Coconut Korma Recipe Vegan: Easy, Creamy, and Delicious

If you’re craving a rich, creamy, and flavorful vegan curry that feels indulgent but is entirely plant-based, look no further than this coconut korma recipe vegan. Korma is a classic Indian dish known for its luscious sauce made from nuts, cream, and aromatic spices.

By replacing dairy cream with coconut milk and using a medley of fresh vegetables and spices, this vegan version offers all the luxurious textures and deep flavors without any animal products.

This dish is perfect for cozy dinners or impressing guests with an exotic yet approachable meal. The subtle sweetness of coconut milk paired with fragrant spices like cardamom, cinnamon, and coriander creates a harmonious balance that melts in your mouth.

It’s also incredibly versatile—perfect over fluffy basmati rice or with warm naan bread.

Whether you’re a long-time vegan or just exploring plant-based options, this coconut korma recipe is sure to become a staple in your kitchen. Let’s dive into why this recipe will be your new favorite!

Why You’ll Love This Recipe

This vegan coconut korma is a delightful combination of creamy textures and vibrant flavors that offers something for everyone. Here’s why it stands out:

• Rich and Creamy: The use of full-fat coconut milk gives the curry a velvety consistency that’s both satisfying and comforting.
• Simple and Ingredient-Friendly: It uses pantry staples and fresh vegetables, making it easy to prepare anytime.
• Customizable: You can swap vegetables based on seasonal availability or personal preference.
• Nut-Free Option: This recipe avoids nuts, making it allergy-friendly without sacrificing creaminess.
• Perfect for Meal Prep: It tastes even better the next day, making leftovers a treat.

Ingredients

• 2 tablespoons coconut oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon chili powder (optional, for mild heat)
• 1 can (400 ml) full-fat coconut milk
• 1 cup vegetable broth
• 2 medium potatoes, peeled and cubed
• 1 cup cauliflower florets
• 1 cup green peas (fresh or frozen)
• 1 medium carrot, sliced
• Salt to taste
• Fresh cilantro for garnish
• 1 tablespoon lemon juice (optional, for brightness)

Equipment

• Large heavy-bottomed skillet or saucepan
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Grater (for ginger)
• Can opener

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Once melted and shimmering, add the finely chopped onion. Sauté for about 5-7 minutes until the onion is soft and translucent.
2. Add the minced garlic and grated ginger to the pan and cook for another 2 minutes, stirring frequently so they don’t burn but release their aroma.
3. Sprinkle in the spices: ground coriander, cumin, turmeric, garam masala, cinnamon, cardamom, and chili powder (if using). Stir well to coat the onions and toast the spices gently for about 1-2 minutes. This step is crucial for developing the rich flavor base of the korma.
4. Pour in the vegetable broth and coconut milk, stirring to combine with the spiced onion mixture. Bring it to a gentle simmer.
5. Add the cubed potatoes and sliced carrots to the simmering sauce. Cover and cook for about 10 minutes, or until the potatoes start to soften.
6. Next, add the cauliflower florets and green peas. Stir gently, cover again, and cook for another 8-10 minutes until all vegetables are tender but not mushy.
7. Season with salt to taste. If desired, add the tablespoon of lemon juice to brighten the flavors.
8. Remove from heat and garnish with freshly chopped cilantro before serving.

Tips & Variations

To enhance the creaminess, you can blend a small portion of the cooked vegetables and stir them back into the curry.

• Vegetable Swaps: Try adding sweet potatoes, bell peppers, or zucchini for a different twist.
• Nutty Upgrade: For those not allergic, adding 1/4 cup of ground cashews or almonds to the spice base can make it even richer.
• Spice Levels: Adjust chili powder or add fresh green chilies if you prefer a spicier curry.
• Make it Gluten-Free: This recipe is naturally gluten-free, but always check labels on broth and spices to be sure.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan coconut korma is best served piping hot alongside fragrant basmati rice or warm vegan naan bread. You can also enjoy it with quinoa or millet for a gluten-free option.

For an extra touch, top with toasted coconut flakes or a sprinkle of fresh chopped cashews (if not avoiding nuts). Pair it with a crisp cucumber salad or a tangy mango chutney to balance the creamy sauce.

Looking to explore more vibrant dishes? Check out our Thelma Sanders Squash Recipe for another delicious plant-based meal, or if you want to switch gears, try the hearty Bariatric Meatloaf Recipe.

For something tangy and pickled to complement your meals, the Pickled Cherry Pepper Recipe is a fantastic addition.

Conclusion

This vegan coconut korma recipe brings together the best of Indian flavors with a plant-based twist that doesn’t compromise on richness or depth. The creamy coconut milk combined with warm, fragrant spices creates an irresistible sauce that perfectly coats tender vegetables.

It’s a versatile dish that suits both weeknight dinners and special occasions.

By making this korma, you’re not only enjoying a comforting meal but also embracing a healthier, cruelty-free lifestyle that’s packed with nutrients and flavor. Don’t hesitate to experiment with the vegetable mix or spice levels to make it your own.

Happy cooking and savor every spoonful of this delicious vegan delight!

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