Name: Vegetable-Loaded Vegan Korma: A Creamy, Flavor-Packed Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: Mixed vegetables (carrots, cauliflower, peas, potatoes, or any favorites); 1 can coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1/4 cup cashews; 1-2 tbsp Korma spice blend (garam masala, turmeric, coriander, cinnamon); 2 tomatoes, chopped; 1 tbsp olive oil; Fresh cilantro, for garnish; Juice of 1 lime; Salt and pepper, to taste

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If you’re craving something rich, flavorful, and loaded with vegetables, this Vegetable-Loaded Vegan Korma is about to become your go-to dish. This creamy, spiced curry is bursting with tender vegetables, all simmered in a fragrant coconut milk sauce with an aromatic blend of spices. It’s hearty, satisfying, and perfect for anyone who loves a good curry, whether vegan or not. The beauty of this dish lies in its versatility—fill it with your favorite vegetables, adjust the spice level, and serve it over rice or with naan. You’ll love how comforting yet light it feels, and it’s a meal that comes together in less than an hour!

Why You’ll Love This Recipe?

This Vegan Korma is comfort food with a twist. Packed with colorful vegetables like cauliflower, carrots, and peas, it’s as nutritious as it is delicious. The rich, creamy sauce—made with coconut milk and a mix of spices—perfectly complements the veggies, making each bite more satisfying than the last. What’s more, it’s a one-pot wonder that doesn’t require a ton of prep work, making it an ideal weeknight dinner. Whether you’re vegan or just looking for a plant-based meal, this dish is sure to please your taste buds!

Ingredients

The ingredients for Vegetable-Loaded Vegan Korma are simple, yet full of flavor. Here’s a preview (full ingredient list below):

Mixed vegetables (carrots, cauliflower, peas, potatoes, or any of your favorites)
Coconut milk (for creaminess)
Onion and garlic (for a flavorful base)
Fresh ginger (adds a warm, aromatic touch)
Cashews (for extra creaminess and richness)
Korma spice blend (a combination of garam masala, turmeric, coriander, and cinnamon)
Tomatoes (for a bit of acidity and balance)
Olive oil (for sautéing)
Fresh cilantro (for garnish)
Lime juice (for a refreshing, tangy finish)

This combination of ingredients results in a vibrant, satisfying dish that’s full of flavor and texture. The coconut milk creates a rich base, while the spices provide the signature Korma depth.

Directions

Step 1: Sauté the Aromatics

Heat olive oil in a large pan over medium heat. Add the chopped onions and cook for about 5 minutes until they’re soft and translucent. Add the garlic and fresh ginger and sauté for another 1-2 minutes until fragrant. This will form the base of your Korma sauce, and it’s where all the wonderful flavors start to come together.

Step 2: Add the Spices

Next, add the Korma spice blend—garam masala, turmeric, coriander, and cinnamon. Stir well to coat the onions, garlic, and ginger with the spices. Allow the spices to bloom in the oil for about 1 minute, which will intensify their flavors.

Step 3: Add the Vegetables and Tomatoes

Add the chopped vegetables (carrots, cauliflower, peas, and potatoes are great choices) and diced tomatoes to the pan. Stir everything together so that the vegetables are well coated in the spice mix. Allow the vegetables to cook for about 5 minutes, stirring occasionally.

Step 4: Add Coconut Milk and Simmer

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer. Cover the pan and cook for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened. If you prefer a thinner sauce, you can add a splash of water or vegetable broth to reach your desired consistency.

Step 5: Finish with Cashews and Lime Juice

Once the vegetables are tender and the sauce is creamy, stir in the cashews. They’ll add a bit of extra richness and creaminess to the dish. Squeeze in fresh lime juice to balance the flavors with a touch of tanginess. Taste and adjust seasoning with salt and pepper, if necessary.

Step 6: Serve and Garnish

Serve the Vegetable-Loaded Vegan Korma over steamed rice or with warm naan. Garnish with fresh cilantro for a pop of color and flavor.

Expert Tips and Tricks

Customize your vegetables: Feel free to use whatever vegetables you have on hand. Bell peppers, zucchini, or spinach are great additions, and you can even add chickpeas for extra protein.
Adjust the heat: If you like your Korma a bit spicier, add some chopped green chilies or a pinch of cayenne pepper to the spice mix. If you prefer it milder, omit the heat altogether.
Blend for extra creaminess: For a velvety smooth sauce, you can blend the Korma once the vegetables are cooked. Use an immersion blender directly in the pan or transfer the mixture to a blender and blend until smooth.
Nuts: If you’re allergic to cashews, you can substitute them with almonds or walnuts, or simply leave them out for a lighter dish.

Recipe Variations and Possible Substitutions

To make it richer: Add a tablespoon of vegan butter or ghee for extra richness. This will make the sauce even more luxurious and indulgent.
Add protein: To add more protein, throw in some chickpeas or tofu. They’ll soak up the delicious sauce and provide a satisfying, filling meal.
Different spices: If you don’t have the exact spices for Korma, you can use curry powder as an alternative. You can also add a bit of paprika for color and a subtle smokiness.

Serving and Pairing Suggestions

Vegetable-Loaded Vegan Korma is a complete meal on its own, but you can elevate it even further with these sides:

Steamed basmati rice: The perfect companion to soak up the rich, creamy sauce. You can also try brown rice or jasmine rice for a different texture.
Naan: Warm, soft naan bread is always a winner for scooping up the curry. If you’re looking for a gluten-free option, serve it with gluten-free flatbread or rice cakes.
Cucumber raita: A cooling yogurt-based raita (or vegan version) can provide a nice contrast to the spiced Korma.
Saag Aloo: Another Indian dish that pairs beautifully with Korma, saag aloo (spinach and potatoes) adds extra greens to your meal.

Storage and Reheating Tips

If you have leftovers, you’re in for a treat! This Vegan Korma stores well in the fridge for up to 3-4 days. Simply let it cool completely before transferring to an airtight container. To reheat, heat it gently on the stovetop, adding a bit of water or coconut milk to loosen the sauce. You can also reheat it in the microwave, but be sure to cover it and stir occasionally for even heating.

4 FAQs

1. Can I make this dish spicy?
Yes! If you love spice, you can add chopped green chilies, red pepper flakes, or a pinch of cayenne pepper to the spice blend to kick up the heat.

2. Can I use a different non-dairy milk instead of coconut milk?
You can substitute coconut milk with almond milk or cashew milk, but keep in mind that the flavor will be less creamy and rich. Coconut milk really brings that luxurious texture to the dish.

3. What if I don’t have all the spices?
No worries! You can use a pre-made curry powder as a substitute for the spices in the Korma. While the flavor might be a little different, it will still taste great.

4. Can I make this ahead of time?
Absolutely! This dish actually tastes even better the next day once the flavors have had more time to meld together. Simply store it in the fridge and reheat when ready to serve.

Conclusion

This Vegetable-Loaded Vegan Korma is everything you want in a curry: creamy, comforting, and bursting with flavor. It’s perfect for those busy weeknights when you want something hearty but easy to prepare, and it’s flexible enough to suit whatever vegetables you have in your fridge. Whether you serve it over rice, with naan, or alongside your favorite Indian dishes, it’s a meal that will warm your heart and fill your belly. Plus, it’s vegan, so everyone can enjoy it!

Vegetable-Loaded Vegan Korma: A Creamy, Flavor-Packed Delight

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Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian, Vegan
Diet: Gluten Free

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Description

This rich and creamy vegan korma is loaded with vegetables like cauliflower, carrots, peas, and potatoes, all simmered in a fragrant coconut milk sauce with aromatic spices. It’s hearty, flavorful, and perfect for a quick weeknight meal. Serve over rice or with naan for the ultimate comfort meal.

Instructions

Sauté the Aromatics: Heat olive oil in a pan. Add the chopped onion and cook for 5 minutes until soft. Add garlic and ginger, and cook for another 1-2 minutes.
Add the Spices: Stir in the Korma spice blend (garam masala, turmeric, coriander, and cinnamon) and cook for about 1 minute until fragrant.
Add Vegetables & Tomatoes: Add chopped vegetables (cauliflower, carrots, peas, potatoes) and chopped tomatoes. Stir to coat the veggies in the spices and cook for 5 minutes.
Add Coconut Milk and Simmer: Pour in the coconut milk and bring to a simmer. Cover and cook for 15-20 minutes until the vegetables are tender.
Finish with Cashews & Lime: Stir in cashews and squeeze in lime juice for balance. Adjust seasoning with salt and pepper.
Serve and Garnish: Serve over rice or with naan, garnished with fresh cilantro.