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Recipe

Coconut vegetable korma

Indian & South Asian · 50 min · EasyVegan

Mixed vegetables in a mild, creamy sauce made with coconut milk and cashews.

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A creamy vegetable curry with cauliflower and green beans in a serving dish

Photo: Anil Sharma on Unsplash

Korma is the gentle, creamy end of the curry spectrum: fragrant rather than fiery. This vegan version gets its silky sauce from coconut milk and blended cashews instead of cream and yogurt.

It's a great way to use up whatever vegetables you have. Serve with basmati rice or warm flatbread.

Coconut vegetable korma recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep
15 min
Cook
35 min
Total
50 min
Serves
4

Ingredients

For the sauce

  • 1/3 cup (45 g) raw cashews, soaked in hot water for 15 minutes
  • 1/2 cup (120 ml) water
  • 3 tablespoons neutral oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon mild chili powder
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 1 teaspoon garam masala
  • 1 teaspoon salt, plus more to taste

For the vegetables

  • 1 large potato, peeled and cut into 3/4-inch cubes
  • 1 large carrot, sliced
  • 2 cups (200 g) cauliflower florets
  • 1 cup (100 g) green beans, cut into short pieces
  • 1/2 cup (70 g) frozen peas
  • Chopped fresh cilantro, to serve

Instructions

  1. Drain the soaked cashews and blend them with the 1/2 cup of water until completely smooth. Set aside.
  2. Heat the oil in a large pot over medium heat. Add the onion and cook for 8 minutes, until soft and lightly golden.
  3. Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, turmeric and chili powder and cook for 30 seconds.
  4. Add the potato, carrot, coconut milk and salt. Bring to a gentle simmer, cover and cook for 10 minutes.
  5. Add the cauliflower and green beans, cover and simmer for 10 to 12 minutes more, until all the vegetables are tender.
  6. Stir in the cashew cream, peas and garam masala and simmer for 3 minutes. Taste for salt and serve topped with cilantro.

Tips

  • No cashews? Use 3 tablespoons of cashew butter or almond butter whisked with the water.

Storing leftovers

Keeps in the fridge for 4 days. Reheat gently; it thickens as it cools.

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