Description
This Easy Vegetable Korma is a creamy, flavorful Indian-inspired curry packed with a variety of tender vegetables simmered in a rich, spiced cashew-coconut sauce. Perfectly balanced with aromatic spices and a touch of sweetness, it’s a comforting vegan main dish served best with basmati rice and naan.
Ingredients
Vegetables
- 4 medium carrots, peeled and sliced 1/2 inch thick
- 3 medium gold potatoes, peeled and chopped into 1 1/2 inch chunks
- 4 cups cauliflower florets
- 1 cup chopped green beans
- 1 cup frozen peas
Cashew-Coconut Cream
- 3/4 cup raw cashews
- 13.5 ounces full fat coconut milk (about 1 cup) or plant-based yogurt
Puree and Aromatics
- 14 ounce can diced tomatoes
- 1 yellow onion, peeled and quartered
- 2 inches fresh ginger
- 6 cloves garlic
Spices and Seasonings
- 2 tablespoons vegetable oil
- 2 teaspoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon dried coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon ground black pepper
- 2-3 teaspoons salt, or to taste
- 2 tablespoons brown sugar
To Serve
- Cooked basmati rice
- Vegan naan bread
- Chopped fresh cilantro
Instructions
- Soak the cashews: Place 3/4 cup of raw cashews in a small bowl and cover with boiling water. Let them soak while you prepare the vegetables; this softens the cashews for blending into a creamy sauce.
- Boil the vegetables: In a large pot, add the carrots, potatoes, cauliflower, and green beans and cover them with water. Bring to a boil and cook for 10-15 minutes until the potatoes are fork tender. Drain the vegetables and set them aside.
- Make the puree: While the vegetables are boiling, add the diced tomatoes, quartered onion, fresh ginger, and garlic cloves to a blender or food processor. Blend until you achieve a smooth puree.
- Cook the puree and spices: Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Pour in the tomato puree carefully to avoid splashing. Stir in the garam masala, curry powder, turmeric, dried coriander, cinnamon, cardamom, cayenne pepper (if using), black pepper, salt, and brown sugar. Let this mixture simmer for 2-3 minutes until fragrant.
- Blend the cashew-coconut cream: Drain the soaked cashews and add them to the blender along with the coconut milk. Blend until smooth and creamy. Pour this cashew-coconut mixture into the pan with the spiced tomato puree and stir well.
- Add the vegetables and simmer: Stir in the frozen peas and let them cook for 1-2 minutes. Then add the boiled mixed vegetables to the pan, stirring to coat everything evenly with the sauce. Simmer on low-medium heat for 10 minutes, stirring frequently. If the sauce thickens too much, add a little water to loosen it. Adjust seasoning with additional salt, cayenne, black pepper, or brown sugar as preferred.
- Serve: Spoon the vegetable korma over warm cooked basmati rice. Garnish with chopped fresh cilantro and serve alongside vegan naan bread for a delicious, hearty meal.
Notes
- Soaking the cashews is key to achieving a smooth and creamy sauce.
- You can substitute plant-based yogurt for coconut milk for a tangier flavor and creaminess.
- Adjust the cayenne pepper according to your preferred spice level, or omit it for a milder korma.
- If you prefer, other vegetables like peas, bell peppers, or zucchini can be added or substituted.
- This recipe is completely vegan and can be made gluten-free by using gluten-free naan or omitting it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
