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    Home > Blog > Dinner > Vegetable Loaded Vegan Korma

    Vegetable Loaded Vegan Korma

    by Jenny Park · Published: Feb 19, 2018 · Modified: Dec 17, 2022

    Jump to Recipe
    A pan of vegetable loaded vegan korma with a wooden spoon.

    Have you guys been enjoying the vegan recipes we’ve been putting out here and there? Truth be told, the meals my husband and I eat at home are probably 50-60% vegan. I love create really decadent, cream and meat filled dishes for the blog, because they’re fun and there’s always a time and a place for them, but when it’s just the hubs and I enjoying a meal at home or out, we’re usually more drawn towards things like stewed lentils (dal), grain bowls, etc. Don’t get me wrong, I can take down a bacon cheeseburger and hot dog any day, but on a consistent, day to day basis a dish like today’s Vegetable Loaded Vegan Korma is a little more up my alley. I love how creamy and filling this dish is, a total comfort dish without too much guilt (still a little guilt in this dish, but that’s what makes it so yummy, lol).

    The creaminess in this dish comes from the raw, soaked cashews and the coconut milk. You can replace the cashews for raw, soaked almonds (making sure to soak the almonds for twice as long), but I would recommend NOT replace the canned coconut milk with light coconut milk; it just won’t give you the texture or consistency you need to make this dish super cozy. This dish is even better the next day, but you may need to thin it out a tad bit with some water or a little more coconut milk. Enjoy! xx, Jenny

    Vegetable loaded vegan korma in a bowl with a fork.

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    Close up on a platter of vegetable vegan korma.

    Vegetable Loaded Vegan Korma

    5 from 10 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 3

      INGREDIENTS  

    • 3 tablespoons extra virgin olive oil, divided
    • 1 medium purple (or russet) potato, peeled and diced
    • ½ head cauliflower, cut into bite-sized florets
    • 12 green beans, trimmed and cut into 1 inch pieces
    • 2 teaspoons curry powder, divided
    • ½ onion, diced
    • 2 garlic cloves, minced
    • 1 teaspoon minced ginger
    • 1 teaspoon garam masala
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • ½ cup raw cashews, soaked in 1 cup water for 1 hour
    • 3 tablespoons tomato paste
    • 1 (15 ounce) can coconut milk, divided
    • ½ cup frozen peas, thawed
    • salt and pepper to taste

      INSTRUCTIONS  

    • Pour 2 tablespoons oil into a large saucepan over medium-high heat.
    • Add potatoes and sauté for 3 to 4 minutes.
    • Reduce heat to medium, add cauliflower and continue to sauté for 4 to 5 minutes or until the potatoes and cauliflower begin to get soft and tender. Season with salt and pepper and 1 teaspoon curry powder.
    • Add green beans and continue to sauté for 2 to 3 minutes.
    • Remove from heat and transfer vegetables to a plate and set aside.
    • Place saucepan back over medium heat and add remaining oil.
    • Add onion to the pan and sauté for 3 to 4 minutes. Add garlic and ginger to the pan and continue to sauté for 2 to 3 minutes.
    • Stir in remaining curry powder, garam masala, coriander, and turmeric to pan and toast for 1 minute. Season with salt and pepper.
    • Transfer mixture to a blender and add cashews (with water) and half of the coconut milk.
    • Blend together until mixture is smooth.
    • Pour mixture back into the pan and simmer over medium-low heat. Stir in tomato paste and coconut milk and simmer for 5 to 7 minutes. Season with salt and pepper.
    • Stir sautéed vegetables and peas back into the sauce and simmer until vegetables are cooked through completely.
    • Adjust seasonings, if needed, and serve over brown rice or with flatbread.

      NOTES  

    • *If you don’t have a high powdered blender, you can replace the raw cashews with raw cashew butter, for a smooth sauce.
    • *If your sauce is too thick, you can add a little water to get the right consistency.
    Calories: 691kcal Carbohydrates: 44g Protein: 13g Fat: 56g Saturated Fat: 32g Sodium: 186mg Potassium: 1407mg Fiber: 10g Sugar: 13g Vitamin A: 581IU Vitamin C: 72mg Calcium: 98mg Iron: 7mg

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    February 19, 2018 / 16 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Shrimp Taquitos with Creamy Chipotle Sauce
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    Reader Interactions

    February 19, 2018 / 16 Comments

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    1. Beth

      June 24, 2020 at 3:30 pm

      Is there something that can subbed for the cashews/Almonds? Tree nut allergy. Thanks

      Reply
      • Jenny Park

        June 24, 2020 at 5:37 pm

        Hi! Raw sunflower seeds should work, but the amount may have to be adjusted to get the same consistency.

        Reply
    2. sarah ferguson

      September 23, 2019 at 6:20 pm

      Really good! I made the sauce in a Magic Bullet and it turned out great! There were still some teeny cashew pieces, but I also only blended for 30 seconds or so. I didn’t mind if the sauce was perfectly smooth or not.

      Reply
    3. Jessica Schneider

      November 24, 2018 at 12:57 pm

      Does the recipe have a strong coconut flavor

      Reply
      • Jenny Park

        November 26, 2018 at 12:31 pm

        It does not! There is definitely a coconut flavor, but much of it is muted out by the spices, which i kind of like :)

        Reply
    4. Gem

      August 26, 2018 at 3:07 am

      This is so delicious! I ate it all and now making another! Thank you!

      Reply
    5. Elizabeth

      March 26, 2018 at 12:44 pm

      Thank you for the recipe Jenny! This korma was really tasty. I was a rebel and used light coconut milk, which was still delicious, but I’m sure regular coconut milk would make it even better! I doubled the recipe and am so happy I did. :)

      Reply
      • Jenny Park

        March 26, 2018 at 3:47 pm

        Lol, to bring a rebel with the light coconut milk! Glad it worked out okay for you (I’m just a freak + have a weird thing against it ????????) and that you enjoyed this recipe!

        Reply
    6. Shari

      March 20, 2018 at 5:15 pm

      Best vegan dish I’ve made ever! This is sooooo good! Didn’t want it to end lol

      Reply
      • Jenny Park

        March 22, 2018 at 11:34 am

        Yes!!! So so happy you enjoyed it!

        Reply
    7. Kayla Mackelprang

      March 08, 2018 at 3:37 pm

      This as the best korma I have made at home ever! And I’ve tried like 20. Thank you!

      Reply
      • Jenny Park

        March 09, 2018 at 8:12 am

        Oh yay!! I love this recipe + am also happy you do too! :)

        Reply
    8. Viv

      February 26, 2018 at 7:04 pm

      Oh my gosh. Sooo delicious. I’ve been searching for a vegan Korma recipe for a while and nothing has quite hit the spot. This recipe is excellent. Thank you very much for sharing.

      Reply
      • Jenny Park

        February 26, 2018 at 9:19 pm

        That makes me so happy, yay!! Thank you for the kind words!

        Reply
    9. Shaz

      February 20, 2018 at 1:33 am

      Hi Jenny, can the cashews be replaced with raw almond butter as well? Or raw almonds? Thx!

      Reply
      • Jenny Park

        February 21, 2018 at 11:37 am

        Totally! If using raw almonds, i just recommend soaking them for a longer amount of time!

        Reply

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