Quick Vegan Vegetable Korma
A creamy, aromatic Indian curry made with a blend of vegetables and a rich coconut-cashew sauce.
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Ingredients
- 4 cups Mixed vegetables (carrots, peas, potatoes, cauliflower)
- 1 can (14oz) Full-fat coconut milk
- 1 large Yellow onion, finely diced
- 1/4 cup Raw cashews, soaked in hot water
- 1 tablespoon Garlic-ginger paste
- 2 tablespoons Korma spice blend (or garam masala)
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1/2 cup Tomato puree
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Blend the soaked cashews with 1/4 cup of water until a smooth cream forms.
- 2
Heat oil in a large pan and sauté the onions until translucent and golden brown.
- 3
Stir in the garlic-ginger paste and cook for 1 minute until fragrant.
- 4
Add the korma spice blend, turmeric, and tomato puree; cook for 3 minutes until the oil starts to separate.
- 5
Add the mixed vegetables and toss to coat thoroughly in the spice base.
- 6
Pour in the coconut milk and cashew cream, then bring to a gentle simmer.
- 7
Cover and cook for 10-12 minutes until the vegetables are tender but not mushy.
- 8
Garnish with fresh cilantro and serve hot with basmati rice or vegan naan.
Nutrition per Serving
320
Calories
6g
Protein
28g
Carbs
22g
Fat
7g
Fiber
6g
Sugar
480mg
Sodium
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