Creamy Vegan Korma

a hearty spicy vegan curry
A hearty spicy vegan curry
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Ingredients

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
  • Spicy Recipes
  • Vegan Recipes
  • Vegetarian Recipes
Ingredients
  • For the spice blend

Creamy Vegan Korma

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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:

Ingridiens for Creamy Vegan Korma

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.

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!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Verified!

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