Creamy Vegan Vegetable Korma
This Creamy Vegan Vegetable Korma is a rich, comforting dish packed with vibrant veggies and a rich, spiced sauce!
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.