Recipe: Perfect Vegan Korma

  • 2 min read
  • Jan 27, 2020

Vegan Korma. Try Drive Up, Pick Up, or Same Day Delivery. This vegan korma is basically the easiest vegetable korma you will ever make in your life! I was looking around the web at all kinds of korma recipes and lots of them had potatoes in.

It gets its texture from creamy blended cashews and onions as well as coconut yoghurt. Other vegetable korma recipes call for yoghurt as well as coconut milk. Often considered the boring choice on any Indian takeaway menu, we're on a mission to re-brand the Korma as the perfect dish for fans of flavour and super creamy curries. You can have Vegan Korma using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Korma

  1. You need of Raw Cashews.
  2. Prepare of Coconut milk.
  3. Prepare of Olive oil.
  4. Prepare 1 of tomato.
  5. Prepare 2 of sweet potatoes.
  6. It’s 2 of carrots.
  7. It’s of brocoli.
  8. You need of butternut squash.
  9. You need 1 of red bell pepper.
  10. You need 1 of small onion.
  11. You need 3 of garlic cloves.
  12. Prepare 1 of little piece of ginger (sorry I didn't add it on the picture).
  13. You need 2 tsp of curry powder.
  14. Prepare 1/2 tsp of cumin powder.
  15. Prepare 1/2 of coriander powder.
  16. You need 1/2 tsp of cinnamon powder.
  17. It’s 1 tsp of black pepper.
  18. It’s 1 tsp of turmeric.
  19. It’s of tomato puree.
  20. Prepare 1 of veg stock.
  21. You need to taste of Salt.

For this recipe, feel free to throw in as many roast veggies as you can lay your hands on. More is more and all that. This vegan korma goes very well with white or brown rice, mashed potatoes, quinoa or naan bread. With a splash of lime juice, sprinkle with freshly chopped parsley leaves and enjoy!

Vegan Korma step by step

  1. Prepare all the ingredients.
  2. Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.
  3. Add the olive oil to a pot along with the chopped onion and garlic and cook for 3 minutes.
  4. Add chopped tomato, red bell pepper, all the spices and tomato puree cook for another 3 minutes.
  5. And butternut squash, sweet potato, carrots and brocoli mix all and add coconut cashew cream. Mix and simmer until the vegetables are cooked. Make sure you stir every 10 minutes because it sticks in the pan..
  6. Serve with rice (and fried plantain if you have :)).

This dish is naturally gluten-free (if you don't serve it with naan bread that contains gluten), and it's perfect for a quick and delicious Indian dinner. Curries, like this vegetarian korma, are flexible and you definitely don't need to stress over them. Most of the time, I add coconut milk to my curry recipes. We love how creamy it makes the curry without having to add any dairy. It also adds a delicious flavor that we can't live without.

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