Go Back
+ servings
Close up on a platter of vegetable vegan korma.

Vegetable Loaded Vegan Korma

Teri & Jenny
5 from 7 votes
Servings 3
Calories 691 kcal

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.

Nutrition

Calories: 691kcalCarbohydrates: 44gProtein: 13gFat: 56gSaturated Fat: 32gSodium: 186mgPotassium: 1407mgFiber: 10gSugar: 13gVitamin A: 581IUVitamin C: 72mgCalcium: 98mgIron: 7mg
Tried this recipe?Let us know how it was!