Your email address will not be published. And you don’t have to spend hours cooking to enjoy it, thanks to an easy, straight forward method. Let the korma simmer for 3-4 minutes, covered until done. Begin by boiling the potatoes in a large pot, along with a teaspoon of salt. 1 14 ounce can diced tomatoes OR 2 small ripe tomatoes, seeded Garam masala is a spice blend usually containing cumin, coriander, cinnamon, cardamom, cloves and black pepper. Once the spices are heated and begin releasing their aromas, grind them in a high-power blender, or coffee grinder. This Vegan Korma Curry is a delicious curry made with a rich almond-based gravy, simmered in spices. Have you Tried this Recipe? Add the vegetables and mix well. We like to make it a bit more interesting by spicing up our rice with some turmeric, garlic, cardamom, cloves and salt. Step 6 - Stir in the frozen peas and continue to cook for a couple more minutes. Fluffy naan bread is amazing too, but takes a bit more time to make as they are leavened with yeast. So you can see, it’s really easy. Grind the almonds to a fine paste and add it to the curry, along with the coconut milk. With the exception of the potatoes, you can use any combination of vegetables that have a similar cooking time. To substitute, use one half coconut milk and one half plain, unsweetened non-dairy yoghurt. The best coconut yoghurts for this recipe are the ones with high fat content and live yoghurt cultures. Stir in the coconut yoghurt, all the vegetables (except frozen peas), brown sugar and lemon juice. Grind the soaked and peeled almonds to a fine paste and add the paste to the curry, along with the coconut milk. Traditional kormas use cream to thicken the sauce for the curry, but I have vegan-ised this recipe by using coconut milk instead of cream. You can add a few tablespoons of water if the sauce becomes too thick. And since you are here, you probably do as well. Your email address will not be published. It is so tasty and straight forward, we could make it every day! This Vegan Korma Curry is a delicious curry made with a rich almond-based gravy, simmered in spices. The cashews go soft within a few minutes, which makes them easier to blend. In a blender, blend together the onion, ginger and garlic into a paste. In a heavy-bottom pot, add some oil, and saute the onion paste on medium heat. Kashmiri chilli powder is ideal for most recipes that call for chilli powder. Indian cooking has fascinated me for a while now, and ever so often I go through a phase of experimenting with several different dishes and trying to veganise them. Subscribe to our email updates and get your free copy of our Top 5 Vegan Recipes Ebook. Subscribe to our email list to receive our Top 5 Vegan Recipes Ebook. Cashew nuts can be used as a replacement for almonds. 1/2 cup 125 ml water + 1/2 cup water for rinsing. After 5 minutes, add the rest of the vegetables and continue to cook for 5 minutes more, until the vegetables are par-boiled. You could also add broccoli, bell peppers and peas. Korma is such a classic recipe, … 1/4 to 1/3 cup 61.25 g nondairy yogurt. Fresh vegetables can easily be replaced with frozen vegetables. Learn how your comment data is processed. Serve vegan korma with rice, chapati, naan or papadums and chutney. In spring or summer, some fresh leaves like spinach, chard or kale can be added towards the end of the cooking process. first published: Jul 14, 2020, last updated: Nov 18, 2020 | This post may contain affiliate links. « Mughlai Lamb Curry - Instant Pot Version. The vegan korma sauce is thick and creamy, and so very tasty! Why coconut yoghurt? In a heavy-bottom pot, add some oil, and sauté the onion paste on medium heat. Your email address will not be published. Home » Recipes » Main Course » Vegan Korma. In winter, squash would be marvellous in this dish! After that, we'll send you a new recipe every week as well as a monthly newsletter. On the plate or serving dish, top the finished korma with fresh coriander and toasted cashews**. It is recipes like our red lentil dal of love, sticky lemon tofu and this vegan korma that are easy and super yummy that I find myself making again and again. Here’s a picture guide on how to make a tasty vegan korma: Step 1 - Prepare all the vegetables and measure out the spices. is always on the lookout for inspiration for her next meal. Vegan, Gluten-free, paleo, and Whole-30 friendly. As the onion-ginger-garlic paste is sautéing, add the gram masala, turmeric powder, Kashmiri chili powder, coriander powder. Let the potatoes cook for 5 minutes on medium heat. A little goes a long way and it can really make a difference without being overpowering! To balance it out, we only have to use just a handful of spices you probably already have in your pantry: Paprika, turmeric and cinnamon. This vegan korma recipe is amazing because... We carefully chose the ingredients for this vegan korma recipe to achieve full flavour with minimum effort! Paprika would be a close substitute if you are unable to find Kashmiri red chili powder anywhere. You could also use broccoli, bell peppers and peas. Just stir a few times while the korma is simmering to make sure it cooks evenly and nothing catches at the bottom. Measure out the spices. And it’s a great comfort food for any day. I have used cauliflower, carrots and green beans in addition to the potatoes. With the exception of the potatoes, you can use any combination of vegetables that have a similar cooking time. Use freezer vegetables or any combination of vegetables that you have on hand, which have a similar cook time. In fact, in all my recipe testing I hardly ever find that lots of extra steps of traditional recipes really make that much of a difference to justify the extra effort. Serve the korma as a side with rice (for a gluten-free meal) or naan. Vegan, Gluten-free, paleo, and Whole-30 friendly. All the joy, shorter shopping list! Ensure that you are not overcooking them, as they will cook with the sauce as well. Simple but so tasty! | We donate 10% of our profits to support good causes. Subscribe to our email list and get your free copy of our Top 5 Vegan Recipes Ebook. To make a small batch of garam masala, heat the following spices on a pan on the stovetop: ½ cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2-inch piece cinnamon, 2-3 pieces of mace. Step 4 - Stir in coconut yoghurt, vegetables, sugar and lemon juice. Soak them for up to 30 minutes before grinding. We love to top off our veggie korma with some toasted cashews and some chopped fresh coriander (cilantro). Korma curry, Vegan Curry, Vegan Korma Curry, Vegetable Korma. And if you fancy a fun Indian inspired dish that’s a bit different, try our Apple Curry! Garnish with chopped coriander and serve. Their ingredient list contains more spices than other ingredients, some of them uncommon and hard to find in Europe or America. Or add just a little for just a bit of a warm kick. 1/4 cup 32.25 g cashews, use pumpkin seeds for nut-free, other nuts for cashew-free. Once the potatoes are done, it’s ready to serve! Caramel Tinted Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by advertising and linking to amazon.com and affiliated sites. The smells, richly flavoured, colourful sauces, the aromatic side dishes… In an Indian restaurant, there are always way too many mouthwatering things to choose from! The classic side dish to our vegan korma is rice. So why waste your time? Add the blended paste and spices and fry for 3 minutes. The rest of the ingredients, used to make the sauce for the curry, include: chopped red onions, almonds soaked in warm water (peeled), tomato puree, ginger and garlic, 1/2 cup coconut milk, garam masala, karshimi red chili powder, turmeric and coriander powder.