vegan korma

Super easy vegan korma ready in 30 minutes! A delicious blend of vegetables and spices in a creamy and rich korma sauce. Gluten-Free.

Vegan Korma

(75 grams) Raw Cashews

(400 milliliters) Can Coconut Milk

Tbsp Olive Oil

Onion (Chopped)

tsp Crushed Garlic

tsp Minced Ginger

Tbsp Mild Curry Powder

tsp Cumin

tsp Coriander Powder

tsp Cinnamon

tsp Turmeric

tsp Cardamom

tsp Ground Cloves

tsp Ground Fennel

(130 grams) Tomato Paste

Bag Frozen Veg (~18 ounces 500 grams)*

Tbsp Coconut Sugar*

Sea Salt (To Taste)

Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.

Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until onions are softened.

Add in the tomato paste and frozen vegetables and sauté until the vegetables begin to soften slightly.

Add in the blended coconut cashew cream mix and simmer until the vegetables are cooked.

Serve with basmati rice and some poppadoms. Add fresh cilantro to garnish.

Everyone loved this recipe! Had to add approximatively 1 cup of water to thin the sauce out, but apart from that, it was great! I chose to use fresh veggies (I used one medium cauliflower) and added a source of protein (chickpeas) to make it more wholesome :-) ! Thx for your wonderful recipes :-D!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1554289757/xlq7bsgklqxb46mqocby.mp4

Vegan Korma - Loving It Vegan. Easy vegan korma ready in 30 minutes. A delicious blend of vegetables and spices in a rich and creamy korma sauce. Gluten-Free.

Vegan Korma - Loving It Vegan

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Creamy Indian Vegetable Korma

onion,

garlic,

ginger root, roughly chopped

jalapeno pepper, stemmed and seeded

raw cashews

vegetable oil

curry powder

turmeric

garam masala

cinnamon

coriander

salt

black pepper

cardamom

tomatoes,

canned, unsweetened full-fat coconut milk

yogurt

brown sugar

potato,

peas and carrot mix

green beans

Place the onion, garlic, ginger, jalapeno, and cashews...

Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.

Heat the vegetable oil in a large saute...

Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

Pour the pureed sauce mixture into the hot...

Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.

Add the tomato, coconut milk, yogurt, brown sugar,...

Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.

Uncover and cook a further 5 to 10...

Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

https://mediavine-res.cloudinary.com/video/upload/enhna0vncvhoo4frvzla.mp4

Quick and Easy Vegetable Korma gets it&#x27;s creaminess from cashews and coconut milk. Chock full of vegetables and mildly spiced, this korma comes together in just 30 minutes! Gluten free and vegan.

Quick and Easy Vegetable Korma

carrots,

red potatoes, chopped in 1 1/2 inch chunks

cauliflower,

onion, quartered

ginger

garlic

olive oil

raw cashews, soaked

oz coconut milk, full fat

peas

salt,

basmati rice

Vegan Naan

chopped cilantro

Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling. (You can also boil the cashews for 5 minutes in a small pot)

Boil the vegetables: Add the carrots, potatoes and cauliflower to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.

While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.

Transfer the puree to a large saucepan (big enough to hold all the vegetables when they&#x27;re done cooking!) with 2-3 tablespoons of olive oil, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently. Now add all the spices (garam masala, curry powder, coriander and turmeric) and stir, cooking for 2-3 minutes until fragrant.

Rinse out your blender (from the tomato puree), and drain the cashews. Add the cashews and the can of coconut milk to it, and blend until very smooth. Pour the cashew/coconut mixture into the pan with the puree and stir.

Add the frozen peas and cook for a minute. Now add the cooked carrots, potatoes and cauliflower. Stir until combined and warm, about 5 minutes. Add salt to taste.

Serve with cooked basmati rice, chopped cilantro and vegan naan. Enjoy!

A comforting, Korma-inspired vegan curry with tofu and cauliflower cooked in a creamy cashew sauce. A satisfying, nourishing meal with just 10 ingredients!

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

head cauliflower, trimmed and cut into bite-sized florets

(14 oz.) package extra-firm tofu, torn into 1-inch pieces

Tbsp olive or coconut oil

Tbsp DIY curry powder*

tsp sea salt

onion, onion

garlic, minced

tomato paste

½ cups water ((plus more for deglazing pan))

Tbsp lemon juice ((optional))

White or brown rice

Coconut yogurt ((or other plain/unsweetened yogurt))

Quick pickled onions

cilantro

TOFU AND CAULIFLOWER: Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.

Place the bite-sized cauliflower florets and 1-inch pieces of tofu onto the baking sheet. Drizzle with oil then sprinkle with curry powder and salt. Toss to thoroughly coat. Bake for 20-25 minutes, tossing halfway through. The cauliflower will be tender and golden brown on the outside and the tofu slightly crispy.

KORMA SAUCE: Meanwhile, heat the oil in a large rimmed skillet or pot over medium heat. Once hot, add the onions, garlic, and ginger. Cook over medium heat, stirring occasionally, until the onions are soft and golden, about 10 minutes.

Stir in the curry powder, tomato paste, and sea salt and continue cooking for 2-3 minutes, until fragrant. Next add 1/2 cup (120 ml) of water to deglaze the pan. Stir and cook for about 3 more minutes until the water has reduced slightly.

Place the onion and spice mixture into a high-speed blender with 1 ½ cups (360 ml) of water (adjust amount if altering batch size) and the cashews. Blend on high until the mixture is smooth and creamy, about 2 minutes.

Pour the contents of the blender back into the pan and bring to a simmer over medium heat. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.

COMBINE: Once the roasted cauliflower and tofu look crispy, add them to the sauce and reduce for about 5 minutes until the consistency is to your liking (we prefer it to be almost a cheese sauce consistency). Taste and adjust as needed, adding more salt for overall flavor or optional lemon juice for brightness.

We like to serve it over rice with dairy-free yogurt, pickled onions, and cilantro (all optional, but extra delicious!). Store in a sealed container in the refrigerator for up to 4-5 days or in the freezer for 1 month (or longer).

This was delicioius! The torn/baked tofu is so easy and has a great texture.
I used a mild Jamaican curry powder and added some extra cardamon, ground coriander and ground clove to both the sauce and the cauliflower/tofu and also threw a diced carrot into the blender with the sauce ingredients for a bit of sweetness and colour.
Really good with yoghurt, rice and mango chutney!

Delicious! Super flavorful with simple ingredients. I found that the sauce to cauliflower/tofu ratio was off; I would have liked to have more sauce. It may be that I used a larger cauliflower than recommended. Considering doubling the sauce recipe next time.

This recipe turned out great!  I forgot to get cashews so I used up leftover coconut milk to thicken the sauce and it is delicious.  I had store bought curry powder but added a little more coriander and cinnamon, as well as sprinkling turmeric directly onto cauliflower.  There is plenty of flavor and I will make this again!

Excellent recipe! I made this for dinner last night and everyone loved it. I used a store-bought curry blend I like. I'm struggling to see how people could say this was not flavorful. The lemon is a must - it really took the flavor over the top. The only thing I didn't have was cilantro, and can't wait to try this again with that as a garnish. Thanks for another keeper, MB!!

I agree with others that this was not as flavorful as I would have liked. I am not sure if it is the water as the base for the sauce or what but the flavor was disappointing and not complex or flavorful enough for my taste. My spices were all fresh so I don’t think that was the issue.

I made this recipe as is with no changes. Very good! Loved the creaminess of the sauce and my husband really like it as well. My only change would to add some kind of sweetness. It has a nice mild heat and spice to it, but for my taste it needed something to round it out. Will definitely make again, but I’m thinking I’ll add either a little bit of brown sugar or maple syrup to the recipe.

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Top 4 vegan korma recipes from across the web

The most viewed vegan korma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Korma

Creamy Indian Vegetable Korma

Quick and Easy Vegetable Korma

Creamy Vegan Tofu Cauliflower Curry...

The most viewed vegan korma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine