Creamy Vegan Korma

We have a deep love of Indian food around here, I’ve talked about it before. It all began when it saved my life on Christmas Eve in 2013. That was the first time we met, Indian food and I.

When we moved to Indiana shortly thereafter, we realized there weren’t any Indian places anywhere nearby. That’s when Clark started making his own version(s) at home. And since then, he’s gotten good at it. Like, really, really good. He’s the resident curry-maker around these parts and I am so happy that I have a resident curry-maker in my life. It comes in handy when I’ve got a bad cold, when I need some spice in my life, or when my brother is leaving the country for basically a whole year.

What? Holy shit. My little brother is going to Malaysia to teach English. For 10. Freaking. Months. I can’t even right now.

When we asked him what we wanted to do for his last night in the states, he didn’t want a fancy dinner. He didn’t want to go out for drinks. No, none of that. He wanted to stay in, relax, eat a home-cooked meal, and play board games. Is this how you know we’re grown-ups? I don’t know. I don’t care. I love it.

So Clark volunteered to make curry. We sat down with my parents, my brother, and his girlfriend with steaming bowls of spicy comfort food – talking, laughing, and sharing stories – the kind of occasion that doesn’t happen very often these days.

I guess I got off topic somewhere. Because this recipe isn’t a “curry” by definition, but it reminds me of one. A few subtle differences technically make it a korma, instead. Let’s not concern ourselves with the subtleties, though. Let’s focus on what’s important, which is this amazing pot of Indian comfort food.

In a nutshell, korma is an Indian dish that combines warm, savory spices. Traditionally, it’s made with chicken or fish that’s been marinated in yogurt sauce. But we’re not using chicken or fish. Instead, we’re using a medley of potatoes, tomatoes, bell peppers, radishes, and green onion creating this creamy vegan korma. The blend of spices may seem extensive, but each one serves a purpose. That purpose being to create a bowl of creamy, hearty, need-it-in-your-life korma that’s loaded with layers of deep flavor. If you don’t have all of the spices, I recommend you spend a couple bucks to get them. Because you will be making this again and again and again.

If you haven’t ever tried Indian food, 1. Don’t be afraid of it. and 2. This korma is a great place to start. It’s mild, simple to make, and it’s the perfect comfort food.

Let’s sit down with friends, family, significant others, etc. and enjoy a bowl (or two) of this irresistible korma. And naan. You’ll definitely need fresh, hot naan. How else would you be able to swipe up every last drop of this goodness?

How to Make Creamy Vegan Korma

Jordan Cord

Creamy Vegan Korma

This vegan korma recipe is made with a medley of vegetables and a mild, savory blend of spices. It's easy, ethnic comfort food at its best.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: Indian

Calories: 290

Ingredients Method

Ingredients

  

• 3 cups yukon gold potatoes chopped into 1/2" cubes
• 1/2 teaspoon sea salt
• 1 cup fresh tomato chopped
• 1 bell pepper
• 1 bunch green onions about 3/4 cup
• 1 cup radishes sliced
• 2 - 15 oz. cans whole coconut milk well-shaken
• 1 15 oz. can chickpeas drained and rinsed
• 1/2 cup cashews
• 2 oz. tomato paste
• 1 cup vegetable broth
• 1 Tablespoon brown sugar
• 1/2 cup vegan yogurt SoDelicious

Spices

• 1 Tablespoon curry
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cardamom
• 1/2 teaspoon cloves
• 1 teaspoon chili flakes
• 1 teaspoon fennel seeds
• 1/2 Tablespoon sea salt

Method

 

Prep

1. In a medium pot, bring 5-6 cups of water to a boil. Add potatoes and 1/2 teaspoon salt. Boil until "al dente," about 8 minutes. Drain and set aside.

Korma

1. In a large, deep pot, heat oil to medium-high. Add green onion and sauté until soft and translucent, about 5 minutes. Add spices and tomato paste and stir to combine.
2. Add tomato, bell pepper, radishes, cashews, chickpeas, and brown sugar. Stir to combine.
3. Pour in broth and coconut milk. Bring to a boil. Cook for 10 minutes.
4. Add the potatoes back in and cook for 5 more minutes.
5. Stir in the yogurt until well combined.
6. Serve with basmati rice and naan! Garnish with cashews and cilantro.