This Vegetarian Korma with Sweet Potato, Pumpkin & Pea is a rich, creamy, and mildly spiced curry that’s completely nut-free, dairy-free, and gluten-free. Made with roasted pumpkin, sweet potatoes, and peas, it’s naturally sweet and packed with flavour. Unlike traditional kormas that rely on nuts for creaminess, this version uses coconut cream, making it allergy-friendly and plant-based.
Serve it with fluffy basmati rice, naan, or roti for a satisfying, wholesome meal!
Why You’ll Love This Vegetarian Korma Recipe
✔ Completely Vegan & Dairy-Free – Perfect for plant-based diets.
✔ Nut-Free & Allergy-Friendly – No cashews or almonds.
✔ Packed with Fibre & Nutrients – Pumpkin, sweet potatoes, and peas are naturally nutritious.
✔ High in Protein (with Optional Additions) – Add chickpeas or tofu for extra protein.
✔ Meal Prep & Freezer-Friendly – Tastes even better the next day!
Ingredients You’ll Need
Main Ingredients
Pumpkin & Sweet Potato – Roasted to enhance natural sweetness.
Frozen Peas – Adds colour and a pop of freshness.
Onion, Garlic & Ginger – The essential base for deep flavour.
Coconut Cream – Makes the korma creamy without dairy.
Crushed Tomatoes – Adds depth and a slight tanginess.
Korma Spice Blend: (Freshly ground for maximum aroma!)
Cumin & Coriander Seeds – Adds warmth and earthiness.
Masala & Chilli Powder – Brings mild heat and complexity.
Cardamom, Cloves & Black Peppercorns – Adds floral and peppery notes.
Optional Plant-Based Protein Additions:
✔ Chickpeas – Canned or cooked for an easy protein boost.
✔ Firm Tofu – Cubed and pan-fried for extra texture.
✔ Lentils (Red or Green) – For added protein and fibre.
✅ Pro Tip: Adding chickpeas or tofu makes this a complete, protein-rich vegan meal!
How to Make Vegetarian Korma
1️⃣ Prepare the Korma Spice Blend
1. Toast cumin, coriander, masala, chilli powder, cardamom, black peppercorns, and cloves in a dry pan over medium heat for 4 minutes, stirring constantly.
2. Let the spices cool, then grind into a fine powderusing a spice grinder or mortar and pestle.
2️⃣ Roast the Vegetables
3. Preheat oven to 180°C (350°F).
4. Spread pumpkin and sweet potato chunks on a baking tray, drizzle with olive oil, salt, and pepper.
5. Roast for 25-30 minutes, until tender and lightly caramelised.
3️⃣ Cook the Korma Sauce
6. In a large pot over medium heat, heat oil and add cinnamon sticks, diced onions. Sauté for 5 minutes until softened.
7. Stir in garlic and ginger, followed by the ground korma spices. Cook for 1 minute until aromatic.
8. Add crushed tomatoes, reduce heat, and simmer for 10-12 minutes. (If needed, add a splash of water to prevent sticking.)
9. Pour in coconut cream and mix well.
4️⃣ Assemble & Serve
10. Add the roasted pumpkin, sweet potatoes, and frozen peas, stirring gently. Simmer for 5-7 minutes.
11. If adding chickpeas or tofu, stir them in at this stage.
12. Sprinkle with garam masala, lemon juice, and fresh chopped dhania (coriander).
13. Remove from heat and serve with steamed rice, naan, or roti.
✅ Pro Tip: Blend a portion of the sauce before adding vegetables for an extra velvety texture!
What to Serve with Vegetarian Korma
• Steamed Basmati Rice – The best pairing for soaking up the creamy sauce.
• Garlic Naan or Roti – A must-have for scooping up every bite!
• Cucumber Raita (Dairy-Free Option: Coconut Yoghurt) – A cooling side to balance the warmth.
• Lentil Dal – Serve alongside for an extra protein-packed meal.
Storage & Meal Prep Tips
• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in portions for up to 2 months.
• Reheating: Warm in a pan over low heat, adding a splash of water or coconut cream to refresh the sauce.
FAQs (Frequently Asked Questions)
Is This Korma Completely Vegan?
Yes! This recipe is 100% plant-based with no dairy, meat, or eggs. The coconut cream makes it rich and creamy, just like traditional korma.
Can I Use Different Vegetables?
Absolutely! Try:
✔ Cauliflower – Adds great texture.
✔ Spinach or Kale – Stir in at the end for extra greens.
✔ Chickpeas or Lentils – Boosts the protein content.
How Can I Make It Higher in Protein?
Add chickpeas, tofu, or lentils to make it more filling and protein-packed.
Is This Korma Spicy?
This korma has mild heat from the masala and chilli powder. For a milder version, reduce or skip the chilli powder.
Final Thoughts
This Vegan Sweet Potato, Pumpkin & Pea Korma is a creamy, nut-free, and plant-based delight, perfect for meal prep or a wholesome family dinner. Whether served with rice, naan, or roti, it’s an easy yet flavour-packed recipe that belongs in your weekly meal rotation.
Tried this recipe? Leave a comment below or tag me on Instagram @apriena—I’d love to see your version!
Have you tried my Spinach and Dhal Makhani yet. Click here for the recipe.
An Easy and Delicious Vegetarian Korma – Vegan & Nut-Free
This Vegetarian Korma with Sweet Potato, Pumpkin & Pea is a rich, creamy, and mildly spiced curry that’s completely nut-free, dairy-free, and gluten-free.
Ingredients
Korma Spice
Instructions
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Roast the spices in a small pan on medium heat for 4 minutes, tossing constantly
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Allow the spices to cool and grind into a powder
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Preheat oven to 180 Degrees Celsius
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Lay the pumpkin and sweet potatoes on a baking tray and drizzle with olive, salt-and pepper
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Roast for 25 -30 minutes and remove from the oven
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While the veg is in the oven get the sauce of the korma started
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In a pot on medium heat, add the onions and cinnamon stick
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Braise the onions for 5 minutes, then add the garlic and ginger
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Add the spices and cook for a minutes before adding the tomatoes
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Allow the tomatoes to reduce, you may add a little water
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After 10-12 minutes, add the coconut cream, mix well
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Add the pumpkin and peas and allow to cook for a further 5-7 minutes
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Sprinkle the garam masala, add the lemon juice and chopped dhania
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Remove from heat and serve with sambals and rice or naan
This recipe looks delicious 😋
Can’t wait to try out this recipe