Vegan Korma

4.97 from 54 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 454kcal

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

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).

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.