This lusciously creamy vegan korma is vegan and gluten-free as it's made with coconut milk and cashew nuts. It's quick and easy to prepare - this vegan meal comes together in just over 45 minutes. This dairy-free korma is mild and sweet, decadent and creamy. In this Indian recipe, healthy mixed vegetables are cooked in rich and creamy coconut cashew korma sauce, which is spiced to perfection. This easy recipe is perfect for a midweek dinner after a stressful day at work but it tastes as fancy as your restaurant meal on a Saturday night.
💛 YOU WILL LOVE THIS RECIPE
- Better than takeaway - it's a healthy, vegan fakeaway! Call me crazy, but I will always choose a wholesome homemade meal over a microwaved greasy takeaway with too much oil and some freaky flavour enhancers. Yes, restaurant food is awesome, but you know what's even better? A freshly cooked meal bursting with fresh vegetables, and you having a full control over what ingredients exactly go into it!
- Quick and easy - seriously, apart from soaking the cashews and blending the korma sauce in a blender, this is a really straightforward recipe with a few simple instructions. Dinner will be ready in no time. Minimum effort required.
- Flexible recipe - feel free to customize this recipe with your favourite veggies or whatever is available in the kitchen - which brings us to my next point…
- No food waste - this creamy korma sauce recipe is perfect for using up lonely, abandoned veggies that have been crying for attention in your fridge.
- Naturally vegan, paleo and gluten-free -this lusciously creamy korma can be enjoyed by everyone, as this recipe is suitable for so many different dietary requirements!
- Budget-friendly - this dairy-free recipe requires only a few simple, accessible ingredients that are easy on the wallet. You should be able to get everything from your local supermarket for less than a tenner. Your homemade korma is definitely cheaper than a restaurant meal.
- Aromatics - onions, fresh ginger and garlic. That's a base for pretty much all my curries. I always cook with fresh garlic and ginger. To be honest, I am not a fan of jars of premade garlic and ginger paste. They usually have some freaky artificial crap added to them, and I like to keep it wholesome as much as possible. I know those purees are convenient, but I'd rather make an effort and finely chop my fresh garlic and ginger.
- Cashew nuts - are absolutely essential in this recipe. We will blend them to make thick and creamy vegan korma sauce. Ideally, your cashews should be soaked overnight. If you forgot or didn't have time to take care of that, soak them in hot water for at least 30 mins prior to cooking.
- Coconut milk - 100% essential to make the vegan korma sauce. Try to get organic coconut milk with as few ingredients as possible. The quality and taste really make the difference here. Avoid the cheapest coconut milk cans on offer. They're likely to have a ton of freaky thickening agents and chemical additives in them.
- Ground Indian spices - the usual winning combination of ground cumin, coriander, chilli, turmeric, black pepper, cinnamon and so on.
- Mixed vegetables - I used a bit of everything - a combination of classic vegetables like potato, sweet potato, cauliflower, courgette, green peas and carrots. Feel free to customize this recipe with whatever is available in the fridge.
It's all about the toppings, isn't it? Toppings add extra colour and texture to a dish. I usually top my dairy-free korma with some chopped fresh coriander and almond flakes, as you can see in the pictures. They will make your korma look irresistible. Sometimes I also like to sprinkle my creamy curry with a tiny bit of pul biber (aleppo pepper chilli flakes). Obviously, this is not a traditional Indian spice by any stretch of the imagination - I am fully aware of that. But I like to keep my korma mild so traditional Indian chilli flakes are out of the question.
Other great topping ideas would be some green raisins or cashew nuts.
For the full ingredient list, exact measurements, complete recipe method, please scroll down to the recipe card at the bottom.
🔪 STEP-BY-STEP INSTRUCTIONS
1) Prepare thick and creamy korma sauce
- Dice the onions and tomato. Crush the ginger and garlic. Sauté the onions, ginger and garlic until onions in a bit of coconut oil. Coconut oil instead of olive oil would be best in this recipe. Olive oil is too bitter and intense for the mild and sweet korma sauce, whereas coconut oil has a sweet nutty flavour which is desired in this recipe. If you do not want to use too much oil for frying onions and garlic, that is fine. You can add a bit of water for sauteing.
- Once onions soften, add all spices apart from garam masala powder (we'll use that for garnish in the end). Add the tomato and a bit water, sauté 5-7 minutes until tomato melts. Do not burn the onions, please! We need the korma sauce as yellow as possible.
- Add coconut milk and soaked cashews and simmer for a few minutes.
- Now blend the sauce a high speed blender. Pour everything back to the pot. Make sure you wash the blender jug out properly - do not waste any of the korma sauce. It's liquid gold! I do not recommend using an immersion blender in this particular recipe. Once I tried that with this korma recipe in my parents' house (they do not owe a high-speed jug blender) and I just couldn't blend the cashews perfectly.
2) Now add the vegetables
- Add chopped green chilli (or chillies) and 2 tbsp of light brown sugar.
- Now start adding vegetables: add diced potatoes and sliced carrot first and cook on low flame for about 5 minutes.
- Now add diced sweet potato, give everything a stir and cook on low light for 5 more minutes, covered with a lid.
- Add sliced courgette and cauliflower florets. Add a bit water to make sure sauce covers all vegetables. Your korma sauce should be thick and creamy. If you feel it turned out too thin you can save it by adding 1-2 tbsp of ground almonds.
- Add frozen green peas and simmer for 5-7 minutes, until all veggies are tender (make sure you don’t overcook courgette and cauliflower like I always do). Stir occasionally.
- Prior to serving, stir in 1/2 tsp of garam masala powder and 1-2 tbsp of finely chopped green coriander.
- OH MY GOD. Your korma is ready. Serve garnished with fresh coriander and almond flakes (cashews and green raisins work great, too). This korma will taste great with fluffy vegan naan and cumin green pea basmati rice.
👩🍳 TIPS FOR SUCCESS
- Use full-fat coconut milk for the ultimate creaminess. With this recipe, it’s best to forget about counting ratios and watching fat content. Just let go and enjoy yourself. Listen, if you are a high carb low-fat vegan, I get it. I really do. I used to follow those ratios, too. But are we making the creamiest vegan korma sauce here, or are we making a disgusting, watery turmeric onion smoothie? Yes, if you really have to, use a can of light coconut milk instead. Or don’t, to avoid disappointments 🙄
- A great tasting korma is sweet and creamy so adding 2 tbsp of light brown sugar will really make a difference.
- Blend your sauce in a high-speed jug blender (I used a Vitamix). As I already mentioned, I do not recommend using an immersion blender (a soup blender) with this particular recipe. I tried that once and even though the cashews were soaked overnight, they didn’t blend properly. Can you think of anything worse than vegan korma sauce with some random cashew chunks swimming in it? Smooth liquid gold is what we want.
🥕 VARIATIONS AND SUBSTITUTIONS
- Feel free to customize this dairy-free curry with your favourite vegetables. Sometimes I add tofu chunks to my korma, too.
- Use light coconut milk for lower fat content. Fine, I lied to you about the turmeric onion smoothie situation. In the past I used to make this korma with light coconut milk and without any oil and it was still pretty damn amazing healthyish korma. However, for the ultimate fakeaway nirvana I recommend to go all in. I mean, if you're on a mission to impress your carnivore mate (who still believes vegans are some weird aliens - who am I kidding? We are!) with the yummiest vegan food you could possibly create, use the full-fat coconut milk, of course.
- Can I use frozen vegetables in this dairy-free korma recipe?
Of course, you can! Sometimes I use bags of frozen mixed veg in this recipe, too. They work very well. If you're still adding fresh potatoes or other root vegetables as well, just make sure you simmer the root veggies for a few minutes first. They require a bit more cooking time.
- Will you judge me if I help myself to another plate of this deliciousness?
Darling, there's no other way to enjoy this creamy miracle. I want to swim in this golden sauce.
🍛 SERVING SUGGESTIONS
Pair this creamy vegan korma with fragrant cumin basmati rice and fluffy naan bread for the ultimate "fakeaway" experience.
🥡 STORAGE INSTRUCTIONS
Leftovers will keep well in the fridge in an airtight container for 2-3 days. This dairy-free korma is also suitable for freezing.
🥥 MORE VEGAN RECIPES WITH CASHEWS AND COCONUT MILK
Coconut cashew vermicelli pudding - This vermicelli pudding is a popular desi dessert enjoyed at festivals and special occasions. It’s made with roasted vermicelli noodles and coconut and cashew milk, cardamom powder, dried fruit and nuts.
Chickpea tikka masala - This vegan chickpea tikka masala recipe is inspired by everyone’s favourite Indian restaurant classic – chicken tikka masala.
Thai green curry noodle soup - It’s super creamy from coconut milk and amazingly fresh and fragrant thanks to loads of fresh coriander, mint, Thai basil, lemongrass, lime and many other authentic Thai ingredients.
Butternut squash coconut soup - This cosy and warming butternut squash soup is my go-to autumn comfort food. This easy vegan and gluten-free soup recipe is packed with nutritious healthy vegetables and high in protein butter beans and pigeon peas.
IF YOU GIVE THIS EASY DAIRY-FREE KORMA A GO, TAG ME ON INSTAGRAM WITH YOUR REMAKES AND COMMENT WITH YOUR FEEDBACK BELOW! CAN’T WAIT TO SEE HOW IT TURNED OUT! I’LL SHARE MY FAVOURITE RECREATIONS IN MY INSTASTORIES!Print
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