Super easy vegan korma ready in 30 minutes! A delicious blend of vegetables and spices in a creamy and rich korma sauce.
This vegan korma is basically the easiest vegetable korma you will ever make in your life!
Seriously.
I was looking around the web at all kinds of korma recipes and lots of them had potatoes in. I don’t have anything against potatoes, but we have eaten a lot of korma dishes both in Dubai and in South Africa and they never had potatoes in them.
Always veggies, but never potatoes.
And since potatoes take longer to cook than other veggies, we didn’t put any in.
As a result this is a meal you can have on your table in less than 30 minutes from start to finish. And it is really, really tasty.
Making a delicious vegan korma
Sauté onions and garlic in some olive oil and spices and then add in some frozen vegetables and tomato paste (see, you don’t even have to prepare vegetables for this dish, frozen veg for the win!)
In a blender you blend up some cashew nuts and coconut milk and pour that over the frozen veg and let it all cook up until your vegetables are cooked. And that’s it.
Serve with some basmati rice (or cauliflower rice if you prefer) and some poppadoms and you have a feast. A little cilantro for decoration and it looks as good as it tastes.
Tips for making the best vegetable korma
Frozen Veg. Use a nice big one pound bag of frozen vegetables and use all of them. Sometimes, frozen veg comes in one pound bags, in other places it’s a half kilo bag (pretty close) either way, just use the whole bag.
If your frozen veg comes in 2 pound bags (32-ounces) then just use half the bag.
You definitely want it to have peas and carrots, those are the crucial veg you want your frozen bag of vegetables to contain. Ours had peas, carrots, corn and green beans. If yours has something slightly different like peas, carrots and cauliflower, this is totally fine.
Full fat coconut milk. You want to use coconut milk from a can, the full fat variety. This blends up with the cashews for a super rich sauce. The cashews have an amazing ability to thicken up a sauce as well as provide a delicious flavor and texture.
Coconut sugar. This really creates the perfect flavor balance for this vegan korma. Between the spices and the tomato paste, the coconut sugar balances everything out to perfection. If you don’t have coconut sugar on hand, you can use brown sugar instead.
You will love this vegan korma! It is:
- Super easy
- Ready in 30 minutes
- Creamy and rich
- A perfect blend of spices
- Delicious served over rice
Leftovers can be stored in the fridge and reheated the next day.
More super easy vegan dinner recipes
- Vegan Sweet Potato Curry
- Vegan Potato Curry
- Vegan Green Curry
- Vegan Lentil Curry
- Vegan Chili
- Vegan Massaman Curry
Leave a comment below and let us know what you think of this vegan korma! Please rate the recipe too, it’s so helpful. Thanks.
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Vegan Korma
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
Print Recipe
Pin RecipeDescription
Super easy vegan korma ready in 30 minutes! A delicious blend of vegetables and spices in a creamy and rich korma sauce. Gluten-Free.
Ingredients
- 1/2 cup (75g) Raw Cashews
- 1 14oz (400ml) Can Coconut Milk
- 2 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Mild Curry Powder
- 1/2 tsp Cumin
- 1/2 tsp Coriander Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Turmeric
- 1/2 tsp Cardamom
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Fennel
- 1/2 cup (130g) Tomato Paste
- 1 Bag Frozen Veg (~18oz/500g)*
- 1 Tbsp Coconut Sugar*
- Sea Salt (To Taste)
Instructions
- 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.
- Add coconut sugar and salt to taste.
- Serve with basmati rice and some poppadoms. Add fresh cilantro to garnish.
Notes
*The frozen vegetables you use should contain peas and carrots. Ours was peas, carrots, green beans and corn. If you get a different frozen veg mix that’s totally fine, but peas and carrots are great as the base vegetables for this.
*You can use brown sugar instead of coconut sugar.
*Nutritional information does not include rice or poppadoms.
- Category: Entree, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan, Indian
Nutrition
- Serving Size: 1/4 of the Recipe
- Calories: 454
- Sugar: 15.7g
- Sodium: 347mg
- Fat: 33.4g
- Saturated Fat: 16.7g
- Carbohydrates: 33.3g
- Fiber: 7.3g
- Protein: 10.3g
Keywords: vegan korma, vegetable korma
Jackie says
January 4, 2019 at 2:28 pmSo easy and so good! Loved it.
★★★★★
Maura says
January 4, 2019 at 4:39 pmFabulous easy quick recipe for one of the great dishes of world cuisine! Thanks so much!
Alison Andrews says
January 4, 2019 at 4:52 pmYou’re welcome Maura, thanks so much for posting! 🙂
Diana says
January 5, 2019 at 7:24 pmI made this for today. My husband & one of my sons loves Indian food! Me not so much but we all LOVED this❣️ My husband said I should make this once a week! I put it over sticky, delicious white jasmine rice… I’ve already passed recipe on to my mom & neighbor. Super delicious & easy & I probably will make it again next week! Lol
Alison Andrews says
January 6, 2019 at 11:39 amSo happy to hear that Diana! Thanks so much for sharing! 🙂
Jan says
January 12, 2019 at 1:30 amI made this today and loved it! Went out today and bought spices I never owned. Wasn’t sure about the combination in the recipe, but the smell and taste were amazing! This is a new family favorite. Since I just discovered your website, I am anxious to try more of your recipes. Thank you!
★★★★★
Alison Andrews says
January 14, 2019 at 12:42 pmYay! So glad you loved it Jan, thanks so much for the great review. 🙂
Diane says
January 14, 2019 at 1:39 amWow. Considering how easy and quickly this came together I was very impressed. Even though I had to substitute and omit a few spices it was crazy delicious
Alison Andrews says
January 14, 2019 at 12:08 pmWonderful! Thanks for sharing! 🙂
Michelle Wilcox says
January 24, 2019 at 10:36 pmSo delicious! The coconut milk/cashew sauce thickened up nicely. I have made this three times now this month, it’s that good and easy!
★★★★★
Alison Andrews says
January 25, 2019 at 9:42 amFantastic! So pleased to hear that! Thanks for the fab review. 🙂
Hailey says
March 12, 2019 at 12:18 amOmg this recipe came out great. I love Indian food so much and this taste just like the korma i would get at a restaurant. Thank you so much!
★★★★★
Alison Andrews says
March 12, 2019 at 9:57 amThanks so much Hailey, that is awesome to hear! Really appreciate the 5* review! 🙂
Jessi says
April 1, 2019 at 11:50 pmYet another fantastic recipe! Everything I make from your blog is delicious! I love how the recipes are easy and consistently great. I actually hate cooking (and often end up with inedible results when I try) but everything I’ve made from your recipes turns out SO GOOD! Thank you so much, Alison.
★★★★★
Alison Andrews says
April 2, 2019 at 10:12 amYay! So happy to hear this and you’re so welcome! Thanks for the wonderful review. 🙂
Amy says
April 4, 2019 at 12:37 pmHi Alison!
Where would you rate this recipe on the spiciness scale? I LOVE mild curry, but every time I try to make curries at home they are too spicy for me to eat.
Alison Andrews says
April 4, 2019 at 1:05 pmHi Amy! If it was on a scale of 1-10 with 10 being the spiciest, I would probably put this at a 2. So it’s very mild! But we did use mild curry powder, if you suspect yours is a bit hotter, then you can start off with a small amount, like 1/2 tsp. It’s the rest of the spices that really give this korma its flavor, you don’t need a lot of curry powder. 🙂
Catherine says
April 10, 2019 at 5:54 pmHi Alison, I’m an older recent vegan convert and have used a lot of your recipes. I made this for tea and it was so easy to make and a big bit. Thank you for the wonderful recipes and the very clear instructions. I am now a healthier older vegan keep up the good work. Regards. Catherine
★★★★★
Alison Andrews says
April 11, 2019 at 8:23 amHi Catherine! I’m so happy to hear that, and congratulations on going vegan! That’s really exciting. Thanks so much for the wonderful review. xo
Michelle says
April 30, 2019 at 7:09 amSuper easy to make and taste is super good!!!
★★★★★
Tara says
May 11, 2019 at 7:47 pmHi, I’m so excited to make this! Do I need to soak the cashews first? It doesn’t say to but all the other recipes I see say soaking them is required. Thanks so much!
Alison Andrews says
May 12, 2019 at 7:32 amHi Tara, no need to soak them for this recipe. 🙂