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Vegetable-Loaded Vegan Korma

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.

Ingredients

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  • 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

Instructions

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

Notes

  • Cut the veggies roughly the same size to ensure even cooking.
  • If the sauce is too thick, add vegetable broth or water to loosen it.
  • For a protein boost, add chickpeas or tofu cubes.
  • Toast the spices for 30 seconds before adding liquids to enhance flavor.
  • Use any vegetables you have available, such as bell peppers or zucchini.

Nutrition

Find it online: https://cookedbyandy.com/vegetable-loaded-vegan-korma/