This vegan vegetable korma is made with fresh veggies and chickpeas, simmered in an Indian curry coconut sauce and topped with roasted cashews and fresh cilantro.
Sometimes I don’t understand myself at all. This is one of those recipes which, once I made it, I was kicking myself because it was just too easy. Kicking myself (1) for not having made it before, and (2) for having made it now, and bestowed upon myself the knowledge of just how easy it is. See. Total nonsense.
It’s always a little bit of a surprise to discover some dish, like this one, that you’ve ordered many times on nights out, and were always really impressed with, is really easy to make at home. And it was really easy. Took less than thirty minutes and the ingredients list is way shorter than you’d think.
Now, before the Indian food police come after me, I acknowledge the fact that this might not be the most authentic veggie korma. That’s okay. If I wanted all my food to be authentic, this blog wouldn’t be vegan. (Really, I’ve got at least one recipe with “steak” in the title.) Having said that, and being an Indian food lover, I wouldn’t have known this was a simplified version of the dish had it been served to me. As far at it being a vegan version of the dish, I’m totally okay with swapping out coconut milk for heavy cream. In fact, I’ll go so far as to say coconut milk generally tastes better than heavy cream.
So, now that I know how easy vegetable korma can be, I might have to make it all the time. That’s why I’m kicking myself for finally making this. I’ve got a food blog to keep up, and I’m assuming you guys don’t want to see me reposting the same vegan vegetable korma several times a week. I’ll do my best, but no promises. 😉
- 2 small ripe tomatoes, seeded
- 1 medium onion, quartered
- 3 garlic cloves
- 1 inch piece fresh ginger, peeled
- 1-14 oz. can coconut milk
- 2 tbsp. garam masala
- 1 tbsp. lemon juice
- 2 tsp. sugar
- 1 tsp. Asian chili paste (or to taste)
- ½ tsp. salt
- ½ tsp. black pepper
- 3 cups cauliflower florets (about ½ large crown)
- 1¾ cups cooked or 1-14 oz. can chickpeas, rinsed and drained
- ½ cup chopped zucchini (about ½ medium zucchini)
- 1 cup frozen peas, thawed
- ¼ cup roasted and salted cashews
- ¼ cup chopped fresh cilantro
- Place tomatoes, onion, garlic and ginger in food processor. Puree until smooth, stopping to scrape down sides of bowl as needed.
- Transfer tomato mixture to large saucepan. Add coconut milk, garam masala, lemon juice, sugar, chili paste, salt and pepper. Stir to blend and place over medium heat. Add cauliflower and chickpeas and bring to a simmer. Simmer until cauliflower is tender-crisp, 15-20 minutes, stirring occasionally. Add up to ½ cup water during simmering if sauce becomes too thick.
- Add peas and zucchini. Continue to simmer, stirring occasionally, until zucchini and cauliflower are tender, about 5 minutes more.
- Divide onto plates and top with cashews and cilantro. Serve with rice.