Creamy Coconut Vegetable Korma – A Trendy Indian Veg Recipe

Discover how to make this rich and aromatic Coconut Vegetable Korma — a vegetarian delight blending Indian spices, coconut milk and colourful veggies. Perfect for festive meals, week-night dinners or a hearty weekend brunch.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Serves: 4
• Cuisine: Indian (Vegetarian)
• Dietary Info: Vegetarian, can be made vegan by using plant-based cream and skipping ghee
• Focus Keyword: Coconut Vegetable Korma

Introduction

In recent years, coconut-based curries have gained fresh popularity across India — blending traditional spice notes with creamy textures and vibrant vegetables. At Bhimascook, we’ve noticed a rise in home cooks embracing such recipes, thanks to the influence of both regional South Indian cuisines and modern food-trend blogs. For instance, vegan Indian recipe collections emphasise coconut curried dishes as quick, nutritious options.

With that in mind, this Coconut Vegetable Korma brings together the rich creaminess of coconut milk, seasonal mixed vegetables, aromatic spices, and the subtle heat that elevates every bite. Whether you’re preparing it for a family dinner, a festival meal, or simply want an indulgent vegetarian option, this dish ticks all boxes.

Throughout the article I’ll guide you step-by-step, share plating & storage tips, regional background, health insights, and link to other recipes from Bhimascook for further exploration. Let’s get cooking!

Cultural & Regional Insight into Coconut Curry Dishes

Coconut-based vegetable curries have deep roots in India’s coastal regions — especially in states like Kerala and Karnataka — where coconut palm is abundant. For example, dishes like “avial” — made with mixed vegetables and coconut–yogurt paste — are served in festivals such as Onam.

In the broader pan-Indian vegetarian food scene, coconut milk is being embraced as a luxurious yet accessible base for curries. Blogs documented this as part of trending vegan/vegetarian diets in 2025 and beyond.

For this recipe, we adapt the traditional concept of a korma (a mildly spiced, creamy curry) into a vegetarian, country-wide style using mixed vegetables, coconut milk, and Indian aromatics. It’s perfect for those seeking both comfort and visual appeal.

 Ingredients for Coconut Vegetable Korma

(For 4 servings)

• 2 tablespoons ghee or vegetable oil (for vegan: use oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 green chilli, slit (adjust heat to preference)
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing) – optional but adds depth
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 cup coconut milk (full-fat for richness)
• 200 ml vegetable stock or water
• 1 medium carrot, diced
• 1 cup beans, chopped (French beans or green beans)
• 1 cup cauliflower florets
• ½ cup peas (fresh or frozen)
• ½ cup bell peppers (capsicum), chopped
• Salt to taste
• 2 tablespoons fresh chopped coriander (cilantro) for garnish
• Optional: 1 tablespoon cashew paste (soak cashews for 15 minutes & grind) for extra creaminess

Why these ingredients?

• Coconut milk gives the core creaminess and mild sweetness that balances Indian spices.
• Mixed vegetables add colour, texture, nutrition and make it a one-pot main dish.
• The spice base (cumin, coriander, garam masala) anchors the curry in typical North-Indian flavour while the coconut gives it coastal influence.
• Cashew paste is an optional upgrade for a restaurant-style finish.

 Step-by-Step Recipe Instructions

1. Prepare the Base

1. Heat ghee or oil in a heavy-bottomed pan over medium heat.
2. Add cumin seeds and let them sizzle for 15–20 seconds.
3. Add chopped onion, sauté until translucent and light golden.
4. Add garlic, ginger and green chilli; sauté for another 1-2 minutes until aromatic.
5. Add asafoetida (if using), turmeric powder and coriander powder; stir for 30 seconds to release aroma.

 2. Add Vegetables & Cook

1. Add diced carrot, beans, cauliflower florets and bell peppers; stir well to coat veggies in the spice mix.
2. Pour in vegetable stock (or water) and bring to a gentle boil.
3. Cover and cook for about 5-7 minutes until vegetables are almost tender but still firm.

3. Add Coconut Milk & Simmer

1. Reduce heat to low; pour in coconut milk and stir gently to combine.
2. Add peas, salt and cashew paste (if using); cover the pan and let simmer for another 4-5 minutes until vegetables are fully cooked and curry is slightly thickened.
3. Finish with garam masala and chopped coriander; stir through and switch off the heat.

 4. Final Touch & Serve

1. Taste and adjust salt or spice as needed.
2. Transfer to a serving bowl and garnish with extra coriander leaves.
3. Serve hot with steamed basmati rice, jeera rice, or Indian breads like roti/naan.

Serving, Plating & Storage Tips

• Serving Suggestion: Serve this Coconut Vegetable Korma alongside fragrant basmati rice or lightly buttered naan. For a balanced vegetarian thali, pair with a fresh cucumber-mint raita and papad.
• Plating: Use a white or light-coloured bowl to highlight the curry’s creamy texture and vibrant vegetables. Drizzle a little coconut milk swirl on top as garnish for visual appeal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on stovetop with splash of water if it thickens too much.
• Freezing: You can freeze the curry (without bread) for up to 1 month; thaw overnight in fridge and reheat thoroughly before serving.

Health Benefits & Variations

Health Benefits

• Coconut milk provides healthy medium-chain fatty acids and adds richness without dairy (can be fully vegan).
• Mixed vegetables boost fibre, vitamins and antioxidants — especially useful in vegetarian diets.
• Moderate spice levels with turmeric and coriander powder support digestion and immunity.

Variations

• For a vegan version: Use oil instead of ghee, skip cashew paste or replace cream with coconut cream.
• For a nut-free version: Omit cashew paste altogether.
• Add paneer cubes or tofu for extra protein (looking at internal link: our paneer recipes here at Bhimascook).
• Swap veggies: include sweet potato, zucchini or mushrooms depending on seasonality.
• Make it richer: Add a tablespoon of cream (dairy or vegan) just before serving for indulgence.

UseFull Links

At Bhimascook we have other complementary vegetarian recipes you might love: check out our Vegetable Biryani Recipe for an elaborate meal, and our Spinach Paneer Curry Recipe for a protein-rich option.

For further reading on Indian vegetarian food trends and coconut-based curries, see this feature article from a reputed food site: Vegetarian Indian Recipes Inspired By Strong Women which highlights coconut-based dishes in 2025. Hurry The Food Up

This richly flavoured Coconut Vegetable Korma delivers on taste, texture and visual appeal — a vegetarian dish grounded in Indian tradition yet aligned with current culinary trends. Whether you’re cooking for a cozy dinner or impressing guests, it’s a reliable showstopper. Try it this week, share your experience, and don’t forget: it’s creamy, it’s colourful and it emphasises the focus keyword “Coconut Vegetable Korma”.

Call to Action: Ready to cook? Save this recipe, shop your vegetables and coconut milk today, and let Bhimascook be your guide to more vegetarian delights.

Looking for more? Explore our website for other vegetarian main-courses and dessert ideas.

FAQs

Q1. What is Coconut Vegetable Korma?
A1. Coconut Vegetable Korma is a vegetarian curry made with a base of coconut milk, mixed vegetables and Indian spices. The result is a creamy, mildly spiced dish rich in flavour and colour.

Q2. Can I make Coconut Vegetable Korma vegan?
A2. Yes — simply use oil instead of ghee, skip any dairy cream or butter, and optionally replace cashew paste with coconut cream. The dish remains entirely vegetarian and vegan-friendly.

Q3. What vegetables work best in this korma?
A3. Carrot, beans, cauliflower, peas and bell peppers are ideal for texture and colour. That said, you can vary with zucchini, mushrooms, sweet potato or seasonal produce.

Q4. How long does leftover Coconut Vegetable Korma stay good in the fridge?
A4. Stored in an airtight container, it stays fresh for up to 2 days. Reheat gently with a splash of water if it has thickened.

Q5. Which bread or rice pairs best with Coconut Vegetable Korma?
A5. Steamed basmati rice, jeera rice or Indian breads like roti or naan all pair well. For extra flair, serve with garlic naan and a side cucumber-mint raita.