This Vegan Korma Curry is a delicious curry made with a rich almond-based gravy, simmered in spices. Vegan, Gluten-free, paleo and Whole-30 friendly.
Korma is such a classic recipe, and such an easy one at that! A wholesome and flavourful curry, this dish is extremely simple to make, and can be customised easily – it makes for the perfect fridge clean-out recipe. Use freezer vegetables or any combination of vegetables that you have on hand, which have a similar cook time.
Traditional kormas use cream to thicken the sauce for the curry, but I have vegan-ised this recipe by using coconut milk instead of cream. Feel free to add cream if that’s what you prefer!
Tips for making a delicious Vegan Korma Curry:
What vegetables can I use for this korma curry?
With the exception of the potatoes, you can use any combination of vegetables that have a similar cooking time. I have used cauliflower, carrots and green beans in addition to the potatoes. You could also add broccoli, bell peppers and peas.
Can I use frozen vegetables?
Frozen vegetables are perfect for this recipe, you can add a bag of frozen vegetables instead of fresh veggies, without thawing them. Let them cook until the vegetables soften. As with the fresh vegetables, ensure that they are not too soft, they should have a bit of a bite to them.
What is a good substitute for the almonds?
Cashew nuts can be used as a replacement for almonds. Soak them for up to 30 minutes before grinding.
Why should I use ‘Kashmiri chili powder’?
Kashmiri chilli powder is ideal for most recipes that call for chilli powder. It has a vibrant red colour, but adds a very mild heat. Paprika would be a close substitute if you are unable to find Kashmiri red chili powder anywhere.
Step by Step Vegan Korma Curry Recipe Photos:
Start by prepping the vegetables and the rest of the ingredients. I have used 3 potatoes peeled and chopped, 1 small cauliflower cut into florets, 1 cup of chopped green beans, 3 medium-large carrots, chopped.
The rest of the ingredients, used to make the sauce for the curry, include: chopped red onions, almonds soaked in warm water (peeled), tomato puree, ginger and garlic, 1/2 cup coconut milk, garam masala, karshimi red chili powder, turmeric and coriander powder.
Begin by boiling the potatoes in a large pot, along with a teaspoon of salt. Let the potatoes cook for 5 minutes on medium heat.
After 5 minutes, add the rest of the vegetables and continue to cook for 5 minutes more, untill the vegetables are par-boiled. Keep aside to cool.
In a blender, blend together the onion, ginger and garlic into a paste. In a heavy-bottom pot, add some oil, and saute the onion paste on medium heat.
As the onion-ginger-garlic paste is sautéing , add the masalas. Continue to saute on low heat.
Add the tomato puree and cook for a further 2 minutes until the sauce thickens. Add the vegetables and mix well.
Grind the almonds to a fine paste and add it to the curry, along with the coconut milk. Let the korma simmer for 3-4 minutes, covered untill done. Add salt if needed.
Serve the korma as a side with rice (for a gluten-free meal) or naan.
If you liked this recipe, you might also like these easy vegetarian recipes:
Instant Pot Spinach and Potato Curry
Vegan Korma Curry
Ingredients
- 3 potatoes peeled and chopped
- 1 small cauliflower cut into florets
- 1 cup green beans chopped
- 3 medium-large carrots chopped
- 3 cloves garlic
- 1.5- inch piece ginger
- 1 large red onion chopped
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¾ cup tomato puree
- ¾ cup almonds soaked in water for ½ hour and peeled (see notes)
- 1/2 cup coconut milk
Instructions
- Begin by boiling the potatoes in a large pot, along with a teaspoon of salt. Let the potatoes cook for 5 minutes on medium heat.
- After 5 minutes, add the rest of the vegetables and continue to cook for 5 minutes more, until the vegetables are par-boiled. Keep the vegetables aside to cool. Ensure that you are not overcooking them, as they will cook with the sauce as well.
- In a blender, blend together the onion, ginger and garlic into a paste. In a heavy-bottom pot, add some oil, and sauté the onion paste on medium heat.
- As the onion-ginger-garlic paste is sautéing, add the gram masala, turmeric powder, Kashmiri chili powder, coriander powder. Continue to sauté on low heat.
- Add the tomato puree and cook for a further 2 minutes until the sauce thickens. Add the vegetables and mix well.
- Grind the soaked and peeled almonds to a fine paste and add the paste to the curry, along with the coconut milk. Let the korma simmer for 3-4 minutes, covered until done. Add salt if needed.
- Garnish with chopped coriander and serve.
Notes
- With the exception of the potatoes, you can use any combination of vegetables that have a similar cooking time. I have used cauliflower, carrots and green beans in addition to the potatoes. You could also use broccoli, bell peppers and peas.
- Fresh vegetables can easily be replaced with frozen vegetables.
- Cashew nuts can be used as a replacement for almonds. Soak them for up to 30 minutes before grinding.
- Kashmiri chilli powder is ideal for most recipes that call for chilli powder. It has a vibrant red colour, but adds a very mild heat. Paprika would be a close substitute if you are unable to find Kashmiri red chili powder anywhere.
- Garam Masala can be store bought or made at home. Making small batches of your own spice blend at home is way better than buying a mix from the store. To make a small batch of garam masala, heat the following spices on a pan on the stovetop: ½ cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2-inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated and begin releasing their aromas, grind them in a high-power blender, or coffee grinder. Store the ground spice mix in an air-tight jar and use as needed.
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