Looking for a delicious mixed vegetable curry?
We love cooking Indian cuisine, the depth of flavours, the spices and the delicious aroma that fills the kitchen is superb and our easy vegetable korma ticks all the boxes!
The great thing about curry is that once you get the spice right, then you can add your favourite vegetables in, creating your very own mixed vegetable curry!
What vegetables go in curry?
Lots of different vegetables can be used in a mixed vegetable curry, tomatoes, potatoes, squash, okra… the list really is endless as vegetables are ideal ingredients for a curry.
In this mild, but full of spice flavour korma curry, we’ve used cauliflower, carrots, sweet potatoes, spinach and peas.
Feel free to use your own favourite vegetables that you have in your fridge, it’ll be perfect for you and full of flavor, it’s just one of those really flexible curry recipes.
If you are a meat eater, then you can even add in chicken, lamb or prawns.
Korma – is it vegetarian or vegan?
The good news is that it can be both.
If you’re vegetarian, then the curry is safe to eat as it is, but if you’re vegan then you’ll need to substitute the Greek yoghurt for a vegan Greek yoghurt alternative and a dairy-free meal.
The secret to a good korma…
The secret to any good mixed vegetable curry is always the spices.
The real mastery is in balancing the spices.
In a mixed vegetable korma, we have the flavours of coconut, turmeric, cumin, cardamom and fennel.
There’s also ginger, which we know some people classify as a spice, but it’s actually a vegetable.
How spicy is a korma curry?
This vegetable korma is spiced, but it’s definitely not too spicy.
The spice enhances the flavours, but not the heat, so it’s a great choice for those who can’t tolerate spicy heat and want to cook something milder.
The mixed veg curry korma that you can see here isn’t your typical coconut sauce-based korma.
This is a korma that’s packed full of flavour, that uses spices, but not for a hot spiced taste, more a delicious richness.
If you want an authentic south Asian taste, then this really is a great dish for you to make.
What is vegetable korma made of?
We use cauliflower, sweet potato, carrots, spinach and peas, but as we’ve said, you can easily use the vegetables you have at home to create your very own version of korma.
With kormas, less is more, you don’t want to use too many vegetables in it.
If you’ve got more vegetables to use up, you’re better off making an additional curry dish to compliment your korma.
Maybe you’ll want to make a spicier dish, like madras so that the korma can counterbalance the heat of your other dish.
The great thing about this dish is that you don’t have to eat it all in one night.
The flavours carry on marinating and developing, so it can often taste even better on the second night – try it, we think you’ll love it!
What is Indian gravy?
It sounds a little strange doesn’t it, to think that you have gravy in an Indian mixed vegetable curry.
Well, this gravy isn’t like a Western gravy, a Western gravy will be made separately from the food that it’s going to be poured over.
An Indian gravy will be part of the dish, cooked as an integral element, like a sauce.
How to make the perfect korma
If you scroll down the page, you’ll see a full list of ingredients, quantities and easy mixed vegetable curry recipe instructions.
There’s not much prep time, only approximately 15 minutes and it takes 1 hour to cook, so this is a dish that is easily made.
First, you’ll need to cut off the outer leaves and wash your cauliflower. You’ll then need to chop and separate into florets.
Peel both your sweet potato and carrots and then chop them into bite size chunks.
Next, take a large non-stick roasting pan, drizzle with vegetable oil and then place the vegetables in the pan and in the oven for 30 minutes until they are cooked.
While the veg is cooking, peel and loosely chop your onion, garlic and ginger and then blitz them in a food processor until they form a puree paste, if you need a splash of water then that’s fine, but not too much as you don’t want a watery paste – we didn’t add any water.
This paste will form the start of your Indian gravy.
Now heat a deep pan on medium heat, a wok would also be perfect for this, add the garlic ginger paste, season with salt and pepper and cook for approximately 10 minutes until it’s turned a lovely golden brown.
Now it’s time for you to add your cardamom pods and korma spice paste to your onion, ginger and garlic puree.
You can make your own korma paste, but using a good quality paste saves lots of time. A good paste contains vibrant flavours from ingredients including garam masala, coriander seeds, cumin seeds, turmeric and cardamom.
Next, it’s time to add your ground almonds to thicken the paste and then add in vegetable stock.
You’ll carry on cooking until the sauce or Indian gravy has reduced and then it’s time to add in your roasted cauliflower, sweet potatoes, carrots, spinach, peas and continue to cook the curry.
Stir in some yoghurt and cook for approximately 2 minutes.
It’s just 1 hour total cook time to make this wonderful curry!
As this Indian mixed vegetable curry isn’t a spicy heat, we don’t add in coconut milk that you may be used to seeing in an Indian korma, it’s not needed.
Let’s take a quick look at the nutrition facts (they are listed in detail underneath the recipe instructions).
The calories per serving are 466kcal, 37g fat, 21g saturated fat, 16mg vitamin C and 7g fiber.
So this really is a great dinner to serve to your family or friends.
What to serve with mixed vegetable curry korma?
This easy to make mixed vegetable curry korma is delicious with different side dishes and together become quite an Indian feast.
A good dhal or daal is also an incredibly popular dish to serve with a curry. There are so many delicious varieties to choose from, using different types of lentils.
Raitas are absolutely delicious and very simple, quick and easy to make and they are a lovely starter for your Indian mixed vegetable korma meal, especially if served with pappadoms and chutneys too.
Rice is an obvious choice, you can’t really have a vegetable curry without rice, can you? Coconut or basmati are both good choices of rice to have with this curry.
Roti, chapati, naan and poppadoms are all fantastic foods to pair with korma.
Of course, a real ‘go to‘ accompaniment with mixed vegetable curry korma has to be naan bread.
Pick your favourite, Peshwari, garlic and coriander or plain, there’s a bread to suit everyone’s taste, you could even cook your own!
If you have a mixed household then you can, of course, add meat or fish to this dish, chicken, lamb or prawns would work very well and are very popular choices.
All of the vegetables and ingredients for this homemade vegetable korma are easily available and not expensive to buy.
This means that you can have a cost-effective dinner which packs a really wonderful taste.
How to make homemade vegetable korma
Here’s our step by step easy to follow mixed vegetable curry korma recipe!
For our international visitors who use US customary, then simply press the toggle button underneath the ingredient list and it’ll be instantly converted – simple!
Enjoy your vegetarian meal and please do leave a comment below and let us know if you tried this recipe and how you enjoyed it!
EASY VEGETABLE KORMA
- Large deep frying pan or wok
- Roasting tin
- Food processor
- Chopping board
- Sharp knife
- 1 Large sweet potato
- 2 Large carrots
- 10 tbsp Vegetable oil
- 4 Garlic cloves crushed
- Ginger a very large thumb size peeled
- 2 Onions roughly chopped
- Salt and pepper to season
- 6 Cardamom pods crushed
- 10 tbsp Korma spice paste
- 140 g Ground almonds
- 1 litre Vegetable stock
- 150 g Spinach
- 75 g Frozen peas
- 200 g Greek yoghurt or vegan substitute
- Pre heat your oven to 200 degrees
- Chop your cauliflower into small florets
- Now chop your sweet potato and carrots into bite size chunks
- Place your vegetables into a large non stick roasting tin and drizzle with vegetable oil
- Cook for approximately 30 minutes
- Meanwhile, in a food processor, add your garlic, ginger and onion and add a couple of splashes of water if required
- Blitz until you have a very smooth puree paste
- Heat a deep frying pan (a wok will do just fine) and add the remaining oil, then add your paste, along with a couple of pinches of salt and pepper and fry for approximately 10-15 minutes until it has a lovely golden brown colour
- Now add your crushed cardamom pods along with the korma paste and fry for approximately 1 minute – you should notice a wonderful aroma now
- Add your ground almonds and stir for approximately 1 minute to create a thick paste
- Add your vegetable stock, stir and gently bring to a simmer
- Cook for approximately 7 – 10 minutes or until the stock has reduced a little
- Add your roasted vegetables along with the spinach and peas, then allow to cook for a further 5-10 minutes
- Stir in the yoghurt and leave for a further 2 minutes
- Serve with rice, naan bread, roti or chapatis
- A mild curry – enjoy!