Creamy Vegetable Korma

This delicious Korma will fill your tummy with warmth on a cold winter evening!


To blend:

  • 1 large onion roughly chopped
  • 1 tbsp ginger root
  • 3 cloves garlic
  • 1/4 cup raw cashews

To cook:

  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 bay leaf
  • 2 large ripe tomatoes pureed
  • 1 cups full-fat coconut milk
  • 3 medium potatoes chopped
  • 3 cups chopped veggies such as cauliflower, carrots, peas


  1. In a blender, puree the onion, ginger, garlic, and cashews; add some water if needed.
  2. In a large pot, heat some oil/water and add the blended mixture along with 1/2 cup water.
  3. Mix in the spices, cooking for 5-8 minutes until fragrant, then stir in the tomato puree, bay leaves, coconut milk, and vegetables.
  4. Cover the pot and let simmer on medium heat for around 15 minutes, stirring occasionally to prevent sticking.
  5. Once the vegetables are tender, season with lemon juice and/or more spices to taste and serve warm.

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LunchDinnerIndianGluten Free

Guest Blogger Lenny Vegamelon

My name is Lenny, known as @vegamelon on Instagram! I became vegan almost four years ago, at the end of my freshman year of high school. See all recipes by Lenny

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