Name: Vegetable-Loaded Vegan Korma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 4 cups mixed vegetables (such as cauliflower, carrots, peas, potatoes, green beans); 1 can (14 oz) coconut milk; ½ cup raw cashews; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon garam masala; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; 1 cup frozen peas; 1 tablespoon lemon juice; 2 tablespoons chopped cilantro (optional); 1 tablespoon oil for sautéing

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You know those nights when you’ve got a little bit of everything in the fridge, and you don’t really feel like just a salad or another stir-fry? That’s when I make this vegetable-loaded vegan korma. It’s warm, rich, perfectly spiced without being spicy, and the creamy sauce makes even the simplest veggies taste like a total treat. It’s one of those feel-good, fill-you-up meals that also happens to be plant-based and dairy-free, but you’d honestly never guess.

A Cozy and Creamy Plant-Based Curry That’s Anything But Boring

Korma is one of those magical dishes that feels restaurant-fancy but is surprisingly easy to make at home. It’s traditionally a rich curry made with cream, nuts, and spices, but this version swaps out the dairy and leans into coconut milk and cashews for that same dreamy texture. The best part? You can pack in whatever veggies you have lying around and it still works beautifully.

Why You’ll Love This Recipe

It’s completely plant-based but still rich and filling
Customizable with any veggies you love or need to use up
Great for meal prep—it tastes even better the next day
That creamy coconut-cashew sauce is downright addictive

Ingredients (A Peek Into What You’ll Need)

You’ll find the full ingredient list below, but here’s a little preview:

Mixed vegetables (think cauliflower, carrots, peas, potatoes, green beans…)
Coconut milk
Raw cashews
Onion, garlic, and fresh ginger
Garam masala, turmeric, and other warming spices

Directions

Soak the Cashews

To get that signature creamy korma base without dairy, soak raw cashews in hot water for about 20 minutes. This softens them so they blend up nice and smooth later.

Sauté the Aromatics

In a large skillet or Dutch oven, heat a little oil and add chopped onion. Once the onion’s soft and golden, stir in the garlic, ginger, and spices. The kitchen will smell incredible at this point—spicy, warm, and toasty.

Blend the Creamy Sauce

Drain your soaked cashews and toss them in a blender with coconut milk and a splash of water. Blend until completely smooth and creamy. This is your magic sauce!

Add the Veggies and Simmer

Toss in your chopped veggies, pour the cashew-coconut sauce over everything, and stir well. Cover and let it simmer gently until the veggies are tender and the sauce has thickened slightly.

Finish with Freshness

Right before serving, stir in frozen peas (they’ll cook in just a minute or two) and a splash of lemon juice to brighten everything up. Garnish with chopped cilantro if you like.

Expert Tips and Tricks

Cut all your veggies roughly the same size so they cook evenly
If your sauce is too thick, add a little water or veggie broth to loosen it
Toasting your spices for 30 seconds before adding liquid brings out their full flavor
Want extra protein? Add chickpeas or tofu cubes toward the end of cooking

Recipe Variations and Possible Substitutions

Use whatever vegetables you have—sweet potatoes, bell peppers, zucchini, or even spinach at the end
Sub the cashews with sunflower seeds if you’re nut-free (the sauce will still be creamy)
If you’re out of coconut milk, try using unsweetened almond milk with a spoonful of nut butter for richness
Add a spoonful of tomato paste or canned tomatoes if you want a slightly tangier sauce

Serving and Pairing Suggestions

Serve your vegan korma over basmati rice or with warm naan or roti for scooping. It’s also lovely with quinoa or cauliflower rice if you’re going grain-free. A side of cucumber raita (dairy-free if needed) or a simple green salad with lemon dressing adds a nice cooling contrast to the warmth of the curry. And if you’re pouring something to sip, try a crisp white wine or a cold mango lassi (vegan version with coconut yogurt!).

Storage and Reheating Tips

Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 3 months. The flavors deepen as it sits, so it’s a great make-ahead meal. Reheat gently on the stove or in the microwave, adding a splash of water to thin the sauce if needed.

FAQs

Can I use frozen vegetables?
Absolutely! Just toss them in during the last 10–15 minutes of simmering so they don’t get mushy.

Is this spicy?
It’s more warm than hot. If you want a little heat, you can add red pepper flakes or a pinch of cayenne.

Do I need a high-speed blender for the sauce?
It helps, but if you don’t have one, just soak the cashews longer—like a few hours or even overnight—for best results.

Can I make this without coconut milk?
Yes! Try oat milk or almond milk blended with a spoonful of nut butter to keep it creamy.

Conclusion

This vegetable-loaded vegan korma is one of those recipes you’ll want to keep in your back pocket. It’s cozy, customizable, and crowd-pleasing—even meat-lovers go back for seconds. Whether you’re doing a meatless Monday or just craving something warm and comforting, this one checks all the boxes. Let me know what veggies you throw in!

Vegetable-Loaded Vegan Korma

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A creamy, plant-based korma made with a rich coconut-cashew sauce, packed with vegetables and warm spices.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Instructions

Soak raw cashews in hot water for 20 minutes to soften.
In a large skillet or Dutch oven, heat oil and sauté chopped onion until soft and golden.
Add garlic, ginger, and spices (garam masala, turmeric, cumin, coriander, and cinnamon). Cook until fragrant.
Drain cashews and blend them with coconut milk and a splash of water until smooth and creamy.
Add the chopped vegetables to the pot and pour the cashew-coconut sauce over the top.
Simmer the vegetables and sauce until veggies are tender and the sauce thickens, about 25-30 minutes.
Add frozen peas and cook for another 2 minutes until heated through.
Finish with a splash of lemon juice and garnish with chopped cilantro.
Serve over basmati rice, quinoa, or with naan.