Creamy Vegan Vegetable Korma

Bowl of Vegan Korma and rice with fork and spoon.

4.82 from 16 votes

This vegan korma is rich, creamy and deliciously comforting! Made with veggies in a spiced cashew-coconut sauce, it tastes like it came from your favorite Indian restaurant — but is actually really easy to make at home.

Prep Time20

Cook Time35

Total Time55

Course: Entree

Cuisine: American, Indian

Servings:

Calories: 380kcal

Author: Alissa

Ingredients

For the Paste

½ cup raw cashews, soaked in water 4-8 hours, drained and rinsed
1 cup canned diced tomatoes
4 garlic cloves
1 tablespoon fresh grated ginger

For the Curry

2 tablespoons vegetable oil
1 medium onion, diced
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon whole cumin seeds
½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 (14 ounce/400 ml) can full-fat coconut milk
½ cup water
1 small cauliflower head, broken into florets (about 1 ½ pounds)
1 medium potato, scrubbed and cut into ½-inch pieces (about 10 ounces)
3 medium carrots, sliced (about 8 ounces total)
1 teaspoon salt, plus more to taste if desired
1 cup frozen peas, thawed
Black pepper, to taste

For Serving

Cooked basmati rice
Chopped fresh cilantro

US Customary - Metric

Instructions

Place all of the paste ingredients into a food processor or blender and blend until smooth. Set aside. (Note 1)
Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion.
Sweat the onion for about 5 minutes, until it starts to soften up and become translucent, stirring frequently.
Add the garam masala, ground cumin, cumin seeds, cardamom, coriander, and turmeric to the pot. Cook the spices with the onion, stirring constantly, for about 1 minute.
Add the paste to the pot. Stir well and cook the mixture while stirring constantly until it begins to darken and thicken slightly, about 2 minutes.
Stir in the coconut milk, water, cauliflower, potato, carrots and 1 teaspoon of salt. Raise the heat and bring the mixture to a boil, stirring occasionally.
Lower the heat so that the mixture is at a low simmer. Cover the pot and allow the curry to simmer for about 15 minutes, until the potato is fork tender. Make sure to uncover the pot and give it a stir every few minutes, scraping the bottom of the pot with a spoon to prevent the sauce from scorching.
Uncover the pot and let the curry continue simmering for about 5 minutes, until the sauce thickens slightly and the vegetables are very tender.
Stir in the peas and continue simmering the curry for about 1 minute, just to heat up the peas.
Remove the pot from heat and season the korma with additional salt to taste, as well as black pepper.
Serve with basmati rice and a sprinkle of fresh cilantro.

Notes

If you're using a larger blending device and have trouble getting the mixture smooth, add up to ½ cup of water, then subtract the amount of water that used when you add water to the curry in step 6.
This recipe make a mild curry. For some heat, add a bit of cayenne pepper in step 4. For more intense flavor, increase the amount of garam masala.
Nutrition information does not include rice.

Nutrition