By Meal Prep Ideas 
Cozy Veggie Korma! A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting!
The base of this veggie korma is a boatload of comforting vegetables like fork-tender potatoes, bell peppers, and green beans, but the thing that makes it feel like a hug is that creamy golden sauce. We’re giving a gentle sauté to a careful amount of aromatic onion, garlic, ginger, cardamom, coriander, and other spices, and then adding a bit of cream and yogurt to make this the kind of recipe that lands in the perfect exciting-but-gentle flavor zone.
Scooped up hot over a pile of steamy basmati rice… oof. Game over. We can survive winter with this.
It’s the kind of big-flavor-cozy recipe where you can practically finish the entire pan in one sitting.
Direct quote from a family member on his second? third? plate piled high with veggie korma: “I feel like I could just keep eating and eating and eating this.”
Yes, me too, amen.
Watch How To Make This Recipe
I based this recipe off the Vegetable Korma recipe from a 2008 cookbook called Best Ever Indian Cookbook by Mridula Baljekar, which is just a gem of a book. It has always been one of my favorite sources for Indian recipes because of the step by step photos, and every recipe I’ve tried over the years has been awesome (and there have been many). The changes I made from the original include subbing some ground spices in place of whole spices and adjusting the veggie-to-liquid ratios a bit. For a more in-depth look at Indian food including influences, methods, definitions, and more, check out this amazing post called Indian Cooking 101 by our friend Anu from Simmer to Slimmer!
Common Questions About Veggie Korma
Can I substitute the heavy cream?
Yes! Canned coconut milk works well as a sub.
Could I make any spice substitutions?
The cookbook I studied up on recommended using whole spices when possible – for example, cinnamon sticks and dried red chile peppers, as this is the traditional way to build the flavor base in a lot of Indian cooking. I often don’t have cinnamon sticks or whole dried red chile peppers on hand, so I’m just sharing what I use instead which is ground cinnamon and red pepper flakes. But if you have the whole spices, go ahead and use them!
I can’t find paneer. What else can I use?
Tofu can work as an alternate vegetarian protein option.