VEGAN KORMA
This Vegan Korma is a vibrant and comforting dish brimming with aromatic spices and a medley of tender vegetables. A creamy sauce made with coconut milk and ground almonds lends this korma its signature richness without dairy, making it a perfect plant-based dinner option. The addition of garam masala and sautéed onions enhances the depth of flavour, while the gentle heat makes it a family-friendly option. Ready in just 30 minutes, this korma is ideal for busy weeknights and pairs beautifully with fluffy rice or warm naan. Packed with protein and nutrients, it’s a delicious way to enjoy a wholesome vegan meal.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
The preparation of Vegan Korma involves the following ingredients:
- ½ cup mixed vegetables (carrot, peas, potatoes)
- ¼ cup coconut milk
- 1 tbsp ground almonds
- ½ tsp garam masala
- ½ onion, chopped
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories:3 kcal
- Fat:3 g
- Saturated Fat:7 g
- Carbohydrate:6 g
- Sugar:5 g
- Sodium:7 mg
- Fiber:8 g
- Protein:9 g
- Calcium:1 mg
- Iron:3 mg
- Potassium:2 mg
PREPARATION
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Spices: Stir in garam masala and cook for 1 minute until fragrant.
- Add Vegetables: Add the mixed vegetables and stir well to coat with spices.
- Add Coconut Milk and Almonds: Pour in the coconut milk and stir in the ground almonds.
- Simmer: Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 10 to 15 minutes, until the vegetables are tender and the sauce has thickened.
- Season: Add salt to taste.
- Serve: Enjoy hot with rice or naan.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make a better Vegan Korma:
- Vegetable Variety: Use a colourful mix of carrots, peas and potatoes for visual appeal and balanced flavours.
- Even Cutting: Cut vegetables into uniform pieces to ensure they cook evenly.
- Creaminess: Use full-fat coconut milk for a more decadent sauce or light coconut milk for a lighter version.
- Nuts: Toast the ground almonds lightly before adding for a nuttier flavour.
VARIATIONS
- Protein Boost: Add chickpeas or tofu for added protein.
- Extra Veggies: Stir in spinach or bell peppers for added nutrients and colour.
- Spice Level: Increase garam masala or add a pinch of chilli flakes for more heat.
- Nut-Free Option: Omit almonds and use cashew cream or blended coconut cream instead.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of water or coconut milk if needed.