Creamy Vegan Vegetable Korma
Today, we are making a Creamy Vegan Vegetable Korma! Get ready to dive into a bowl of rich, flavorful comfort because today we’re making a vegan Korma! This Indian-inspired dish is a warm and hearty meal, filled with a variety of tender vegetables simmered in a luxuriously creamy, spiced coconut sauce. Packed with vibrant flavors, it’s perfect for anyone craving a plant-based version of this classic, with all the comfort and none of the dairy or meat.
The beauty of this korma lies in its perfect balance of spices, creaminess, and wholesome ingredients. Using a blend of aromatic spices like cumin, coriander, and turmeric, combined with creamy coconut milk, you’ll create a sauce that is both silky and deeply flavorful. Toss in an assortment of your favorite veggies—think carrots, peas, cauliflower, and potatoes, instead of chicken or beef, which is commonly used—and you’ve got a colorful, nutrient-packed dish that feels indulgent without being heavy.
This vegan korma is not only delicious but also incredibly versatile. Whether you’re serving it with fluffy basmati rice, naan, or even over quinoa, it’s a satisfying meal that’s sure to impress. Plus, it’s easy to customize based on whatever vegetables you have on hand, making it a great weeknight dinner option. Let’s get started on this creamy, dreamy, vegetable-packed delight!
Why You’ll Love This Vegetable Korma
Customizable and Packed with Veggies: You’ll love how versatile this recipe is—use whatever vegetables you have on hand, making it a great way to clear out the fridge while packing in nutrients. Plus, the vibrant mix of spices and veggies creates a flavorful, colorful dish that’s as pleasing to the eye as it is to the palate!
Perfect for Meal Prep and Leftovers: This vegetable korma tastes even better the next day as the spices have more time to meld together, making it an excellent meal prep option. You can batch-cook it for the week, and it reheats beautifully, so you’ll always have a flavorful, comforting meal ready to go.
Substitutions
Avocado Oil: Swap in vegetable oil.
Vegetables: This recipe uses a mixture of carrots, potatoes and cauliflower. Ideally, use a mixture of all three. But if you don’t have one vegetable for the other, use more of one or use some green peas as a sub-in for one of the veggies.
Coconut Milk: For the richest texture, use full-fat, canned coconut milk. You can swap in a reduced fat milk, or a non-coconut milk like cashew, almond or oat milk (for a nut-free version). Look for milks without any added sugars, to keep it refined sugar-free (and we don’t want the soup to be too sweet).
Garam Masala: This is a mixture of warm spices like cumin, coriander, cardamom, cloves, cinnamon, and black pepper. It adds a rich depth of flavor to Indian dishes by being spiced, but not spicy. You can find this (along with the other spices, like Tandoori Masala) at an Indian grocery store.
Cinnamon Stick: Using a fresh stick of cinnamon adds extra warm spices. A pinch of cinnamon powder can be used as well, but the flavor of the fresh stick is preferred.
Black Cardamom: The Hindi word for this is also badi elaichi or kali elaichi. It is an Indian spice that is a member of the ginger family and adds a pungent flavor.
Green Cardamom: This is another spice from the ginger family, which has a fruity and spicy flavor.
Ginger: Use fresh ginger, not dried ginger powder.
Cloves: Cloves are a sweet and aromatic spice, which add an extra depth of flavor.
Vegan Vegetable Korma Recipe Notes
- Like many curries, this korma actually improves in flavor as it sits. Consider making it a day ahead to let the spices develop and meld. Store in the fridge and reheat gently for the best taste.
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Gluten-Free Sweet Potato Pizza
If you make this Creamy Vegan Vegetable Korma, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Creamy Vegan Vegetable Korma
Equipment
- Large Pot
- Mortar & Pestle to crush the cardamom
- Hand Blender
Ingredients
- 1 tbsp avocado oil
- 1 large white onion
- ½ tbsp fresh ginger minced
- ½ tbsp fresh garlic minced
- 2¼ + ⅔ cups full-fat, canned coconut milk
- ¼ cup raw cashews
- ⅓ cup cauliflower finely chopped
- ⅔ cup white potatoes uncooked, peeled, finely chopped
- ⅓ cup carrots finely chopped
- 4 small green cardamom lightly crushed
- 1 large whole brown cardamom
- 1 large bay leaf
- 2 small whole cloves
- 1 inch whole cinnamon stick
- ⅛ tsp turmeric powder
- ⅛ tsp Indian red chili powder
- ½ tsp garam masala
- ¾ tsp pink salt add more as needed
- ¼ tsp coriander powder
- ⅛ tsp cumin powder
Instructions
- Heat up the avocado oil in a large pot over medium heat.
- Add in the onion, garlic and ginger. Stir for a few minutes, until the onions are translucent.
- Add in the coconut milk, cashews, veggies and remaining spices over low heat. Cover the pot for 15 minutes, stirring occasionally, to let the potatoes cook.
- Covering the pot with a lid to avoid splattering everywhere, use a hand blender to blend the mixture until the mixture is mostly smooth, with small chunks of veggies for texture.
- Stir in the green cardamom, bay leaf, cloves, brown cardamom and cinnamon stick.
- Let it cook for 5 minutes, covered, stirring occasionally.
- Remove from heat. Let it sit, covered, for 15 minutes to allow the flavors to infuse.
- Then remove the cinnamon stick, whole brown cardamom, bay leaf and green cardamom.
- To thin it out, add in some boiling hot water or vegetable broth, until it reaches the desired consistency. Adjust the seasoning as desired.
- Serve over rice, with naan or your choice of grains. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
