January 18, 2014

Vegan Vegetable Korma Recipe


I love Indian food, curries and any dish that is deliciously creamy and decadent. This recipe is absolutely amazing. I have been wanting to create a vegan korma with a home made curry paste for a while now and I am so glad that I did! This tastes EXACTLY like the korma I loved from our local Indian restaurant when I was little. The cashew base makes such a delicious, thick and creamy curry sauce... you would never know that it contained soy milk!  On special occasions, my Mum would let us have Indian takeaway for dinner and it was always so exciting! We would get a vegetable korma and lots of garlic naans... I always thought it was the best type of takeaway in the world! One time, Mum left the left-overs in the car and realised in the morning... she was so disappointed that we weren't having Indian for breakfast and nearly cried haha! Indian food is always so much yummier the next day... especially this recipe! I really would like you all to try it. I guarantee that you will love it! Enjoy :)


serves: 4
total time: 25 - 30 minutes

Curry Paste:
   1 teaspoon ground cumin
   1 teaspoon dried (ground) coriander
   2 teaspoons garam masala
   1 teaspoon (ground) turmeric
   2 tablespoons tomato paste
   3 garlic cloves
   20g fresh ginger
   1/4 cup shredded coconut 
   2 tablespoons olive oil

Curry:
   1 tablespoon oil
   1 onion, diced
   1 cup frozen peas
   1 carrot, diced
   200g white potatoes, diced
   2 cups Soy Milky Lite
   1 cup raw cashews
   big pinch salt
   1 1/2 cups rice of choice (optional)


  1. Prepare the rice according to packet instructions.
  2. Place the cashews and soy milk in a bowl. Allow to sit and soak. Set aside.
  3. In the meantime, steam the potatoes and carrots until just tender. Set aside.
  4. Add all "curry paste" ingredients to a food processor and blend until combined into a paste. Set aside. 
  5. In a pan on high heat, add the oil and onion and sauté until transparent.
  6. Add in the curry paste and sauté for a couple of minutes until fragrant and heated through. 
  7. Add in the peas, carrots and potatoes and sauté for a couple of minutes until coated in the paste and the peas have defrosted. 
  8. In a food processor, pour in the soy milk and cashew mixture and blend until smooth without lumps. 
  9. Pour the processed cashew mixture into the fry pan and stir until combined.
  10. Allow to simmer until heated through and the mixture has thickened. 
  11. Taste and season with a big pinch of salt. 
  12. Serve immediately with rice. Enjoy! 


  • To save time, you can always purchase a store-bought vegan korma paste. If you live in Australia, I believe that the Patak's brand of korma paste is vegan. The lactic acid is plant-derived. 
  • Serve with papadums and mango chutney. Yum yum yum! 


The nutrition information above is an approximate guideline and does not include the optional rice. Each serving of our delicious korma contains 76% of your RDI of vitamin A, 35% of your RDI of vitamin C, 20% of your RDI of calcium and 32% of your RDI of iron. It is also very high in manganese and vitamin B6.

44 comments :

  1. How long do the cashews need to be soaking for? I love seeing vegan "cream" based indian recipes because they always seem to have to much cream and hard to replicate!

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    1. Hi Katy! You just soak them while you are doing the other steps :) I hope that you enjoy it!

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  2. This looks soooo good! Indian food is definitely a weakness. A quick question about the paste, do you mean cumin and coriander seeds or ground powder? Thanks!

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    1. Thank you! Yes, me too... I LOVE Indian food :) I meant ground powders... I have just added it to the ingredients lists. Thanks

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  3. Korma is our go-to order at our favorite local Indian restaurant. I did not realize how much fat was in it! It's a sometimes food, so what the heck.

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    1. Hi Chris! I know... the take away restaurant korma is so much fattier and unhealthy for you. Our version is much better. The fat content in our recipe is due to the raw cashews :)

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  4. Success!! I made this and it was GREAT! Thank you - not too difficult i.e.: even I could make it. :-). Thanks - I'll be doing this again.

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    1. Hello! Oh yay, I am so glad that you enjoyed it. We really love it too :)

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  5. Looks delicious. I'll definitely have to try this one!

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    1. Thank you :) Hope you enjoy it as much as we do :)

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  6. I made this for lunch yesterday and it was beyond delicious. Seriously, you outdid yourself on this one!

    I also wanted to congratulate you and Jerome on the beautiful design of the website!

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    1. Hi there! Yay... I am really happy that you loved it. I wish I could eat some right now. Thanks so much. I will tell Jerome that you like his graphic design... he will be very happy :)

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  7. oh my, this is DELICIOUS <3

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  8. I made this curry for dinner last night (despite the hot Melbourne weather) and it was amazing. The curry paste was so quick and easy to make. I will be using it next time I make my chickpea fritters. The kids loved the taste so I think this will become a regular meal in our house from now on!!
    Hope all is going well with your beautiful little girl. All the best, Tasha

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    1. Hi Tasha! I am really happy that you enjoyed our recipe. I really love it too! I am glad that your children loved it too. Thanks so much... she is 3 weeks old and we are loving every minute! :)

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  9. I've just discovered your site, I love it. Made the korma tonight and meat eating husband loved it. I'm really looking forward to trying some of your other recipes.

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    1. Hi Emma! Oh I am really glad that you loved it :D

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  10. I have a peanut allergy, is the recipe workable without the cashews? Or could they be replaced by something else?

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    1. Hi there! I am not sure what you would use as a substitute as the yumminess is due to the cashew base :(

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  11. i don't eat soy ~~ have you ever used coconut cream as a substitute?

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    1. Hello! No I haven't tried it but I am sure that it would make it extra delicious and creamy :)

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  12. Hi! I plan on making this next week, is the shredded coconut for the curry paste sweetened or unsweetened? Thank you!

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  13. I made this today using coconut cream instead of soy milk. My husband loved it but I thought it a bit thick and rich. I'm waiting till tomorrow when the flavours enhance. It's a great recipe. Next time I'll use the soy though.

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    1. So glad that you and your husband enjoyed it!! I really love it too :)

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  14. I made this tonight and found it to be full of flavour and nicer than the one I get from our local Indian restaurant. I just had a query about the cashew / soy milk mixture. I couldn't get mine smooth. The cashews remained grainy. I think it's most likely due to me still getting used to my food processor but I was wondering if that's happened to others making this recipe?

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    1. Hi there! Maybe you need a higher speed processor OR you could soak your cashews overnight :) It will definitely be smooth if you soak them overnight! So glad that you loved it :)

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    2. Another tip for the cashews (via Isa from PPK) is to actually boil them for 15 minutes in lieu of an overnight soak! And I find a blender (or "stick mixer"/immersion blender) better for liquidy things and a food processor better for pasty things...
      Now to go try this recipe, haha ;-)

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    3. Try placing the cashews in first and blending them with just minimal milk until smooth then add the rest of the milk and blend. This will help the blender and give a creamy consistancy

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    4. Try placing the cashews in first and blending them with just minimal milk until smooth then add the rest of the milk and blend. This will help the blender and give a creamy consistancy

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  15. Great reipe, just finished making it and it's delicious. Thank you!

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    1. Hi there

      Thank you for this fabulous recipe!
      I made this curry this morning to take to work for a friend and myself, ended up making 4 big portions worth.
      The curry is just amazing! My blender isn't the best so no matter how much I blended I ended up with lumpy cashew and soy milky lite mix but regardless it's still a wonderful recipe!

      I added a teaspoon of dried chilli flakes for extra bite :)

      Thank you so much for sharing this :)

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  16. Sounds like something new to try, and looks delicious. Thanks for sharing.

    Simon

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  17. This recipe is amazing! I used coconut cream instead of soy milk and added some chili flakes for a kick. I do think you need to double up in the spices when you are using coconut cream to keep that strong curry flavour. Just delightful!

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  18. Just wondering, do you use sweetened or unsweetened soy milk?

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  19. Hey, just wondering what you meant by garam masala. .. I've seen garam masala sauces but no spices or pastes... is it the sauce you mean or do I need to keep looking?
    Thanks
    liena

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    1. Hi Liena, it comes as a powder. Check the spice section in your local supermarket. Coles for example has Masterfoods, homebrand and Hoyts, all powdered.

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    2. Hi Liena, it comes as a powder. Check the spice section in your local supermarket. Coles for example has Masterfoods, homebrand and Hoyts, all powdered.

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  20. made this exact recipe an hour ago. tasted very authentic but it felt like it was missing something so I added smoked paprika, made it heaps better for me. I found the cashew milk mix was quite powdery. Is that normal or did I not blend the cashews with the coconut milk long enough? First time making a curry and first time using soaked cashews so very excited it was edible lol. Thanx for amazing recipe

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    1. Hello there! I am thinking that maybe your cashews hadn't blended properly to give that yummy creamy, fatty consistency :)

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