Cashew Korma Recipe Vegan: Creamy, Easy, and Delicious

If you’re craving a rich, creamy, and flavorful Indian dish that fits perfectly into a vegan lifestyle, this Cashew Korma recipe (vegan) is an absolute must-try. Korma is traditionally known for its luxurious texture and aromatic spices, with a luscious sauce that’s typically made using dairy products and nuts.

Here, we swap out the dairy for coconut milk and highlight cashews as the star ingredient, creating a luscious, plant-based korma that’s just as indulgent and satisfying. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this recipe is approachable, packed with nutrients, and perfect for impressing friends and family.

Cashew Korma combines the nutty creaminess of ground cashews with fragrant spices like cardamom, cinnamon, and cloves, balanced with a hint of sweetness and tang from coconut milk and tomatoes. This dish pairs wonderfully with basmati rice or fluffy naan, making it a versatile centerpiece for any meal.

Plus, it’s gluten-free and packed with wholesome ingredients, ensuring comfort without compromise.

Why You’ll Love This Recipe

This vegan cashew korma is a crowd-pleaser for many reasons. First, it delivers the rich, creamy texture you expect from traditional korma but without any animal products.

The cashews add a lovely buttery flavor and body to the sauce, making it satisfyingly decadent yet healthy.

Secondly, it’s incredibly easy to prepare, with most ingredients you might already have in your pantry. The recipe is adaptable, so you can throw in your favorite vegetables or tofu for extra protein.

Finally, this dish is perfect for meal prep – it reheats beautifully and the flavors only deepen over time!

Ingredients

• 1 cup raw cashews (soaked in warm water for 30 minutes)
• 2 tablespoons coconut oil or any neutral oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 4 green cardamom pods
• 4 whole cloves
• 1 small cinnamon stick
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 large tomato, finely chopped
• 1 cup coconut milk (full fat for creaminess)
• 1 cup mixed vegetables (carrots, peas, potatoes, cauliflower – optional)
• Salt, to taste
• Fresh cilantro, chopped for garnish
• Water, as needed

Equipment

• Large skillet or deep pan
• Blender or food processor
• Knife and chopping board
• Measuring cups and spoons
• Spatula or wooden spoon
• Bowl for soaking cashews

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with warm water. Let them soak for at least 30 minutes to soften. Once soaked, drain and set aside.
2. Prepare the cashew paste: Add the soaked cashews to a blender with 1/4 cup fresh water and blend until smooth and creamy. This will form the base of your korma sauce. Set aside.
3. Heat oil and toast spices: In a large skillet or deep pan, heat the coconut oil over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for about 1-2 minutes until fragrant.
4. Sauté onions, garlic, and ginger: Add the finely chopped onions to the pan and cook until golden brown, about 8-10 minutes. Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes.
5. Add spices and tomato: Mix in the ground coriander, garam masala, and turmeric powder. Stir well to combine. Add the chopped tomato and cook until the tomato softens and the oil starts to separate, about 5 minutes.
6. Add vegetables (optional): If using mixed vegetables, add them now and sauté for 3-4 minutes to coat with the spices.
7. Pour in the cashew paste and coconut milk: Stir in the cashew paste, followed by the coconut milk. Mix thoroughly to combine everything into a creamy sauce.
8. Simmer: Add salt to taste and about 1/2 cup water (adjust for desired consistency). Cover and let the korma simmer gently for 15-20 minutes, or until the vegetables are tender, stirring occasionally.
9. Finish and garnish: Remove the whole spices if you prefer, then garnish with freshly chopped cilantro before serving.

Tips & Variations

For an extra depth of flavor, roast the cashews lightly before soaking. This adds a subtle nuttiness to your korma.

Substitute the vegetables with your favorites or seasonal produce. Sweet potatoes, bell peppers, or mushrooms all work beautifully in this curry.

For more protein, add chickpeas, tofu, or tempeh during the simmering step.

If you want to make this recipe nut-free, try using sunflower seed butter blended with soaked sunflower seeds instead of cashews. The creamy texture and mild flavor make a great alternative.

To intensify the aroma, add a pinch of saffron soaked in warm water during the simmering stage. For a little tang, a splash of lemon juice at the end can brighten the flavors.

Nutrition Facts

Serving Suggestions

This vegan cashew korma pairs wonderfully with a variety of sides. Serve it over steamed basmati rice or fragrant jeera rice for a classic presentation.

You can also enjoy it with warm, fluffy vegan naan or paratha to scoop up the creamy sauce.

For a lighter meal, serve alongside a crisp cucumber and tomato salad or a bowl of tangy mango chutney. To round out the meal with more plant-based protein, consider adding a side of spiced lentils or a simple green vegetable stir-fry.

Looking for more delicious vegan meals? Check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or try this delightful Lion’S Mane Mushroom Crumble Recipes for another savory treat.

Conclusion

Making a vegan cashew korma at home is a rewarding experience that delivers a rich and comforting meal without any animal products. This recipe balances traditional Indian flavors with wholesome ingredients to create a dish that’s both nutritious and indulgent.

Its creamy texture and aromatic spices offer a perfect harmony that will satisfy vegans and non-vegans alike.

Whether you’re cooking for a family dinner, meal prepping for the week, or hosting friends, this cashew korma is a versatile and impressive choice. Plus, it’s easy to customize with your favorite vegetables and proteins, making it a flexible addition to any plant-based kitchen.

For more flavorful recipes, explore our collection including the refreshing Lemon Ricotta Pasta With Arugula Recipe or the savory Instant Pot Rabbit Recipe for non-vegans looking to mix things up.

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