The Dreamiest Vegetable Loaded Vegan Korma Recipe Ever

Crafting a delectable vegetable loaded vegan korma sparks joy for plant-based cuisine enthusiasts.

Creamy coconut milk blends harmoniously with aromatic spices in this comforting dish.

Succulent vegetables become the stars of this nutritious meal, promising rich flavors and vibrant textures.

Fragrant ginger and turmeric dance together, creating a symphony of warmth and depth.

Indian-inspired recipes often intimidate home cooks, but this korma breaks those barriers with simple ingredients and straightforward techniques.

Seasonal vegetables offer flexibility, allowing you to customize according to what’s fresh and available.

Let this korma transport you to a world of culinary comfort without compromising your dietary choices.

Mix It Up with Vegan Korma

• Gluten-Free Option: Replace wheat-based ingredients with tamari sauce and use gluten-free vegetable broth for complete allergen-free preparation.
• Low-Carb Adaptation: Substitute potatoes and carrots with cauliflower and zucchini to reduce overall carbohydrate content while maintaining creamy texture.
• Nut-Free Alternative: Replace cashew cream with sunflower seed cream or coconut cream for individuals with nut allergies, ensuring similar richness and smoothness.
• Protein-Boosted Version: Add cubed extra-firm tofu or chickpeas during cooking to increase protein content and provide additional nutritional value for plant-based diets.

FAQs

• What makes this vegan korma different from traditional korma?

This version uses cashew cream instead of dairy, creating a rich, creamy sauce while keeping the dish completely plant-based and packed with vegetables.

• Is this recipe gluten-free?

Yes, the recipe naturally uses gluten-free ingredients like cashews, vegetables, and spices, making it safe for those with gluten sensitivities.

• Can I add protein to this dish?

Absolutely! You can easily add tofu, tempeh, or chickpeas to boost the protein content and make the korma more filling.

• How spicy is this korma?

The korma is mild and creamy, typical of traditional korma recipes. If you prefer more heat, you can add extra green chilis or red chili powder to increase the spice level.

Why Vegetable Loaded Vegan Korma Is So Filling

• Quick and Easy Prep: Whips up deliciously in under 30 minutes with minimal cooking skills required, perfect for busy weeknight dinners.
• Nutrition Powerhouse: Packed with colorful vegetables and protein-rich cashews, delivering a wholesome meal that supports healthy eating without sacrificing flavor.
• Vegan-Friendly Comfort: Offers a plant-based twist on traditional korma, satisfying cravings for creamy, aromatic Indian cuisine while keeping dietary restrictions in mind.
• Family-Friendly Crowd-Pleaser: Adaptable to different taste preferences, mild enough for kids yet sophisticated enough for adults, making mealtime a delightful shared experience.

All You Need for Vegan Korma

• Cashews: Creamy base for the sauce, providing richness and smooth texture. Raw, unsalted cashews work best for authentic flavor.

• Cauliflower, Carrots, Green Peas: Core vegetables that add nutrition and traditional korma character. Fresh or frozen options are both suitable. Mix of colorful vegetables creates visual appeal and balanced taste.

• Garam Masala, Turmeric, Cumin, Salt: Essential for authentic Indian flavor profile. Use fresh ground spices for maximum aroma. Garam masala adds warmth, turmeric provides golden color and earthy notes, cumin brings depth.
• Garlic, Ginger: Aromatic base that enhances overall taste. Fresh ingredients preferred for more vibrant flavor.

• Water: Helps blend and adjust sauce consistency. Filtered or bottled water recommended.
• Vegetable Oil: Used for sautéing and adding subtle flavor base. Neutral oils like sunflower or canola work well.

Vegan Korma Cooking Instructions

Step 1: Prepare Cashew Base

Grab your cashews and immerse them in warm water.

Let them soak for about 10 minutes to soften and become creamy.

This technique helps create a silky smooth sauce for the korma.

Step 2: Blend Cashew Cream

Transfer the soaked cashews to a blender.

Add a splash of water and blend until you achieve a luxurious, velvety consistency.

Set this golden cream aside for later use in the dish.

Step 3: Chop Vibrant Vegetables

Grab your cutting board and sharp knife.

• Cauliflower florets
• Diced carrots
• Sliced bell peppers
• Chopped zucchini
• Diced onions

Step 4: Sauté Aromatic Base

Heat a large skillet with a drizzle of olive oil.

Toss in the onions and let them dance and become translucent.

Add minced garlic and ginger, stirring to release their fragrant essence.

Step 5: Add Vegetable Medley

Introduce your chopped vegetables to the skillet.

Stir and sauté until they begin to soften and develop a light golden color.

This process brings out their natural sweetness.

Step 6: Create Korma Sauce

• Garam masala
• Ground turmeric
• Cumin
• Coriander

Pour in vegetable broth and the prepared cashew cream.

Stir to create a luscious, creamy sauce that coats the vegetables.

Step 7: Simmer and Blend Flavors

Reduce heat and let the korma simmer gently.

The vegetables will continue to soften, and the spices will meld together, creating a rich, complex flavor profile.

Step 8: Final Touch and Serve

Taste and adjust seasoning as needed.

Garnish with fresh cilantro and a sprinkle of crushed nuts.

Serve hot over steamed basmati rice or with warm naan bread.

Vegan Korma Know-How

• Warm water helps break down cashews faster, creating a smoother, creamier sauce texture for your korma.
• Pulse cashews multiple times and scrape down sides to ensure no lumps remain in your sauce.
• Add extra tofu or chickpeas to increase protein content and make the dish more filling for vegans and vegetarians.
• Adjust garam masala and chili powder to match your heat preference without compromising the authentic korma flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, gently reheating with a splash of water to maintain sauce consistency.

Leftover Vegan Korma? Here’s How to Store It

• Store leftover korma in an airtight container for up to 4 days in the refrigerator, keeping flavors fresh and ingredients intact.
• Transfer cooled korma to freezer-safe containers, sealing tightly to prevent freezer burn. Freeze for maximum 3 months for best quality.
• Warm gently in a saucepan over medium-low heat, stirring occasionally and adding splash of water to restore creamy consistency.
• Heat in microwave-safe dish for 1-2 minutes, stirring halfway through to ensure even temperature throughout the dish.

What to Serve With Vegan Korma

• Harmonize with Fluffy Basmati Rice: Serve the vegan korma over a bed of fragrant basmati rice to soak up the creamy sauce and add a delightful texture contrast.
• Pair with Crispy Naan Bread: Warm, pillowy naan provides the perfect vehicle for scooping up the rich, vegetable-packed korma and catching every last drop of sauce.
• Complement with Refreshing Cucumber Raita: A cool, tangy cucumber yogurt side dish balances the warmth of the korma and provides a light, cooling counterpoint to the creamy curry.
• Match with Spicy Mango Chutney: A zesty mango chutney adds a sweet and spicy kick that enhances the mild, nutty flavors of the vegan korma and brings extra excitement to the meal.

Vegetable Loaded Vegan Korma Recipe

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4.6 from 28 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Vegetable loaded vegan korma weaves Indian spice magic into a plant-based feast of creamy comfort. Fragrant cashew sauce embraces roasted seasonal vegetables, inviting you to savor each delightful, nourishing bite of global culinary harmony.

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Ingredients

Scale 1x2x3x

Main 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 large tomato, finely chopped

Spices and Aromatics:

• 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 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Liquids and Additional Ingredients:

• 1/2 cup cashews (soaked in warm water for 10 minutes)
• 1 tablespoon oil (coconut or avocado)
• 1 can (14 ounces / 414 milliliters) coconut milk
• 1/2 teaspoon salt, or to taste
• 1/2 cup water (or more as needed)
• 1 tablespoon lime juice, for finishing
• 1/4 cup fresh cilantro, chopped, for garnish
• Chopped cashews
• Extra cilantro

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Instructions

1. Immerse raw cashews in tepid liquid, allowing them to soften and become plump for optimal blending texture.
2. Transfer softened cashews into high-powered blender, introducing a small quantity of water, and pulse until achieving a silky, creamy consistency with no visible chunks.
3. Carefully decant the cashew cream into a separate vessel, reserving for future incorporation into the sauce.
4. Prepare your mise en place by chopping vegetables into uniform, bite-sized pieces to ensure even cooking and appealing presentation.
5. Heat a robust cooking vessel over medium flame, introducing aromatic oil to create a foundation for flavor development.
6. Sauté finely minced aromatics like onions and garlic until they become translucent and release their fragrant essence, stirring consistently to prevent scorching.
7. Introduce ground spices, allowing them to toast briefly and awaken their complex flavor profiles, creating a rich and nuanced base for the korma.
8. Layer chopped vegetables into the spiced mixture, gently coating them to ensure comprehensive seasoning and initiating the cooking process.
9. Pour vegetable broth or water, creating a gentle simmering environment that will tenderize and infuse the vegetables with deep, layered flavors.
10. Once vegetables reach desired tenderness, integrate the previously prepared cashew cream, stirring smoothly to create a luxurious, velvety sauce.
11. Adjust seasoning with salt, additional spices, or a touch of sweetness to balance the dish’s flavor profile.
12. Garnish with fresh herbs or toasted nuts for textural contrast and visual appeal before serving over fragrant rice or accompanying grain.

Notes

• Cashew soaking helps create an ultra-creamy, silky sauce texture without dairy.
• Select raw cashews that are fresh and plump for the most luxurious blending results.
• Blend cashews gradually, stopping to scrape down sides, ensuring a completely smooth consistency without lumps.
• For nut allergies, swap cashews with sunflower seeds or soft tofu to maintain the creamy base.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Blending
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 6 g
• Sodium: 500 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 8 g
• Cholesterol: 0 mg