This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian-inspired coconut curry 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. It is after all, a vegan korma, and, you know, if I wanted all my food to be authentic, this blog wouldn’t be vegan. (Really, I’ve got more than 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 vegan 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. ;)
Creamy Coconut Milk Vegan Korma
- 1 14 ounce can diced tomatoes OR 2 small ripe tomatoes, seeded
- 1 medium onion, quartered
- 4 garlic cloves
- 1 inch piece fresh ginger, peeled
- 1 14 ounce can full-fat coconut milk
- 2 tablespoons garam masala
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 1 teaspoon Asian chili paste or hot sauce of choice, or to taste - I used sambal oelek
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 teaspoons vegan granulated sugar, optional, just if you feel like the tartness needs balancing
- 3 cups cauliflower florets, about 1/2 large crown
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped zucchini, about 1/2 medium zucchini
- 1 cup frozen peas, thawed
- 1/4 cup roasted and salted cashews,
- 1/4 cup chopped fresh cilantro
- Place the tomatoes, onion, garlic and ginger into a blender or food processor. Puree until smooth, stopping to scrape down the sides of bowl as needed.
Transfer the tomato mixture to large saucepan. Add the coconut milk, garam masala, paprika, lemon juice, chili paste or hot sauce, salt and pepper. Taste-test and add sugar if needed. Stir to blend and place over medium-high heat. Add the cauliflower and chickpeas and bring to a simmer. Lower heat and allow to simmer, uncovered, until cauliflower is tender-crisp, 15-20 minutes, stirring occasionally.
- Add peas and zucchini. Continue to simmer, stirring occasionally, until zucchini and cauliflower are tender, about 5 minutes more.
- Divide onto plates or bowls and top with cashews and cilantro. Serve with rice.
Feel free to substitute your favorite veggies in this recipe, keeping in mind that you might need to adjust cook times to get your veggies tender. You will need about 5 cups of veggies total (including chickpeas).