Vegan Korma

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. 

This is why you’ll love this vegan korma

• It’s 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. 

Want more super easy vegan dinner recipes?

Here’s a few you’ll love:

1. Coconut Red Lentil Dal
2. Vegan Sweet Potato Curry
3. Kung Pao Tofu
4. Vegan Green Curry
5. Vegan Chili
6. 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. 

Sign up to our email list while you’re here, you’ll get an awesome free recipe ebook with 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog. 

Vegan Korma

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★★★★★

5 from 2 reviews

• Author: Loving It Vegan
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 4
• Category: Entree, Savory, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan, Indian

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Description

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

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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)

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Instructions

1. Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.
2. 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.
3. Add in the tomato paste and frozen vegetables and sauté until the vegetables begin to soften slightly.
4. Add in the blended coconut cashew cream mix and simmer until the vegetables are cooked.
5. Add coconut sugar and salt to taste.
6. 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.

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