vegan korma

Prep Time: 10 minsCook

Cook Time: 20 minsTotal

Total Time: 30 minutesY

Serves: 4C

Category: Entree, Savory, Gluten-Free

Method: StovetopC

Cuisine :Vegan, Indian


Super easy vegan korma ready in 30 minutes! A delicious blend of vegetables and spices in a creamy and rich korma sauce. Gluten-Free.


  • 1/2 cup (75g) Raw Cashews
  • 1 14oz (400ml) Can Coconut Milk
  • 2 Tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 tsp Minced Ginger
  • 1 Tbsp Mild Curry Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Turmeric
  • 1/2 tsp Cardamom
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Fennel
  • 1/2 cup (130g) Tomato Paste
  • 1 Bag Frozen Veg (~18oz/500g)*
  • 1 Tbsp Coconut Sugar*
  • Sea Salt (To Taste)


  1. Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.
  2. Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until onions are softened.
  3. Add in the tomato paste and frozen vegetables and sauté until the vegetables begin to soften slightly.
  4. Add in the blended coconut cashew cream mix and simmer until the vegetables are cooked.
  5. Add coconut sugar and salt to taste.
  6. Serve with basmati rice and some poppadoms. Add fresh cilantro to garnish.


*The frozen vegetables you use should contain peas and carrots. Ours was peas, carrots, green beans and corn. If you get a different frozen veg mix that’s totally fine, but peas and carrots are great as the base vegetables for this.

*You can use brown sugar instead of coconut sugar.

*Nutritional information does not include rice or poppadoms.


  • Serving Size: 1/4 of the Recipe
  • Calories: 454
  • Sugar: 15.7g
  • Sodium: 347mg
  • Fat: 33.4g
  • Saturated Fat: 16.7g
  • Carbohydrates: 33.3g
  • Fiber: 7.3g
  • Protein: 10.3g

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