I have not met an ethnic food I do not like.
Well, let me clarify. I have not met a vegetarian ethnic dish that I do not like. I don’t do animal parts, insects, and the like. No Reservations and Bizarre Foods creep me out.
But. Spicy Indian curries, Thai noodles, Moroccan Stew… now we’re talking.
What’s not to love? Vegetables and chickpeas in a spicy korma curry sauce, made thick and creamy with cashews and coconut milk.
I probably enjoy some sort of weekly ethnic take-out, perhaps making me a part-time world cuisine connoisseur.
Or just a gal who needs her fix of curry on the reg.
I’ve personally tried every Indian restaurant in Stockton and the downtown Sacramento area. (Some people have bigger goals, taste testing curry was mine at one point).
Sadly, I don’t branch out much. I almost always settle on one of three dishes and Vegetable Korma tops that list. I can scan a menu pretty fast, looking for the words Korma or Navratan. If I spot it, watch out. I’ll probably be enjoying one there and taking one home with me for lunch the next day.
It’s THAT good. Creamy, cashew rich sauce loaded with spices and vegetables? I could eat this for 6 weeks straight and not get tired of it.
I made this version a few nights ago to enjoy with girlfriends. Yes, it’s not traditional but it’s pretty darn good. And it taste close to what I order at Bombay, a winning argument for me to make it more and take-out less.
Did I mention that it’s simple enough to come together on a weeknight and 1/2 the price of takeout? To make things even easier, chop all the vegetables ahead of time. The process isn’t difficult, but you won’t have time to chop the veggies as you go.
Don’t like the vegetables listed in here in this vegan korma? No problem. Make it your own. My must-haves are cauliflower, carrots and peas but almost everything works. I’ve made this vegan korma with broccoli, sweet potatoes, peppers– it all works!Print
Easy Vegan Korma! If you like Indian curry, you’ll want to make this healthy weeknight dinner! Vegetables, potatoes and chickpeas in a spicy, creamy korma curry sauce. Gluten-Free.
- 2 tablespoon coconut oil (or other oil)
- 1/2 large onion, diced
- 2 teaspoons fresh grated ginger
- 3 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 tablespoon curry powder
- 1/2 teaspoon salt
- 2 medium yukon potatoes, cubed
- 3 carrots, diced
- 2 cups chopped cauliflower
- 1 cup green beans, trimmed and halved if long
- 1 cup frozen peas
- 1 15 ounce can garbanzo beans, rinsed and drained
- 1 jalapeno, diced and seeded
- 1/2 cup ground cashews (see notes)
- 1 cup canned coconut milk (light is OK)
- 1/2 cup tomato sauce
- 1/2 cup chopped cilantro, plus more for garnish
- Heat the coconut oil in a dutch oven or large skillet pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add fresh grated ginger and garlic and cook an additional 1 minute, taking care not to burn the garlic.
- Add the jalapeño, curry powder, paprika, chili powder, salt and turmeric. Stir and cook for 2-3 minutes until spices are fragrant. By now, your whole house should be smelling like an Indian restaurant…
- Add the potatoes, carrots, cashews, tomato sauce and 1 cup water. Increase heat to medium-high, and cook another 15 minutes until potatoes are tender. Continue to stir frequently, so not to burn the mixture.
- Add the peas, garbanzo beans, cauliflower, green beans, and coconut milk. Reduce heat to low, cover, and simmer for an additional 20-25 minutes or until vegetables are tender. Coconut milk will curdle, so make sure your heat is turned down to a low setting.
- Stir in cilantro and serve over rice with naan, if desired!
To grind the cashews, place them in the base of a food processor and pulse until the cashews are finely ground, but not turned into nut butter. I use raw, unsalted cashews.
- Serving Size: 1/6th recipes
- Calories: 316
- Sugar: 10 g
- Sodium: 244 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Carbohydrates: 43 g
- Fiber: 10 g
- Protein: 11 g