Vegan Korma (Easy & Gluten free)

This vegan korma recipe is the best because it's plant based, flavorful, creamy, and easy to make! In addition, it's gluten free, made with coconut milk, and perfect for meal prep!

This easy vegetable korma is perfect to enjoy by itself, with a side of rice or naan bread. It is cozy, warming, hearty, and also customizable with veggies.

I love curries as you can see from my vegan potato curry, potato spinach curry, vegan pumpkin curry, jackfruit curry, chickpea spinach curry, or peanut curry so this Indian inspired dish is another favorite. This recipe is perfect for a weeknight dinner like my vegan biryani and also makes amazing leftovers just like my red lentil dal or chana masala!

Before we jump into the recipe, let's talk about how you can customize it and learn some tips.

What is Korma?

It is an Indian dish that is flavored with spices and usually made with yogurt or cream sauce. Instead of yogurt or cream, we will be using coconut milk and cashews to make it vegan friendly!

How to make Vegan Korma

Ingredients

Potatoes

Potatoes make this dish very filling and they also soak up all the flavors. Make sure to cut them smaller because it will cook a lot faster.

Raw Cashews

We will be using soaked and blended cashews because it makes is very creamy. It also thickens the sauce and makes it delicious.

Coconut Milk

Using full fat coconut milk makes this dish very creamy and delicious. If you use light coconut milk, it will not be as creamy so keep that in mind.

Peas

We will add some frozen peas because they are healthy and add a great flavor. But you can use fresh peas if you like.

Onion, Garlic and Ginger

A combination of onions, garlic, and ginger really makes this dish. Make sure to use fresh ginger instead of ground because it has so much more flavor.

Tomato Paste

Tomato paste gives an umami taste but also provides a little sweetness.

Maple Syrup

Since this dish is on the spicier side, I like adding maple syrup to bring out the flavors. You can also use coconut sugar or another sweetener of choice.

Spices

Spices make this dish so we will be using a blend of curry powder, coriander, garam masala, smoked paprika, and turmeric. Make sure to use good quality spices because it makes a difference!

How to Make it

• First, add the raw cashews to a small bowl and cover it with hot water. Soak for at least 15 minutes, rinse and then drain.

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• While cashews are soaking, start cooking the onions using avocado oil or coconut oil in a dutch oven or pot over medium heat until caramelized.
• Next, you will add the potatoes and cook for a few more minutes.

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• While the potatoes are cooking, add the soaked cashews, coconut milk, and 1 cup of water into a high-speed blender and then blend until very creamy.

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• Now, add the garlic, ginger, salt, tomato paste, and spices into the pot and saute for another minute until fragrant.
• And then you will add the cashew and coconut milk mixture you blended into the pot along with maple syrup and peas. Turn the heat up to boil and then simmer for 45 to 55 minutes until potatoes are soft while stirring frequently so the bottom of the pot won't burn. The cooking time will depend on how small you cut the potatoes and the kind you use.

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Tips & Variations

• It takes a while to cook the potatoes but if you cut them small, they will cook a lot faster.
• Keep string it while cooking because it doesn't have a lot of liquid and the bottom can burn easily.
• If the sauce is too thick, add ¼ cup of water at a time. You don't want it to be soupy, it should be really thick.
• If you want to make this vegetable korma spicier, you can add jalapeno or serrano pepper.
• You can add other veggies such as carrots or green beans.
• Maple syrup gives a little sweetness but if you want it sweeter, you can add a little more.
• Always adjust to taste and add more salt if needed!

Suggestions for serving

• Serve it with basmati rice or brown rice.
• Eat it with delicious naan bread.
• You can also add unsweetened yogurt on top.
• Garnish with cilantro or parsley and lemon wedges.

How to store it

You can store the leftovers in the refrigerator in an airtight container for up to 4 to 5 days. They even better the next day! If the leftovers are too thick, you can add a splash of water before reheating on the stovetop.

Can you freeze vegan korma?

Yes! You can freeze it for up to 1 month by placing it in a freezer-friendly container and then thaw before reheating it. You can also divide the leftovers into smaller portions to freeze it.

This vegan korma recipe is easy to make and so flavorful! It is also:

• Dairy free & Gluten free
• Hearty, warming & filling
• Perfect for meal prep
• Also so delicious!

More Plant based stew and soup dishes to try

• BUTTERNUT SQUASH CURRY
• EASY CHILI RECIPE
• POTATO LEEK SOUP
• SPLIT PEA SOUP
• RED LENTIL SOUP RECIPE
• THAI RED CURRY RECIPE

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin

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