Description
This Vegetable-Loaded Vegan Korma is a rich, creamy, and aromatic Indian dish packed with vibrant vegetables and a luscious coconut-based sauce. Infused with warming spices and a touch of cashew cream, this plant-based korma is dairy-free, nutritious, and incredibly satisfying. Serve it over rice or with naan for a comforting meal that’s perfect for weeknights or special occasions!
Ingredients
For the Korma Sauce:
- 1/2 cup cashews (soaked in warm water for 10 minutes)
- 1 tablespoon oil (coconut or avocado)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3 green cardamom pods (or 1/2 teaspoon ground cardamom)
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (optional, for color)
- 1 large tomato, finely chopped
- 1 can (14 oz) coconut milk
- 1/2 teaspoon salt, or to taste
For the Vegetables:
- 2 medium potatoes, diced
- 1 large carrot, sliced
- 1 cup cauliflower florets
- 1 bell pepper, chopped
- 3/4 cup green peas (fresh or frozen)
- 1/2 cup water (or more as needed)
- 1 tablespoon lime juice, for finishing
- 1/4 cup fresh cilantro, chopped, for garnish
Optional Garnish:
- Chopped cashews
- Extra cilantro
Instructions
1. Prepare the Cashew Paste
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Soak cashews in warm water for 10 minutes.
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Blend with ¼ cup water until smooth. Set aside.
2. Sauté the Aromatics
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Heat oil in a large pot over medium heat.
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Add onion and cook until golden brown (about 5-7 minutes).
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Stir in garlic, ginger, cumin seeds, cinnamon stick, and cardamom pods. Sauté for 30 seconds until fragrant.
3. Build the Sauce
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Add turmeric, garam masala, coriander, cumin, and paprika. Stir for 30 seconds.
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Add chopped tomatoes and cook until soft (about 3 minutes).
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Stir in cashew paste and coconut milk, mixing well.
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Simmer for 5 minutes until the sauce thickens.
4. Cook the Vegetables
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Add potatoes and carrots first, along with ½ cup water. Cover and simmer for 10 minutes.
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Add cauliflower, bell pepper, and peas. Cook for 7-10 minutes until tender.
5. Finish and Serve
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Stir in lime juice for brightness.
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Adjust seasoning with salt if needed.
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Garnish with cilantro and chopped cashews.
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Serve hot with basmati rice or warm naan.
Notes
- Toast the spices – This enhances their aroma and deepens the flavor.
- Blend the sauce – For a super creamy texture, blend the sauce before adding the vegetables.
- Don’t rush the onions – Cooking them until golden ensures a richer base
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g