Vegan Korma contains many compounds needed by the body such as vitamin C, vitamin A, Vitamin E, Magnesium, Riboflavin and others. Vegan korma recipe combines traditional flavours with an easy-to-follow method. It is so tasty and straight forward, we could make it every day!
- PREP TIME: 15 mins
- COOK TIME: 25 mins
- TOTAL TIME: 40 mins
Ingredients of Vegan Korma
Blending
- ¼ cup cashews soaked
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger
- 1 tbsp tomato puree
- ½ cup water
Spices
- 2 tsp curry leaves
- 3 tsp garam masala
- 1 tsp turmeric
- ¼ tsp cinnamon
- 1 tsp paprika
- 1 tsp salt
- chili powder
korma
- 1 tbsp vegetable oil
- 1 cup coconut yoghurt
- 2 tsp brown sugar
- 1 tbsp lemon juice
- 1 cup potatoes cubed
- 1 cup green beans french or flat
- 1 red pepper chunky chopped
- 2 small carrots sliced
- 1 cup mushrooms chopped
- ½ cup frozen peas
Topping
- ¼ cup cashews
- 2 tbsp fresh coriander chopped
How to Make Vegan Korma
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Soak the cashews and wash and chop all the vegetables.
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Blend the soaked cashews, onion, garlic, ginger, tomato puree and water to form a fine, smooth paste.
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Heat up oil in a pan and add the blended paste and spices and fry for 5 minutes.
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Stir in the coconut yoghurt, all the vegetables, brown sugar and lemon juice and cook for 25 minutes.
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You can add a few tablespoons of water if the sauce becomes too thick.
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Once the potatoes are done, stir in the frozen peas and allow them to defrost and heat 10 min. again.
