Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan korma in two bowls with naan bread

Vegan Korma ( Easy & Gluten free )

  • Author: avocadocentric
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish, Side Dish
  • Method: Cook
  • Cuisine: Indian inspired
  • Diet: Vegan

Description

This vegan korma is plant based, flavorful, creamy and easy to make! It's gluten free, made with coconut milk, and perfect for meal prep!


Ingredients

Scale
  • 1 tablespoon avocado oil or coconut oil
  • 1 yellow onion (chopped very small)
  • 1 tablespoon fresh ginger (minced)
  • 5 cloves garlic (minced)
  • 4 medium yellow potatoes (peeled and diced small)
  • 1 cup frozen or fresh peas
  • 2 tablespoon tomato paste
  • 1/3 cup raw cashews (soaked)
  • 1 cup water
  • 1 can (14 oz) full fat coconut milk
  • 1 tablespoon maple syrup
  • 2 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt (adjust to taste)

Instructions

  1. Add the raw cashews to a small bowl and cover it with hot water. Soak for at least 15 minutes, rinse and drain.
  2. While cashews are soaking, add the avocado oil or coconut oil in a dutch oven or pot over medium heat. When the oil is hot, add the onions and cook until caramelized for 5 minutes.
  3. Add the potatoes into the pot and cook for 4 to 5 minutes.
  4. While the potatoes are cooking, add the soaked cashews, coconut milk and 1 cup of water into a high speed blender and blend until very creamy and smooth. Set aside.
  5. Next, add the garlic, ginger, salt, tomato paste and spices into the pot and saute for another minute until fragrant.
  6. 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 stirring frequently so the bottom of the pot won't burn.
  7. The cooking time will depend on how small you cut the potatoes and the kind you use. Serve with naan bread or rice, top with vegan yogurt. 

Notes

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 1/4 cup of water at a time. You don't want it to be soupy, it should be really thick. 

If you want to make it spicier, add jalapeno or serrano pepper. 

Add other veggies such as carrots or green beans.

If you want it sweeter, you can add a little more maple syrup.

Always adjust to taste and add more salt if needed! 


Nutrition

  • Serving Size: 4
  • Calories: 451
  • Sugar: 8g
  • Sodium: 976.1mg
  • Fat: 23.8g
  • Trans Fat: 0g
  • Carbohydrates: 52.9g
  • Fiber: 7g
  • Protein: 8.6g
  • Cholesterol: 0mg

Keywords: Vegan korma curry, vegetable korma, easy vegan korma