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 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.
For more Indian inspired dinner recipes also check out our vegan butter chicken, vegan tikka masala and vegan biryani.
How To Make Vegan Korma
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add cashews and coconut milk to a blender and blend until smooth. Set aside.
Add olive oil to a pot with chopped onions, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel.
Sauté until the onions are softened.
Add tomato paste and frozen vegetables and sauté until the vegetables have slightly softened.
Add the blended cashews and coconut milk and stir in.
Simmer until the vegetables are cooked and the flavors are nicely blended together.
Add coconut sugar (for flavor balance) and salt to taste.
Serve with basmati rice and fresh cilantro with some poppadoms on the side (optional).
Ingredient Notes
Frozen Vegetables – we used a one pound bag of frozen vegetables. 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.
Peas and carrots – are the crucial frozen vegetables. Our bag of frozen veg had peas, carrots, corn and green beans. If yours has something slightly different like peas, carrots and cauliflower, this is totally fine.
Coconut milk – should be canned, full fat, unsweetened coconut milk. This blends up with cashews for a super rich sauce.
Cashews – have an amazing ability to thicken up a sauce as well as provide a delicious flavor and texture.
Coconut sugar. This 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.
Storing and Freezing
Leftovers can be stored in the fridge in a covered container for 4-5 days. Reheat in the microwave or on the stove over low heat.
It also freezes beautifully for up to 3 months. Thaw in the fridge overnight.
More Easy Vegan Dinner Recipes
- Vegan Sweet Potato Curry
- Vegan Potato Curry
- Vegan Thai Green Curry
- Vegan Lentil Curry
- Vegan Chili
- Vegan Massaman Curry
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Korma
Ingredients
- ½ cup Raw Cashews (75g)
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Minced Ginger
- 1 Tablespoon Mild Curry Powder
- ½ teaspoon Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Cinnamon
- ½ teaspoon Turmeric
- ½ teaspoon Cardamom
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Fennel
- ½ cup Tomato Paste (130g)
- 3 ½ cups Mixed Frozen Vegetables (1 pound / 450g) Peas, carrots, corn, green beans
- 1 Tablespoon Coconut Sugar or Light Brown 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 the onions are softened.
- Add in the tomato paste and frozen vegetables and sauté until the vegetables are slightly softened.
- Add in the blended cashews and coconut milk and simmer until the vegetables are cooked.
- Add coconut sugar sugar and stir in. Add salt to taste.
- Serve with basmati rice and fresh cilantro with poppadoms on the side (optional).
Video
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.
- Keep leftovers stored in a covered container in the fridge for 4-5 days. Reheat in the microwave or over low heat on the stove. It’s also freezer friendly for up to 3 months.
- Nutritional information does not include rice or poppadoms.
Sabine says
This recipe is so incredibly well balanced – I’m amazed. It will definitely become a regular dish in my kitchen!
My coconut milk turned into cream in the blender and the mixture curdled – it went back to smooth when heated up but I couldn’t get the cashews completely smooth (which actually added a nice texture). Next time I will put the coconut milk in the fridge beforehand, scoop the thick part off and only use the watery part to blend the cashews.
Thank you for an absolutely amazing recipe – says someone who hardly ever leaves reviews!
Alison Andrews says
Thanks so much Sabine! xo
shannon says
I really liked it! I would recommend prepping all the spices in a bowl before you start cooking the onions. I also added some small potatoes. Whole family gave a big thumbs up!
Alison Andrews says
So glad you liked it Shannon! Thanks for the wonderful review. 🙂
Rose says
This is the first vegan recipe I tried and OMG! it has become a staple in my weekly rotation. I love that I can grab a bag of veggies from the freezer and in 30 minutes have dinner done. I portion out the recipe so that I have lunches for the week since carnivor husband wont touch anything that even looks vegan. Thanks for making it so easy!
Alison Andrews says
That is so awesome to hear Rose! I love this recipe for exactly the same reasons. Thanks so much for sharing! 🙂
Tara says
Hi, 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
Hi Tara, no need to soak them for this recipe. 🙂
Michelle says
Super easy to make and taste is super good!!!
Catherine says
Hi 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
Hi 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
Amy says
Hi 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
Hi 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. 🙂
Jessi says
Yet 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
Yay! So happy to hear this and you’re so welcome! Thanks for the wonderful review. 🙂
Hailey says
Omg 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
Thanks so much Hailey, that is awesome to hear! Really appreciate the 5* review! 🙂
Michelle Wilcox says
So 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
Fantastic! So pleased to hear that! Thanks for the fab review. 🙂
Diane says
Wow. 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
Wonderful! Thanks for sharing! 🙂
Jan says
I 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
Yay! So glad you loved it Jan, thanks so much for the great review. 🙂
Diana says
I 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
So happy to hear that Diana! Thanks so much for sharing! 🙂
Maura says
Fabulous easy quick recipe for one of the great dishes of world cuisine! Thanks so much!
Alison Andrews says
You’re welcome Maura, thanks so much for posting! 🙂
Jackie says
So easy and so good! Loved it.