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
- 1
Heat coconut oil in a pan over medium heat.
- 2
Add onions and sauté until translucent.
- 3
Stir in garlic and ginger, and cook for another minute.
- 4
Add garam masala, turmeric, and cumin, cooking until aromatic.
- 5
Pour in coconut milk and bring to a simmer.
- 6
Add all vegetables and chopped tomatoes to the pan. Bring to a boil, then simmer for 20 minutes or until vegetables are tender.
- 7
Season with salt. Garnish with fresh cilantro before serving with rice or naan.
Courses: Dinner
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