Creamy Vegan Vegetable Korma

Creamy Vegan Vegetable Korma

from connoisseurusveg.com
Entree
380 kcal / serving

This vegan korma is rich, creamy and deliciously comforting! Made with veggies in a spiced cashew-coconut sauce, it tastes like it came from your favorite Indian restaurant — but is actually really easy to make at home.

Ingredients

  • ½ cupraw cashews, (soaked in water 4-8 hours, drained and rinsed)
  • 1 cupcanned diced tomatoes
  • 4garlic cloves
  • 1 tablespoonfresh grated ginger
  • 2 tablespoonsvegetable oil
  • 1 mediumonion, (diced)
  • 2 teaspoonsgaram masala
  • 1 teaspoonground cumin
  • 1 teaspoonwhole cumin seeds
  • ½ teaspoonground cardamom
  • ½ teaspoonground coriander
  • ½ teaspoonground turmeric
  • 1can full-fat coconut milk
  • ½ cupwater
  • 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 teaspoonsalt, (plus more to taste if desired)
  • 1 cupfrozen peas, (thawed)
  • black pepper, (to taste)
  • cooked basmati rice
  • chopped fresh cilantro

Directions

  1. 1

    Place all of the paste ingredients into a food processor or blender and blend until smooth. Set aside. (Note 1)

  2. 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. 3

    Sweat the onion for about 5 minutes, until it starts to soften up and become translucent, stirring frequently.

  4. 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. 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. 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. 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. 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. 9

    Stir in the peas and continue simmering the curry for about 1 minute, just to heat up the peas.

  10. 10

    Remove the pot from heat and season the korma with additional salt to taste, as well as black pepper.

  11. 11

    Serve with basmati rice and a sprinkle of fresh cilantro.