Vegan Vegetable Korma
This easy veggie korma recipe is ready in about 40 minutes with minimal prep time. Enjoy a tasty blend of vegetables and spices in a creamy korma sauce. Serve with rice for a delicious dinner.
Servings: 6
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 red pepper flakes
- 1 tsp ginger
- 2 tsp cumin
- 2 tsp turmeric powder
- 2 tsp curry powder
- 2 medium carrot, peeled and sliced 2 cup, 275 g
- 1 can crushed tomato 796 ml (28 oz)
- 2 cup water or vegetable broth 500 ml
- 2 tsp salt
- 3 medium russet potato, peeled and diced (4 cups, 700 g)
- 2 cups small florets of cauliflower 225 g
- 1 cup frozen peas 125 g
Instructions
- Soak Cashews: In a small bowl place your cashews with boiling water, leave to soak while you start preparing the korma.
- Cook Onions: In a large skillet over medium high heat, sauté your onions with olive oil until translucent, stirring often, approx. 3-4 minutes.
- Add Garlic and Spices: Add the garlic and ground spices, and continue to cook for an additional 2-3 minutes to toast the spices, stirring frequently. Add a little water if you notice the spices sticking to the bottom of the pan.
- Add Liquids: Add the crushed tomatoes and water or broth and bring to a boil. Reduce heat to medium-low and add the potato, cauliflower and carrots. Simmer for 15-20 minutes, stirring occasionally until potatoes are getting tender.
- Blend Cashew Cream: 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.
- Add Peas and Cream: Once the potatoes and cauliflower are nearly cooked, add the peas and cashew cream. Cook for an additional 10-15 minutes until the cauliflower and potatoes are fork tender, remove from heat. You can adjust the thickness of the sauce but stirring in a little additional water, if needed.
- Serve: Serve on its own or over a bed of steamed basmati rice, naan, topped with toasted cashews and freshly chopped cilantro.
Video
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 onions with water or vegetable broth.
Be sure to dice into small cubes so they cook quickly. Large chunks will take much longer to cook through.
Nutrition
Serving: 1/6th of recipe | Calories: 318kcal | Carbohydrates: 41g | Protein: 12g | Fat: 14g