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.
- 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
- 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
- Cooked basmati rice
- Chopped fresh cilantro
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Place all of the paste ingredients into a food processor or blender and blend until smooth. Set aside. (Note 1)
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Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion.
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Sweat the onion for about 5 minutes, until it starts to soften up and become translucent, stirring frequently.
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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.
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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.
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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.
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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.
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Uncover the pot and let the curry continue simmering for about 5 minutes, until the sauce thickens slightly and the vegetables are very tender.
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Stir in the peas and continue simmering the curry for about 1 minute, just to heat up the peas.
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Remove the pot from heat and season the korma with additional salt to taste, as well as black pepper.
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Serve with basmati rice and a sprinkle of fresh cilantro.
- 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.