I know this recipe has a lot of ingredients, but most of them are just spices. It is not as scary as it looks. You need some time to allow each step to cook and simmer to build the flavor. The more time= Better Korma!
Vegan Creamy Vegetable Korma
This such a deep, rich and creamy Korma dish.
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Ingredients
- 1 Md Onion Diced
- 6 Cloves Garlic Minced
- 4 T Grated fresh ginger
- 1 Jalapeno pepper Diced small
- 1/2 Cup Raw Cashews
- 1/2 Cup Roasted cashews Chopped
- 2 T Olive oil
- 2+ T Yellow curry powder
- 2 t Tumeric
- 1 T Garam Masala
- 2 t Coriander
- 1 Pinch Cardamon Be careful, not too much
- 1 t Cumin
- 1/2 t Ground cloves
- 3 t Salt
- 2 t Pepper
- 1 Can Unsweetened coconut milk
- 2 28 oz Can Whole tomatoes
- 2 T Tomato paste
- 1/2 Cup Vegan Sour Cream See Vegan Basics
- 1 Sm Cauliflower Chopped into small pieces
- 2 Sm Potatoes - skin on Chop into small pieces
- 2 Cups Frozen Peas
- 4 Carrots Chop into small pieces
- 2 or 3 or 4 T Maple syrup Add and taste!
- 1 Cup Uncooked basmati rice Or any type of rice you want
Instructions
- Soak the raw cashews (not the roasted) for 2 hours or place in water and microwave for 5 minutes. Set aside to cool.
- Cook your rice per instructions.
- Place all the dry spices into a small bowl and set aside.
- Place the soaked cashews, onion, garlic, jalapeno, ginger and some of the water from the cashews into a food processor and blend until a smooth paste. Add more water as needed to help blend really smooooth!
- In a large pot, add the olive oil and heat at medium. Add the spice mixture to the hot oil and "roast" the spices until very fragrant. This will only take a minute or 2. Stir frequently!
- Pour the cashew, onion paste to the large pot and quickly stir to combine with the spices. Cook over medium for about 3 to 5 minutes, stirring frequently.
- Add in the tomatoes (I break apart with my hands before adding), the coconut milk and the vegan sour cream. Stir to combine and simmer over medium/low for about 20 minutes. Stir occassionally. This is where all your flavors will start to infuse and come together. Taste and add more spices as needed. Be careful, you can't go back if you add! I always add salt and pepper at this stage (usually some curry powder too).
- Add all the veggies and simmer until the potatoes are soft.
- I like to add a little sweetness to my curry, so I use maple syrup. This is up to you. Add as little or as much as you like. You can use brown sugar too, but I tend to stay away from sugar if possible.
- Add chopped roasted cashews for a little texture and crunch.
- Simmer for a bit more. This dish builds flavor over time. It is really good the following day!
Notes
NOTE: Serve over rice with some warm Naan on the side. This will not disappoint - trust me!
NOTE: Here's the link to my vegan sour cream recipe - https://averagevegandad.com/vegan-sour-cream/.
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Average Vegan Dad
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Summary
Recipe Name
Vegan Creamy Vegetable Korma
Author Name
Dan Winchester
Published On
