Creamy Vegan Vegetable Korma
Ingredients
- ½ craw cashews
soaked in water 4-8 hours, drained and rinsed
- 1 ccanned diced tomatoes
- 4garlic cloves
- 1 tbspfresh grated ginger
- 2 tbspvegetable oil
- 1 mediumonion
diced
- 2 tspgaram masala
- 1 tspground cumin
- 1 tspwhole cumin seeds
- ½ tspground cardamom
- ½ tspground coriander
- ½ tspground turmeric
- 1can full-fat coconut milk
- ½ cwater
- 1 smallcauliflower head
), broken into florets (about 1 1/2 pounds
- 1 mediumpotato
), scrubbed and cut into 1/2-inch pieces (about 10 ounces
- 3 mediumcarrots
), sliced (about 8 ounces total
- 1 tspsalt
- 1 cfrozen peas
thawed
- to tasteblack pepper
- cooked basmati rice
- chopped fresh cilantro
Directions
- 1
Place all of the paste ingredients into a food processor or blender and blend until smooth. Set aside. (Note 1)
- 2
Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion.
- 3
Sweat the onion for about 5 minutes, until it starts to soften up and become translucent, stirring frequently.
- 4
Add the garam masala, ground cumin, cumin seeds, cardamom, coriander, and turmeric to the pot. Cook the spices with the onion, stirring constantly, for about 1 minute.
- 5
Add the paste to the pot. Stir well and cook the mixture while stirring constantly until it begins to darken and thicken slightly, about 2 minutes.
- 6
Stir in the coconut milk, water, cauliflower, potato, carrots and 1 teaspoon of salt. Raise the heat and bring the mixture to a boil, stirring occasionally.
- 7
Lower the heat so that the mixture is at a low simmer. Cover the pot and allow the curry to simmer for about 15 minutes, until the potato is fork tender. Make sure to uncover the pot and give it a stir every few minutes, scraping the bottom of the pot with a spoon to prevent the sauce from scorching.
- 8
Uncover the pot and let the curry continue simmering for about 5 minutes, until the sauce thickens slightly and the vegetables are very tender.
- 9
Stir in the peas and continue simmering the curry for about 1 minute, just to heat up the peas.
- 10
Remove the pot from heat and season the korma with additional salt to taste, as well as black pepper.
- 11
Serve with basmati rice and a sprinkle of fresh cilantro.
Creamy Vegan Vegetable Korma
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About this Recipe
Craving that rich, comforting Indian restaurant taste but want to enjoy it from the comfort of your kitchen? This Creamy Vegan Vegetable Korma delivers on all fronts, bringing authentic flavors right to your table.The secret to this korma's incredible depth and luscious texture lies in its unique cashew-coconut sauce. By blending soaked cashews with full-fat coconut milk and a medley of aromatic spices, you achieve a richness that rivals traditional dairy-based versions.Prepare for a truly indulgent experience. Each spoonful of this Creamy Vegan Vegetable Korma offers a harmonious blend of fragrant spices like garam masala, cumin, and cardamom, enveloped in a velvety, rich sauce. You'll enjoy tender cauliflower florets, soft potatoes, and sweet carrots, all coated in the flavorful cashew-coconut base. This dish is designed to be deeply satisfying and surprisingly easy to prepare, offering 380 calories per comforting serving.Feel free to adjust the amount of ground spices, like garam masala or ground cumin, to match your personal preference for warmth and intensity. You can also play with the balance of the vegetables, adding a bit more cauliflower or potato if you wish, always ensuring they are cut into even pieces for consistent cooking.Serve this comforting Creamy Vegan Vegetable Korma hot, ladled generously over fluffy basmati rice. A sprinkle of fresh chopped cilantro adds a burst of color and freshness, completing this satisfying meal perfect for a cozy weeknight dinner or a special gathering.