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
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  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,

-Angela

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52 Comments

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

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

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

    1. 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. 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.

    1. 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. 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!

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

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

    1. Robin, it’s a great antidote to cookies 🙂

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

    1. 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. 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!

    1. Thanks, Aidann! I hope you enjoy.

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

    1. Thank you, Claudia! So glad you enjoyed it.

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

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

  10. 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!

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

  11. 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.

    1. 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. […] this frigid day I also cooked up some soul-warming curry. I used this easy recipe because I don’t want to buy a million things to make a curry during pantry turnover time. I […]

  13. 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!

    1. 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!

  14. 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!

    1. 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.

  15. 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?

    1. 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.

  16. […] Great Island Fish Tagine with Preserved Lemon, Olives, Grapefruit and Saffron, Life’s a Feast Cashew Vegetable Korma, Seasonal & Savory Garlic and Herb Roast Pork Sweet Potato Hash, Sugar Dish Me Shakshuka with […]

  17. 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! 🙂

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

  18. 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!

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

  19. 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.

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

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

    1. 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.

  21. […] this frigid day I also cooked up some soul-warming curry. I used this easy recipe because I don’t want to buy a million things to make a curry during pantry turnover time. I […]

  22. Hi!

    This recipe looks amazing!

    Would raw cashews work instead of roasted ones?

    1. 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.

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

    1. Kelly, so happy to hear that!

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

    1. 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).

  25. […] this frigid day I also cooked up some soul-warming curry. I used this easy recipe because I don’t want to buy a million things to make a curry during pantry turnover time. I […]

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