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Creamy Vegan Korma


  • Author: Jordan Cord
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 8 1x

Description

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.


Ingredients

Scale
  • 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

Instructions

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.
  • Category: Main