Cashew Vegetable Korma

This is a rich, warming, vegan dish bathed in a sauce based on cashews and coconut milk.  Korma is one of my favorite winter foods, and there are dozens of variations on the sauce base–some use yogurt or cream, for instance.  This is a dairy-free version that works well with any type of vegetables you like.  For this I used a mix of cauliflower, mushrooms, carrots, green beans, and onion, but one of my favorite variations is eggplant korma.  Use whatever looks good, just cut the vegetables so they will cook at roughly the same speed.

For the sauce I used some organic roasted, salted cashews from SunRidge Farms, which are roasted with no added oils.  I also scattered a few on top, for textural contrast. For the curry powder, use your favorite brand and adjust the amounts according to your preferred spice levels.

Cashew Vegetable Korma
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup roasted, salted cashews, plus additional for garnish
  • 1 can coconut milk (14 or 15 ounces--shake the can well before opening)
  • 2 cloves garlic, peeled
  • 2 teaspoons ginger paste
  • 1 fresh jalapeno, seeded and stemmed
  • 1 to 2 tablespoons curry powder (I like Penzy's Maharaja blend)
  • 1 teaspoon ground turmeric
  • 1 tablespoon olive oil
  • 1 small, white onion, peeled and sliced
  • Several cups of vegetables of your choice (I used one small cauliflower, 8 ounces sliced mushrooms, two medium carrots, and two cups of green beans)
  • water, as needed
  • salt, to taste
  1. In a small mixing bowl, stir the cup of cashews into the coconut milk and let them soak for an hour.
  2. Pour the coconut milk and cashews into a blender. Add the garlic, ginger, jalapeno, curry powder, and turmeric. Blend until the mixture is smooth.
  3. In a large pot with a lid, heat the olive oil over medium-high heat. Add the sliced onion and cook until it is soft, but not browned. Add the remaining vegetables to the pot and pour the coconut milk mixture over the top. Add two cups of water and about a half teaspoon of salt.
  4. Cover the pot, and bring to a low boil. Reduce heat to medium and let it simmer for 15-20 minutes, stirring occasionally to be sure the sauce doesn't burn. Add more water if the sauce is too thick. When the vegetables are tender, taste and adjust seasonings as needed. Serve the korma hot, sprinkled with some additional cashews.

If you are making dinner for a mixed carnivore and vegan crowd, korma will make everyone happy.

Thanks for reading,


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52 Responses to Cashew Vegetable Korma

  1. Jersey Girl Cooks November 29, 2012 at 5:49 pm #

    I am going to have to try this. It looks delicious!

    • Angela November 29, 2012 at 6:51 pm #

      I hope you like it! It really is a favorite here.

  2. ann November 29, 2012 at 8:18 pm #

    just curious, how does soaking the cashews affect the outcome and does the outcome change if you don’t soak the cashews. thank you

    • Angela November 29, 2012 at 9:00 pm #

      You can definitely skip the soaking part, it just makes it a little smoother if they are soaked first. If you don’t have time to soak them it will still be nice and creamy, the cashews will just not break down quite as well. I often skip the step and I am still happy with the sauce.

  3. Karen Harris November 30, 2012 at 8:06 am #

    I love the slight sweetness of cashews in korma. I used to buy a premade korma in the UK that was mostly cashews with just a few pieces of chicken. It was probably loaded with salt and sugar but boy was it ever good. I can’t waitt to give your healthy version a try. This looks so good Angela.

    • Angela December 1, 2012 at 9:23 am #

      You know I think the first time I had korma was in the UK–that was my first experience with Indian food, and I was hooked.

  4. Melissa@eyesbigger December 1, 2012 at 12:38 am #

    Looooove korma. I usually have shrimp and I’ve never had it with cauliflower which is odd now that I think of it because I bet it’s amazing!

    • Angela December 1, 2012 at 9:23 am #

      I loooove shrimp korma. Really, korma anything is pretty good–but yeah, the cauliflower really sucks up the sauce in a lovely way.

  5. Robin @ Mom Foodie December 14, 2012 at 9:04 am #

    I will be trying to get these cookies off my midriff very soon, and focusing on my veggies. This will fit right in .

    • Angela December 15, 2012 at 11:40 am #

      Robin, it’s a great antidote to cookies 🙂

  6. Alexis February 27, 2013 at 3:53 pm #

    Any idea the (general) calorie content of this? I can’t wait to try it!

    • Angela February 27, 2013 at 7:54 pm #

      It will vary a lot depending on the type of vegetables that you use, but the sauce elements would be about 300 calories if divided by six, or 425 if divided by four–hope that helps!

  7. Aidann March 11, 2013 at 8:36 am #

    This looks really great! I’m a big fan of indian food, and I make it quite regularly. I haven’t found a good recipe for Vegetable Korma, but this looks like what I was seaching for. I’m going to give it a go. Thanks!

    • Angela March 11, 2013 at 10:07 am #

      Thanks, Aidann! I hope you enjoy.

  8. Claudia May 13, 2013 at 8:20 pm #

    The coconut milk and nuts is a delicious combination. Thank you so much.

    • Angela May 13, 2013 at 8:58 pm #

      Thank you, Claudia! So glad you enjoyed it.

  9. jojo August 19, 2013 at 8:50 am #

    Probably a silly question but could you use almond milk instead of coconut milk?

    • Angela August 19, 2013 at 8:54 am #

      Not silly at all–it will work, but the sauce will be thinner. It would still taste great, though.

  10. Angela M September 19, 2013 at 6:43 pm #

    I made this recipe last night. It was very good! Easy to make and good flavor, packed with nutrients! When I make it again, I will probably kick it up a notch. I only put one tablespoon of curry powder. Next time I will put 2, and maybe even do two jalapeños. The other thing was that the consistency was a little bit runnier than I would’ve liked, so I might reduce the amount of water I put in and next time only add 1 3/4.

    Love this site, thanks Angela for sharing!

    • Angela September 19, 2013 at 7:55 pm #

      Very glad you liked it! Jalapenos sounds *excellent* to me.

  11. Kim December 26, 2013 at 6:24 pm #

    I know this is an old post, but it looks great! I was just wondering which vegetables you use in your eggplant korma? I’m looking for tasty, nutritious recipes for the new year.

    • Angela December 26, 2013 at 9:27 pm #

      Kim, I really use whatever I have on hand, but I pretty much always include cauliflower, mushrooms, and green beans. I often use cubed sweet potatoes, too. It’s a really versatile recipe–I hope you like it!

  12. Lana January 15, 2014 at 6:04 pm #

    Hi, just wondering. We have cashew butter but not cashews. Would that work, if just blended with the coconut milk? In my mind, it may allow me to skip a step too! Thanks- this looks like a fantastic recipe that can help us serve korma up vegetarian style!

    • Angela January 15, 2014 at 6:17 pm #

      Lana, I think that would definitely work, I am just not sure exactly how much you should use–maybe start with a half of a cup and then add more if it seems too thin. I am all for skipping steps!

  13. Donna April 11, 2014 at 11:05 am #

    I have never prepared any kind of korma but Love it with cashews in restaurants. Instead of going out to my fav Indian place, I’m going to stay in my kitchen and give your recipe a try. If it turns out as good as it sounds, theirs may see me far less often! Thanks for the post, Angela! And to all those who’ve commented!

    • Angela April 11, 2014 at 2:13 pm #

      I hope you like it! It is pretty easy to put together so yes, it’s a good way to save some of that restaurant money.

  14. Sam May 2, 2014 at 6:34 pm #

    I just finished making this recipe…It was a let down. I followed it to a T, it was flavorless after I added the water…any suggestions maybe for next time?

    • Angela May 2, 2014 at 7:37 pm #

      Sam, how much water did you add? The flavor all comes from the spices, so if it lacked flavor it could be due to 1. old spices or 2. not adding enough curry and/or adding too much water. And of course you can always add more curry/garlic/ginger to taste.

  15. Anne Davies February 11, 2015 at 5:13 am #

    Hi Angela,

    I’ve just found this recipe and it looks delicious – I was just wondering if it’s ok to use raw unsalted cashews instead of salted/roasted ones and just add a little salt? Can’t wait to try it and my husband will be happy as he’s been pestering me to do a vegetable korma for ages! 🙂

    • Angela February 11, 2015 at 10:06 am #

      Hi Anne: Yes, you can definitely do that and it will probably even blend up a little better.

  16. Marina April 16, 2015 at 2:38 pm #

    Thank you for this recipe! Just made it today, but only had almonds instead of cashews for the sauce and it turned out so yummy!

    • Angela April 17, 2015 at 10:16 am #

      Marina, so glad you liked it! I will have to try it with almonds.

  17. Chris Marlow August 31, 2016 at 1:28 pm #

    I’ve tried this recipe a couple of times and it’s fabulous. I have modified it a little. I steam the veggies first. (Carrots, green beans, cauliflower and potatoes) and then add the veggie broth instead of water, but I only add a cup to keep the sauce thicker.

    • Angela August 31, 2016 at 9:40 pm #

      That sounds great! I also prefer the sauce a little bit on the thick side.

  18. Heather January 29, 2017 at 3:45 pm #

    This is delicious! Does anyone know if it freezes well?

    • Angela January 29, 2017 at 7:05 pm #

      Heather, it would depend on the vegetables you use–things like broccoli don’t freeze that well in terms of texture, so anything delicate like that I would add in when you thaw and reheat. Things like green beans would be fine.

  19. Laura September 17, 2017 at 2:49 pm #


    This recipe looks amazing!

    Would raw cashews work instead of roasted ones?

    • Angela September 17, 2017 at 3:37 pm #

      Hi Laura: Yes, definitely–though my understanding is that most cashews that are labeled “raw” are still heat-treated to remove the nuts from the shells. But they will definitely work well.

  20. Kelly Acevedo November 9, 2017 at 7:45 pm #

    I just made this recipe today and it has become one of my favorites!!!! Thanks for sharing

    • Angela November 18, 2017 at 12:54 pm #

      Kelly, so happy to hear that!

  21. Therisa Wilson February 7, 2018 at 3:16 pm #

    I read that you figured the sauce was about 300 calories, any clue on the carbs?

    • Angela February 7, 2018 at 7:43 pm #

      Therisa, that really depends on the types of vegetables you use–if you stick with low carb ones the overall count should be low (though cashews are higher carb than most nuts–you could used soaked almonds to lower it more).


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