Vegan Korma Recipe: Creamy Veg Korma with Coconut Milk
This vegan korma recipe is a creamy Indian-inspired veg korma made with mixed vegetables, coconut milk, cashews, warm spices, and a rich plant-based sauce. Naturally dairy-free and gluten-free.
Equipment
Ingredients
- 2 Carrots, Medium
- 1 Sweet Potato
- 2 cups Broccoli
- 1 cup Peas Fresh or Frozen
- 1 Medium Onion, Finely Chopped
- 2 cloves Garlic
- 1 tbsp Fresh ginger
- 2 tbsp Sunflower Oil
- 1 tbsp Tomato Paste
- 1 can Coconut milk
- 2 to 3 cups Boiling Water
For the Cashew Cream
- 1/2 Cashew
- 3/4 Cup Water
Spices
- 1 tsp Tumeric
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Garam Masala
- 1/2 tsp Ground cardamom
- 1/4 tsp Ground Cloves
- 1/4 tsp Chilly powder Optional
- 1 tsp Curry Powder
- 3 Juniper Berries
- 1 Star Anise
To serve ( optional)
- 2 tbsp Unsweetened plant-based yogurt
- 1 Sprinkle Fresh Parsely
- 1 Lime
Instructions
- Start by cutting all the vegetables into cubes. The size is up to you and depends on the texture you prefer in the final dish.
- Finely chop the onion, garlic, and fresh ginger.
- In a separate small bowl, combine all the spices you are using, both the ground spices and the whole spices, such as juniper berries or star anise.
- In a tall jar or blender cup, add the cashews and water, then blend until completely smooth. The texture should be very fluid and creamy, almost like a thin cream, so it can blend easily into the korma sauce later. Set it aside
- Place a large pot over medium heat and add the vegetable oil. Once the oil is warm, add the chopped onion, garlic, and ginger together with the spices.Add the tomato paste as well, then stir everything together and let the mixture cook for a few minutes, until the aromatics soften and begin to turn golden. Keep the heat medium and stir often, so the spices become fragrant without burning.
- Add all the prepared vegetables to the pot and increase the heat slightly. Stir well so they are coated with the aromatic base, spices, and tomato paste.
- Pour in the cashew cream you prepared earlier, followed by the coconut milk. Then add enough boiling water to just cover the vegetables, about 1 cm above their surface. Do not add too much water at this stage, as the korma should stay creamy and rich rather than watery.
- Lower the heat, cover the pot, and let everything cook slowly for about 1 hour, stirring occasionally.
- Serve the vegan korma warm with fresh lime wedges on the side. I like to finish it with a spoonful of unsweetened plant-based yogurt and a little fresh parsley, which add brightness and balance the richness of the sauce.
You can serve it with basmati rice, gluten-free flatbread, quinoa, or any simple grain you like.
Notes
Storage Note: Store the vegan korma in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
Nutrition Note: The nutritional information is an estimate and may vary depending on the exact vegetables, coconut milk, cashews, oil, plant-based yogurt, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose.
Recipe Testing Note: All recipes on this site, including this vegan korma recipe, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen.
Substitutions Note: If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
Nutrition
Serving: 1450Calories: 396kcalCarbohydrates: 34gProtein: 8gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 122mgPotassium: 885mgFiber: 8gSugar: 9gVitamin A: 13803IUVitamin C: 68mgCalcium: 117mgIron: 6mg