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Plate of rice and vegetable korma topped with cilantro and cashews.

Vegan Vegetable Korma

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Cuisine: Indian
  • Diet: Vegan

This easy korma recipe is ready in 30 minutes! Enjoy a tasty blend of vegetables and spices in creamy korma sauce. Serve with rice for a quick and delicious dinner.


Scale

Ingredients

Cashew Cream

  • 1 cup cashews (150 g)
  • 1 cup boiling water (250 ml)

Korma Sauce

  • 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

Vegetables

  • 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)

Instructions

  1. In a small bowl place your cashews with boiling water, leave to soak while you complete the following steps. 
  2. In a medium pot on medium high heat, sauté your onions with olive oil until translucent approx 3-4 minutes.
  3. 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).
  4. 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. 
  5. 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.
  6. 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! 
  7. Serve on its own or over a bed of steamed rice, top with toasted cashews and freshly chopped cilantro.

Notes

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.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 318
  • Fat: 14 g
  • Carbohydrates: 41 g
  • Protein: 12 g

Keywords: vegetable korma, vegan korma recipe