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.
Ingredients
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- 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
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.
Notes
- Customize your vegetables with bell peppers, zucchini, or spinach.
- For extra creaminess, use an immersion blender to blend the sauce.
- Add chickpeas or tofu for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg