Vegan Korma

Name: Vegan Korma
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Vegan
Ingredients: 2 tablespoon oil or coconut oil; 1/2 large onion, diced; 2 teaspoons fresh grated ginger; 3 garlic cloves, minced; 1 jalapeño, seeded and minced; 1/2 teaspoon turmeric; 1/4 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1 1/2 tablespoon curry powder; 1 teaspoon salt; 2 medium yukon potatoes, cubed; 3 carrots, diced; 1/2 cup ground cashews, see notes; 1 cup water; 1/2 cup tomato sauce; 2 cups chopped cauliflower; 1 cup frozen peas; 1 15 ounce can garbanzo beans, rinsed and drained; 1 15 ounce can coconut milk (light is OK); 1/2 cup chopped cilantro, plus more for garnish; Cooked Rice, to serve

Rated 5.0 stars by 1 users

Cuisine

Vegan

Author:

Evany Saenz

Servings

6 servings

Prep Time

20 minutes

Cook Time

40 minutes

Dietary Preferences

Vegan

Cook Mode

Ingredients

2 tablespoon oil or coconut oil
1/2 large onion, diced
2 teaspoons fresh grated ginger
3 garlic cloves, minced
1 jalapeño, seeded and minced
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1/2 teaspoon chili powder
1 1/2 tablespoon curry powder
1 teaspoon salt
2 medium yukon potatoes, cubed
3 carrots, diced
1/2 cup ground cashews, see notes
1 cup water
1/2 cup tomato sauce
2 cups chopped cauliflower
1 cup frozen peas
1 15 ounce can garbanzo beans, rinsed and drained
1 15 ounce can coconut milk (light is OK)
1/2 cup chopped cilantro, plus more for garnish
Cooked Rice, to serve

Directions

Heat the oil in a dutch oven or large skillet pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add fresh grated ginger and garlic and cook an additional 1 minute, taking care not to burn the garlic.
Add the jalapeño, turmeric, smoked paprika, chili powder, curry powder and salt. Stir and cook for 1-2 minutes until spices are fragrant.
Stir in the potatoes, carrots, cashews, tomato sauce and water. Increase heat to medium-high, and cook another 15 minutes until potatoes are tender. Continue to stir frequently, so not to burn the mixture.
Add the cauliflower, peas, garbanzo beans and coconut milk. Reduce heat to low, cover, and simmer for an additional 20-25 minutes or until vegetables are tender. Coconut milk will curdle, so make sure your heat is turned down to a low setting.
Stir in cilantro and serve over rice with naan, if desired!

Recipe Note

Notes: To grind the cashews, place them in the base of a food processor and pulse until the cashews are finely ground, but not turned into nut butter. I use raw, unsalted cashews.

This recipe was inspired by Delish Knowledge

Vegan Korma

Creamy, warming, and full of nourishing ingredients, this vegan korma is a comforting meal that supports both recovery and everyday wellness. Made with colorful vegetables, protein-rich garbanzo beans, creamy coconut milk, and cashews, it delivers a balance of healthy fats, fiber, and plant-based protein in every bite. Aromatic spices like ginger, turmeric, and curry powder add depth of flavor while creating a dish that feels both grounding and satisfying. Served over rice, this vegan korma is a simple way to enjoy a nourishing, comforting meal that brings warmth and nourishment to the table.