Vegan Korma Recipe Easy, Creamy, and Delicious Meal Ideas

If you’ve ever craved the rich, creamy flavors of Indian cuisine but want to keep your meal plant-based, this vegan korma recipe is the perfect dish for you. Korma is a classic Indian curry known for its luscious, mildly spiced sauce made with nuts, coconut, and aromatic spices that come together to create a melt-in-your-mouth experience.

This vegan version beautifully replicates the traditional flavors without any dairy or animal products, making it suitable for vegans and anyone looking to enjoy a wholesome, comforting meal.

Whether you’re a seasoned cook or new to Indian flavors, this recipe is approachable and rewarding. It’s loaded with fresh vegetables and chickpeas for protein, simmered in a velvety sauce that’s both fragrant and flavorful.

Plus, it’s versatile enough to serve over rice, with naan, or alongside other delicious dishes.

Ready to bring a bit of Indian magic to your kitchen? Let’s dive in!

Why You’ll Love This Recipe

This vegan korma stands out for several reasons. First, it’s incredibly creamy without using cream or yogurt, relying instead on cashews and coconut milk to give it that luxurious texture.

The balance of spices is gentle yet flavorful, making it accessible for those who prefer milder curries but still want depth of flavor.

Another reason to love this dish is its nutritional value. It’s packed with fiber-rich vegetables and protein from chickpeas, making it a satisfying meal that keeps you energized.

The recipe is also adaptable — you can swap in your favorite seasonal veggies or adjust the spice levels to suit your palate.

Finally, this recipe is perfect for batch cooking and meal prep. It reheats beautifully and tastes even better the next day, making it a great option for busy weeknights or entertaining guests.

Ingredients

• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1 can (400 ml) coconut milk (full fat for creaminess)
• 1 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup green beans, trimmed and cut
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp tomato puree
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder (optional, adjust to taste)
• 1/4 cup sliced almonds (for garnish)
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish
• Water or vegetable broth as needed

Equipment

• Large skillet or saucepan with lid
• Blender or food processor
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Small bowl for soaking cashews

Instructions

1. Prepare the cashew cream: Drain the soaked cashews and add them to a blender with 1/2 cup of water. Blend until smooth and creamy. Set aside.
2. Sauté aromatics: Heat coconut oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add spices: Sprinkle in ground coriander, cumin, turmeric, garam masala, and chili powder (if using). Stir well to coat the onion mixture and cook for 1-2 minutes to toast the spices.
4. Incorporate vegetables: Add the cauliflower, carrots, and green beans to the pan. Stir to combine and cook for 5 minutes, letting the vegetables soften slightly.
5. Add tomato puree and chickpeas: Stir in the tomato puree and cooked chickpeas. Mix thoroughly to coat everything in the spices and tomato.
6. Pour in liquids: Add the coconut milk and the prepared cashew cream to the skillet. Stir carefully to blend all ingredients. If the sauce seems too thick, add a little water or vegetable broth to reach your desired consistency.
7. Simmer: Cover the pan with a lid and reduce heat to low. Let the korma simmer gently for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld beautifully.
8. Season: Taste and adjust salt and pepper as needed. If you like it spicier, add a pinch more chili powder or a splash of lemon juice for brightness.
9. Garnish and serve: Sprinkle sliced almonds and fresh cilantro over the top before serving.

Tips & Variations

For a nuttier flavor, toast the cashews lightly before soaking them.

If you don’t have cashews, silken tofu or blended white beans can also create a creamy texture.

Feel free to swap vegetables based on what’s in season or what you have in your fridge — peas, potatoes, bell peppers, or spinach all work wonderfully.

To make this recipe gluten-free, ensure your tomato puree and spices do not contain any gluten additives.

Nutrition Facts

Serving Suggestions

This vegan korma pairs beautifully with fragrant basmati rice or warm vegan naan bread to soak up the creamy sauce. For a lighter option, serve it alongside steamed quinoa or cauliflower rice.

Complement the meal with a fresh cucumber raita made from vegan yogurt and mint, or a crisp side salad to add a refreshing contrast. For an authentic experience, try serving with Instant Pot Vegetarian Recipes Indian Food Lovers Adore to expand your dinner spread.

Conclusion

This vegan korma recipe is a delightful way to enjoy a traditional Indian favorite in a plant-based style that doesn’t compromise on flavor or creaminess. It’s simple to prepare, packed with nourishing ingredients, and adaptable to your favorite vegetables and spice preferences.

Whether you’re cooking for yourself, family, or friends, this dish will impress with its rich aroma and comforting taste.

Cooking vegan dishes like this one is a wonderful step toward exploring a more sustainable and health-conscious lifestyle without sacrificing deliciousness. If you enjoyed this recipe, be sure to check out other vegan delights such as Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at baking with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy cooking and enjoy your flavorful journey into vegan Indian cuisine!

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