Vegetarian Korma

Vegetarian Korma


"This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice."

Ingredients 55 m {{adjustedServings}} servings 462 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1434 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
  2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Tips & Tricks
Vegetarian Chickpea Sandwich Filling

This quick-and-easy sandwich spread is a great alternative to tuna salad.

Vegetarian Tortilla Stew

Pinto beans and enchilada sauce star in this simple, meatless tortilla stew.

Rate recipe

Your rating


Reviews 695

  1. 1030 Ratings


If there was a better rating than five stars I would certainly give it to this recipe. It was a total hit here and my mom told me that it was the best thing I'd ever cooked, & she wants me to make it often now. The only changes I made: I added an extra tablespoon of ground cashews, and also I added the curry at the beginning and cooked it with the onion to bring out more of the spicy taste (I was told this is how traditional Indian cooking is done). All in all this was a simply delicious meal and it tasted exactly like something I would expect to find in an Indian restaurant. The ingredients are simple yet the taste is extremely flavorful and just a tad sweet. The only negative thing I have to say is, the ten minutes the recipe gives you to cook the potatoes is simply ridiculous. I had to leave them for about half-an-hour and even then they were very firm (but not raw). Also, make sure you stir a lot because the stuff tends to stick a little to the bottom at first. Next time (I'm going to make this often!), I'll cook the potatoes a little before-hand, and I'll also add cauliflower.


Delicious. Korma usually doesn't have cream or tomato sauce in it. Try coconut milk instead. Better if you use garam masala, turmeric and cardamon instead of prepared curry powder. This is good for those who eat chicken. Just add some cooked cubes of it to the recipe. Use yukon gold potatoes cut in a dice, and they will get done in the alloted time. A great meal for families or for guests.


Delicious! I made this twice, and prefer to omit the tomato sauce and put in some yogurt instead. Tastes more like from the restaurant that way. I also play with the spices, adding a bit of cinnamon, turmeric, garam masala, and cardamom.