Easy Vegetable Korma (2024)

4.72 stars (53 ratings)

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 6 servings

Vegetables

• ▢ 1 pound carrots, peeled and sliced 1/2 inch thick
• ▢ 1 1/2 pounds red or gold potatoes, peeled and chopped in 1 1/2 inch chunks
• ▢ 1 medium head cauliflower, chopped into florets
• ▢ 1 cup chopped green beans

For the puree

• ▢ 14 ounces canned diced tomatoes, fire roasted preferred
• ▢ 1 onion, quartered
• ▢ 1 inch fresh ginger
• ▢ 3 cloves garlic
• ▢ 2-3 tablespoons olive oil

The rest

• ▢ 1 cup raw cashews
• ▢ 13.5 ounces full fat coconut milk
• ▢ 1 tablespoon garam masala
• ▢ 1 tablespoon curry powder
• ▢ 1 teaspoon dried coriander
• ▢ 1 teaspoon turmeric
• ▢ 1 teaspoon cayenne pepper, more or less depending on spice preference
• ▢ 1 cup frozen peas
• ▢ 1-2 teaspoons salt, to taste

For serving

• ▢ 2-3 cups cooked basmati rice
• ▢ Vegan Naan
• ▢ chopped cilantro

• Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling.

• Boil the vegetables: Add the carrots, potatoes, cauliflower and green beans to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.

  See Also

  Lentil Roast with Balsamic Onion Gravy (Vegan + GF)

• While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.

• Transfer the puree to a large saucepan (big enough to hold all the vegetables when they're done cooking!) with 2-3 tablespoons of olive oil, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently.Now add all the spices (garam masala, curry powder, coriander, turmeric and cayenne pepper) and stir, cooking for 2-3 minutes until fragrant.

• Drain the cashews. Add the cashews and the can of coconut milk to your blender (no need to rinse it out from the tomatoes), and blend until smooth. Pour the cashew/coconut mixture into the pan with the tomato puree.

• Add the frozen peas, stir and cook for a minute. Now add the cooked carrots, potatoes, cauliflower and green beans. Stir until combined and warm, about 5 minutes. Add salt to taste.

• Serve with cooked basmati rice, chopped cilantro and vegan naan. Enjoy!

1. If you have a cashew allergy, you can omit the cashews or use almonds/sunflower seeds instead. Or use two cans of coconut milk in place of the nuts.
2. This recipe makes quite a lot, but it freezes well! I like to freeze individual portions in small freezer safe containers.
3. Leftovers will keep in the refrigerator for 4-5 days.
4. Feel free to switch up the vegetables if you’d like. Sweet potatoes, broccoli, asparagus or chickpeas could all be added with good results.
5. Nutrition calculation is only for the korma, and does not include rice or naan.

Author: Nora Taylor