Vegetable Loaded Vegan Korma

A Creamy, Flavorful, and Nourishing Indian Dish

This Vegetable Loaded Vegan Korma is a rich, aromatic, and comforting dish packed with vibrant vegetables and a luscious coconut-based sauce. It’s a plant-based twist on the classic Indian korma, offering all the warming spices and creamy texture without any dairy. Whether you’re serving it over rice or scooping it up with naan, this dish is sure to become a favorite!

Why You’ll Love This Recipe?

• Packed with vegetables – A nutritious and colorful meal.
• Creamy without dairy – Coconut milk creates a silky, rich sauce.
• Easy to make – Comes together in about 40 minutes for a hearty dinner.

Ingredient Notes

• Vegetables – Use a mix of carrots, potatoes, bell peppers, peas, and cauliflower.
• Onion, Garlic & Ginger – Essential aromatics for depth of flavor.
• Cashews – Blended into the sauce for added creaminess.
• Coconut Milk – Creates a luscious, dairy-free base.
• Tomatoes – Adds a slight tang and balances the richness.
• Garam Masala, Turmeric & Cumin – Classic Indian spices that give the dish its signature warmth.
• Cinnamon Stick & Cardamom – Adds a subtle sweetness and complexity.
• Lime Juice – Brightens up the flavors at the end.

Step-by-Step Instructions

1. Prep the Cashew Paste

• Soak cashews in warm water for 10 minutes.
• Blend with a little water to form a smooth paste.

2. Sauté the Aromatics

• Heat oil in a large pot over medium heat.
• Add onions and cook until golden brown.
• Stir in garlic, ginger, and spices, sautéing until fragrant.

3. Build the Sauce

• Add tomatoes and cook until they break down.
• Stir in the cashew paste and coconut milk, mixing well.
• Simmer for 5 minutes until thick and creamy.

4. Cook the Vegetables

• Add potatoes and carrots first, as they take longer to cook.
• Pour in a splash of water, cover, and simmer for 10 minutes.
• Add cauliflower, bell peppers, and peas, cooking until tender.

5. Finish and Serve

• Stir in lime juice for a bright finish.
• Garnish with fresh cilantro and chopped cashews.
• Serve with basmati rice or warm naan.

Expert Tips for the Best Vegan Korma

• Toast the spices – This enhances their aroma and deepens the flavor.
• Blend the sauce for extra creaminess – If you prefer a smoother texture, blend before adding the vegetables.
• Don’t rush the onions – Cooking them until golden ensures a richer, more flavorful base.

Serving Suggestions

• Pair with basmati rice, quinoa, or jeera rice.
• Serve with warm naan or roti for scooping up the sauce.
• Add a side of cucumber raita (dairy-free version) or mango chutney.

Storage and Reheating Tips

Storing Leftovers

• Keep in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months in a sealed container.

Reheating Instructions

• Reheat on the stovetop over low heat, adding a splash of water if needed.
• Microwave in short intervals, stirring in between to distribute heat evenly.

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Try zucchini, green beans, or sweet potatoes.

What can I use instead of cashews?

Almonds or sunflower seeds work as a nut-free alternative.

Is this korma spicy?

It’s mild with warming spices, but you can add chili powder for more heat.

Final Thoughts

This Vegetable Loaded Vegan Korma is a hearty, flavorful, and wholesome dish that’s easy to make and perfect for meal prep. Give it a try and let me know how you like it in the comments below!

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