Vegan Creamy Korma Curry

Creamy Oil & Dairy Free Korma Curry (Vegan)

Korma is one of my favourite curries.  Normally it is quite rich, but this Creamy Oil & Dairy Free Korma Curry is vegan (of course) and lighter and lower in fat than usual, using just enough coconut cream, cashews and plant based yogurt to create the creamy korma sauce.

I’ve also reduced the chilli in this recipe so that it is suitable for children and people who don’t like really spicy food.  For all you out there who enjoy the heat, adjust the chilli to your taste! Use any vegetables you like, but keep the potatoes, these help to thicken the sauce in the absence of other thickeners.

Do share this Creamy Oil & Dairy Free Korma Curry recipe with your friends and don’t forget to tag me on IG or FB if you do make these burgers – I love seeing people’s creations!

If you love Indian food check out my post on Eating Southern Indian inspired by a recent restaurant visit.

Watch me make it:

Join me on my YouTube channel for new whole foods vegan recipes and ideas every week.

 

Vegan Creamy Korma Curry
Print
Creamy Oil & Dairy Free Korma Curry Recipe
Prep Time
4 mins
Cook Time
40 mins
Total Time
44 mins
 

Creamy oil & dairy free vegan korma curry - lighter & lower in fat than usual, using just coconut cream, cashews plant yogurt for the creamy korma sauce...

Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
  • 300 g (10.5 oz) potatoes cut into small cubes
  • 3 carrots cut into small half moons
  • 1 inch butternut squash peeled & cut into small cubes
  • 1/2 green pepper chopped finely
  • 2 handful of small broccoli florets
  • 50 g (1.7 oz) peas
  • 1 onion  + 200 ml (7 fl oz) water
  • 50 g (1.7 oz) coconut cream
  • 15 cashews (soaked in boiling water)
  • 6 whole cloves
  • 6 whole pepper corns
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 1/4 tsp cardamom powder
  • 1/4 tsp mild red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp sugar / coconut sugar/ maple syrup
  • 3 dessert spoons of plant yogurt
  • Squeeze lemon juice
Instructions
  1. Soak cashews in boiling water
  2. Blend onion and 2ooml water (7 fl oz) until smooth
  3. Using a sieve drain the onion mixture to separate onion from the liquid - reserve onion pulp and onion water for later
  4. Blend drained soaked cashews and coconut cream with enough onion water to blend it into a smooth paste
  5. In a hot pot or pan dry fry - cloves, peppercorns, bay leaves, cinnamon stick for 2 minutes
  6. Add onion pulp and fry on a medium heat for 5 minutes until onions are cooked
  7. Add cashew, coconut paste and cardamom powder, fry on a medium heat for 5 minutes until reduced
  8. Add mild red chilli powder, coriander powder, cumin powder, garam masala, turmeric and fry on a medium heat for 2 minutes
  9. Add potato cubes, carrots, butternut squash, green pepper and enough water to cover vegetables (about 3 - 400ml water)
  10. Cover pot and cook on a medium heat for 20 minutes until vegetables are tender
  11. Uncover and cook on a medium heat add the broccoli and cook for 10 minutes until reduced and thick
  12. Add lemon juice and plant based yogurt cook for 5 minutes
  13. Great served with rice - Enjoy!

 

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