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:
Bring the potatoes to a boil in a pot of lightly salted water. After about 8 minutes, drain and set aside.
Mix the curry powder, garam masala, turmeric, cardamom, ground cloves, chilli flakes, fennel seeds and salt together in a small bowl.
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.
Stir in the spice blend and the tomato paste.
Stir in the tomato, bell pepper, radishes, cashews, chickpeas, and brown sugar until fully combined.
Pour in the vegetable stock and coconut milk and bring the sauce to a boil. Turn the heat down and simmer for 10 minutes.
Add the potatoes to the sauce and cook for 5 more minutes.
Stir the yoghurt through the sauce until fully incortated.
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.
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Spicy Recipes
Vegan Recipes
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