This creamy Vegan Korma is a delightful plant-based version of the traditional Indian dish. It blends fragrant spices with rich coconut milk and cashews to create a lusciously smooth sauce, enveloping a colorful medley of vegetables for a hearty and satisfying meal. The korma is perfect for those who love deep, complex flavors without any animal products. Serve this comforting dish over steamed rice or with naan for a complete meal that will satisfy vegans and non-vegans alike.
Main Dish
Vegan Korma
This creamy Vegan Korma is a delightful plant-based version of the traditional Indian dish.
About this recipe
Method
Tested in our kitchen
Heat coconut oil in a pan over medium heat.
Add onions and sauté until translucent.
Stir in garlic and ginger, and cook for another minute.
Add garam masala, turmeric, and cumin, cooking until aromatic.
Pour in coconut milk and bring to a simmer.
Add all vegetables and chopped tomatoes to the pan. Bring to a boil, then simmer for 20 minutes or until vegetables are tender.
Season with salt. Garnish with fresh cilantro before serving with rice or naan.
Courses: Dinner
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