Creamy Vegan Korma

Name: Creamy Vegan Korma
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: World
Ingredients: Potatoes 3 cups; Sea salt ½ tsp; Tomatoes 1 cup; Bell pepper 1; Green onion 1 bunch; Radishes 1 cup; Coconut milk 2 15 oz cans; Chickpeas 1 15 oz can; Cashews 1/2 cup; Tomato paste 2 oz; Vegetable broth 1 cup; Brown sugar 1 tbsp; Yogurt ½ cup; Curry 1 tbsp; Garam masala 1 tsp; Turmeric 1 tsp; Ground cardamom 1 tsp; Cloves ½ tsp; Chili flakes 1 tsp; Fennel seeds 1 tsp; Sea salt ½ tbsp

a hearty spicy vegan curry

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35m
Serves 8
Medium
(1)

Ingredients

Adjust Servings:

	3 cups Potatoes yukon gold, chopped into 1/2” cubes
	½ tsp Sea salt
	1 cup Tomatoes fresh , chopped
	1 Bell pepper
	1 bunch Green onion about 3/4 cup
	1 cup Radishes sliced
	2 15 oz cans Coconut milk whole , well-shaken
	1 15 oz can Chickpeas drained and rinsed
	1/2 cup Cashews
	2 oz Tomato paste
	1 cup Vegetable broth
	1 tbsp Brown sugar
	½ cup Yogurt dairy free
	For the spice blend
	1 tbsp Curry powder
	1 tsp Garam masala
	1 tsp Turmeric
	1 tsp Ground cardamom
	½ tsp Cloves ground
	1 tsp Chili flakes
	1 tsp Fennel seeds
	½ tbsp Sea salt

Nutritional information

303

сalories

17,2g

fat

32,3g

carbohydrates

8,5g

protein

0mg

cholesterol

294mg

sodium

Creamy Vegan Korma recipe

This Creamy Vegan Korma will satisfy your curry cravings! When I moved to a vegan diet, one of the things I missed most was my weekly korma from the local Indian restaurant. They simply don’t have a vegan version so I had to come up with my own!

I start by cooking some potatoes and mixing up a spice blend of curry powder, turmeric, garam masala and more Indian spices. Then I sauté onion and mix in the spice blend and tomato paste. I make the sauce by combining vegetable broth and coconut milk. Try it for yourself – you won’t look back!

To make this Creamy Vegan Korma, you will need the following ingredients:So, how do you make Creamy Vegan Korma?

Steps to make Creamy Vegan Korma

1
Boil the potatoes
8

Bring the potatoes to a boil in a pot of lightly salted water. After about 8 minutes, drain and set aside.
2
Blend the spices
2

Mix the curry powder, garam masala, turmeric, cardamom, ground cloves, chilli flakes, fennel seeds and salt together in a small bowl.
3
Sauté onion
5

In a large pot, heat the olive oil over medium-low heat. Add the green onion and sauté for about 5 minutes until the onions are soft.
4
Add spices and tomato paste
1

Stir in the spice blend and the tomato paste.
5
Add veggies
2

Stir in the tomato, bell pepper, radishes, cashews, chickpeas, and brown sugar until fully combined.
6
Add stock and coconut milk and bring to a boil
10

Pour in the vegetable stock and coconut milk and bring the sauce to a boil. Turn the heat down and simmer for 10 minutes.
7
Return the potatoes to the pan
5

Add the potatoes to the sauce and cook for 5 more minutes.
8
Add yoghurt
2

Stir the yoghurt through the sauce until fully incortated.
9
Serve

Garnish with chopped cashews and cilantro and serve with basmati rice and naan bread.

This Creamy Vegan Korma is a really wholesome vegan curry that tastes really authentic. Try it out soon and please come back to leave a comment below.

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!