"f you’re into Indian flavours and sweet decadent curries, you’re going to love this Indian recipe! Loaded with healthy veggies and comforting aromatic flavours, this vegan korma is a warming and creamy comfort food."
Creamy vegetable korma - dairy-free recipe
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- Recipe Card
Prep time: 20mins
Cook time: 40mins
Serves or Makes: 5
Recipe Card
ingredients
- 2 big onions, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp of finely chopped fresh ginger
- 1 medium tomato
- 3/4 tsp turmeric powder
- 1 tsp cumin powder
- 1 and 1/3 tsp coriander powder
- 1/4 tsp chilli powder
- 1/3 tsp cinnamon powder
- 1/2 tsp black pepper powder
- 1/4 clove powder
- 1/4 tsp cardamom powder
- 1/2 tsp garam masala powder
- 1 and 1/3 tsp pink Himalayan salt (or to taste)
- 2 tbsp light brown sugar
- 1–2 green chillies, finely chopped
- 2–3 small potatoes, cut into quarters
- 1 medium sweet potato, diced
- 1 courgette, cut into thick slices
- 1 carrot, cut into thin slices
- 2 cups frozen green peas
- 1/3 small cauliflower (3–4 cauliflower florets)
- 1 can full-fat coconut milk
- 1/3 cup soaked cashews (soaked overnight or soaked for at least 30 mins in hot water)
- TO GARNISH:
- 5 tbsp chopped fresh coriander
- 2 tbsp almond flakes
Method
Step 1
Dice the onions and tomato. Crush the ginger and garlic. Sauté the onions, ginger and garlic until onions in a bit of coconut oil or olive oil until tender. Do not let onions go brown though! We need the korma sauce as yellow as possible 🙂
Step 2
All all spices apart from garam masala powder. Add the tomato and a bit of water, sauté 5-7 minutes until tomato melts. Add coconut milk and soaked cashews. Now blend the sauce in a high-speed blender. Pour everything back to the pot.
Step 3
Add chopped green chilli (or chillies) and 2 tbsp of light brown sugar.
Step 4
Now start adding vegetables: add diced potatoes and sliced carrot first and cook on low flame for about 5 minutes.
Step 5
Now add diced sweet potato, give everything a stir and cook on a low light for 5 more minutes, covered with a lid.
Step 6
Add sliced courgette and cauliflower florets. Add a bit of water to make sure the sauce covers all vegetables. Your korma sauce should be thick and creamy. If you feel it turned out too thin you can save it by adding 1-2 tbsp of ground almonds.
Step 7
Add green peas and simmer for 5-7 minutes, until all veggies are tender (make sure you don’t overcook courgette and cauliflower like I always do). Stir occasionally.
Step 8
Prior to serving, stir in 1/2 tsp of garam masala powder and 1-2 tbsp of finely chopped green coriander.
Step 9
Serve garnished with more fresh coriander and almond flakes. This korma will taste great with fluffy vegan naan and cumin green pea basmati rice.