This vegan korma recipe is loaded with vegetables and gets its creaminess from cashews making it completely dairy-free.
- Dietary needs: vegan, gluten-free, sugar-free, can be oil-free.
- Quick and easy: You’ll need just 30 minutes and a handful of simple ingredients
- Creamy, flavourful and comforting dish that’s packed with nutrition.
- Serve with rice or quinoa for a complete meal..
What is korma?
Korma, sometimes spelled, kurma, is a South Asian dish with roots in Mughlai cuisine. It’s defined as a dish where meat or vegetables are braised with yogurt, cream or stock and the flavour is based on spices such as cumin and coriander.
You can read more about korma and review some recipes by South Asian bloggers here:
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and amounts. This isn’t the complete ingredient list, just a few things to consider.
- Cashews: Use plain, raw cashews with no added oil or salt. The cashews ca be substituted with coconut milk if you need the recipe to be free from tree nuts.
- Olive Oil: Can be substituted with water or broth for an oil-free recipe.
- Crushed Tomato : Any canned crushed or diced tomatoes work here, I prefer crushed tomatoes for a smoother sauce
- Peas: Frozen or canned works here, if using canned, drain and rinse before use.
Step by Step Instructions
Step 1. In a small bowl place your cashews with boiling water, leave to soak while you making the curry. After a brief soak, we’ll blend the cashews to make the “cream” for the korma.
Quick Tip: It’s also fine to soak the cashews overnight instead of doing the quick soak in boiling water. I would recommend an overnight soak if you don’t have a high-speed blender.
Step 2. In a medium pot on medium high heat, sauté your onions with olive oil until translucent, about 3-4 minutes.
Quick Tip: For an oil-free korma recipe, omit the olive oil and sauté the onions in water or broth.
Step 3. Add the garlic and spices, and continue to cook for an additional 2-3 minutes. If the mixture starts sticking to the pan, add a splash of water.
Step 4. Add the crushed tomatoes and water and bring to a boil.
Reduce the heat to low and add the celery, potato and carrots and simmer for 10-15 minutes until the potatoes are tender.
Step 5. While the potatoes are cooking, blend the cashews and water until smooth and creamy.
Step 6. Once the potatoes are cooked, stir in the cauliflower, peas and cashews cream. Cook for another 4-5 minutes then remove from heat.
Your vegetable korma is ready to enjoy! Serve with chopped cilantro and rice, if desired.
This korma is not particularly spicy but it does have a bit of heat to it. If you’re quite sensitive to spice, omit the chili flakes.
Sure. Green beans or diced bell peppers make a nice addition. Chop them up and add them along with the peas and cauliflower.
You can! If you can’t do cashews or don’t have any on hand, use a 14 oz can of full-fat coconut milk instead.
- This recipe isn’t ideal for freezing but it can be if needed. Let cool then store in a sealed container up to 3 months in the freezer.
- To store in the fridge (recommended), let cool completely before covering and storing in a sealed container in the fridge for up to 5 days.
- Can be stored on its own or mixed with rice.
- Reheat stovetop or in the microwave until heated to your preference.
- If overly thick after storing, thin with a little water or vegetable broth to adjust the consistency.
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- 1 cup cashews (150 g)
- 1 cup boiling water (250 ml)
- 1 medium onion diced (1 cup, 150 g)
- 2 clove garlic (1 tbsp, 10 g)
- 1 tbsp olive oil (12 g)
- 1 tsp chilli powder
- 1/2 tsp chilli flakes
- 1 tsp ginger
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp curry powder
- 2 medium carrots peeled and chopped (2 cup, 275 g)
- 1 28 oz crushed tomato (796 ml)
- 2 cup water or vegetable broth (500 ml)
- 2 tsp salt
- 3 medium potato, peeled and diced (4 cups, 700 g)
- 2 ribs celery, washed and chopped (1 cup, 145 g)
- 2 cups small florets of cauliflower (225 g)
- 1 cup frozen peas (125 g)
- In a small bowl place your cashews with boiling water, leave to soak while you complete the following steps.
- In a medium pot on medium high heat, sauté your onions with olive oil until translucent approx 3-4 minutes.
- Add the garlic and spices, and continue to cook for an additional 2-3 minutes to toast the spices (add a splash of water if you notice the spices sticking to the bottom of the pan).
- Add the crushed tomatoes and water and bring to a boil. Reduce heat to medium low and add the potato, celery and carrots stirring occasionally until potatoes are fork tender, approx. 10 – 15 minutes.
- While the potatoes are cooking puree the soaked cashews by placing the nuts and water into a blender. Blend on high for 1-2 minutes until completely smooth in texture. Reserve for later.
- Once the potatoes are cooked, add the cauliflower, peas and cashew cream. Bring sauce back to a simmer and cook for an additional 7-8 minutes, remove from heat and enjoy!
- Serve on its own or over a bed of steamed rice, top with toasted cashews and freshly chopped cilantro.
Storing: Let cool then store in an airtight container in the fridge for 4-5 days.
Nut-Free Option: Substitute the cashews and water with a 14 oz can of full-fat coconut milk.
Oil-Free Option: Substitute the oil with water or vegetable broth.
- Serving Size: 1/6th of recipe
- Calories: 318
- Fat: 14 g
- Carbohydrates: 41 g
- Protein: 12 g
Keywords: vegetable korma, vegan korma recipe