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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.