Cashew Korma with Brown Rice ★★★★★9 reviews

This cashew and coconut based sauce makes for a thick and creamy curry.

Serves 1 | Prep time: 15 mins | Cooking time: 10 mins


  • 1 tsp canola oil or other neutral oil (optional)
  • 1/2 small onion, sliced
  • 1/2 cup carrots, sliced
  • 1/2 cup green beans or peas (fresh or frozen)
  • 1/2 cup cauliflower, cut into small pieces
  • 1 cup cooked brown rice (1/3 cup uncooked brown rice)

Creamy Sauce

  • 1/4 cup raw cashews
  • 1/4 cup lite coconut milk
  • 1/4 cup diced tomato (fresh or canned)
  • 1 tsp minced garlic or 1 clove, sliced
  • 1 tsp minced ginger
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder (or more, to taste)


  1. Cook the rice ahead of time. For instructions, see our Day 2 dinner recipe.
  2. For the sauce:
    • Soak the cashew nuts in coconut milk for a few hours or overnight. (If you don’t have time to do this, place the raw cashews in a bowl, pour boiled water on them, let them soak for 15 minutes, then drain the water).
    • In a blender, add the soaked cashews, coconut milk and other sauce ingredients and blend to a smooth paste.
  3. Heat the oil (or use a little water if not using oil) in a saucepan and fry the onion until soft.
  4. Add the carrots and cauliflower and fry for a few minutes then add the green beans (or peas).
  5. Pour over the sauce and bring to the boil, then turn down the heat. Simmer until the vegetables are soft, adding more water if the sauce is too thick.
  6. Taste and adjust seasonings as needed.
  7. Serve with brown rice sprinkled with some additional chopped cashews and fresh herbs of your choice (optional).

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!


Leave a Rating or Comment

  • no rating
  • Vickilee ★★★★★
    3 November 2018

    This dish is just delicious!
    Thank you so much ⭐️⭐️⭐️

  • Anna Prasannan ★★★★
    16 July 2018
  • Leslie ★★★★★
    16 January 2018

    Please advise if these cashews roasted or raw?

  • Claudia
    3 October 2017

    Trying this recipe for the first time tonight, just wondering whether you can add potatoes to it?

    • Bonnie Brown
      3 October 2017

      Hope you like it! And sure, give it a go:)

  • Bec ★★★★★
    8 August 2017

    Third time! Yum

  • Cassandra ★★★★★
    31 March 2017

    I’ve made this twice and love it! I like a TON of sauce though, so the first time, I used the whole cans of the coconut milk and diced tomotoes. It made enough sauce for left overs the next day. The second time, I used half a cup of both cans and it didn’t have much sauce for my partner and I but enough to cover the veggies. I also add salt and pepper to the sauce, with a pinch of ceyanne since my partner likes spicy, and used sweet potato with asparagus :) I love making it, thanks for the recipe!

  • Paul febry ★★★★
    12 March 2017

    Very good and easy, I used mixed frozen veg and tofu

  • Paul febry ★★★★
    12 March 2017

    Very good and easy, I used mixed frozen veg and tofu

  • Libby ★★★★★
    10 March 2017

    Thank you for posting this one. It was awesome. I added in some yellow squash too.

  • monica goold ★★★★★
    5 March 2017