipe is adapted from Delish Knowledge and streamlined for an easy, vegetable-forward, lower-sodium home version.
If you try this Vegan Vegetable Korma, leave feedback or a rating where you found the recipe — I love hearing how people adapt it. Enjoy a cozy, nourishing meal!
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