Vegan Korma

Vegan Korma Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes


1/2 cup Raw Cashews (75g)

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

2 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 tsp Minced Ginger

1 Tbsp Mild Curry Powder

1/2 tsp Cumin

1/2 tsp Coriander Powder

1/2 tsp Cinnamon

1/2 tsp Turmeric

1/2 tsp Cardamom

1/4 tsp Ground Cloves

1/4 tsp Ground Fennel

1/2 cup Tomato Paste (130g)

3 and 1/2 cups Mixed Frozen Vegetables (500g) Peas, carrots, corn, green beans

1 Tbsp Coconut Sugar or Light Brown Sugar

Sea Salt To Taste


1Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.

2Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until onions are softened.

3Add in the tomato paste and frozen vegetables and sauté until the vegetables begin to soften slightly.

4Add in the blended coconut cashew cream mix and simmer until the vegetables are cooked.

5Add coconut sugar and salt to taste.

6Serve with basmati rice and some poppadoms. Add fresh cilantro to garnish.

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