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.
Can you substitute another plant based milk instead of coconut milk,?
Sure!