Delicious Vegan Vegetable Korma

Exploring the Rich Flavors of Korma

Korma is a beloved dish in Indian cuisine, known for its rich, creamy texture and aromatic spices. Traditionally, it is made with meat, but the vegan version has gained immense popularity due to its delightful blend of flavors and health benefits. This vegan vegetable korma showcases a variety of colorful vegetables, making it not only visually appealing but also packed with essential nutrients. The combination of coconut milk and cashews creates a luscious sauce that envelops the vegetables in a warm embrace of spices, offering a satisfying and wholesome meal for everyone, regardless of dietary preferences.

The Health Benefits of the Ingredients

The ingredients in this delicious vegan vegetable korma are not just there for flavor—they also offer numerous health benefits. For instance, cashews are a great source of healthy fats, protein, and minerals such as magnesium and zinc. Coconut milk is rich in medium-chain triglycerides (MCTs), which may help boost metabolism and provide quick energy. Additionally, the mixed vegetables provide fiber and a variety of vitamins and minerals that contribute to overall health. By incorporating ingredients like ginger and turmeric, known for their anti-inflammatory properties, this recipe not only tantalizes your taste buds but also supports your well-being.

Customizing Your Korma

One of the best aspects of this vegan vegetable korma recipe is its versatility. You can easily customize the dish to include your favorite vegetables or whatever you have on hand. Popular choices include bell peppers, carrots, peas, and cauliflower. You can also experiment with different spices or add legumes like chickpeas for extra protein. For those who enjoy a bit of heat, increase the amount of jalapeno or add a pinch of cayenne pepper. This adaptability ensures that your korma will always be a unique and exciting dish, tailored to your personal taste preferences.

Serving Suggestions and Pairings

This vegan vegetable korma is best served over fluffy basmati rice, which complements the creamy sauce beautifully. You can also pair it with warm naan or chapati for a complete Indian meal experience. For a refreshing contrast, serve it alongside a simple cucumber salad or a tangy raita made from dairy-free yogurt. To elevate your dining experience, consider adding a side of spiced lentils or roasted vegetables. These pairings not only enhance the meal but also provide additional nutrients, making it a wholesome feast for family and friends.

Storage and Reheating Tips

Leftovers from your vegan vegetable korma can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, making the dish even more delicious the next day. When reheating, do so gently on the stovetop, adding a splash of water or vegetable broth to maintain the creamy consistency. Alternatively, you can microwave individual portions, but be sure to cover the dish to avoid drying it out. This recipe is perfect for meal prep, allowing you to enjoy a quick and healthy meal throughout the week!

A creamy spiced Indian korma fortified with rich coconut milk and loads of veggies. Delightful, vegan, and gluten-free!

Ingredients

• 1 cup cashews, roasted or raw, plus extra for serving
• 1 (14-15 ounce) can of coconut milk, well-shaken
• 2 cloves garlic, peeled
• 2 teaspoons ginger paste or grated fresh ginger
• 1 fresh jalapeno, stemmed and seeded (optional)
• 2 tablespoons Indian curry powder
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil or coconut oil
• 1 white onion, peeled and sliced
• 2-3 cups mixed vegetables of your choice
• ½ cup raisins
• ¼ cup agave nectar, honey, or sugar (to taste)
• 1-2 cups water (start with 1 cup)
• 1 teaspoon salt (to taste)
• 1 tablespoon cilantro leaves (for garnish)
• 1 tablespoon cashews (for garnish)
• 6 cups basmati rice, cooked (to serve)

Instructions

1. In a small mixing bowl, stir the cup of cashews into the coconut milk and let them soak for an hour to soften.
2. Pour the soaked coconut milk and cashews into a blender. Add the garlic, ginger, jalapeno, curry powder, and turmeric. Blend until smooth.
3. In a large pot, heat oil over medium-high heat. Add the sliced onion and cook until soft but not browned.
4. Add the mixed vegetables to the pot and pour the coconut milk mixture over them. Add 1 cup of water and about ½ teaspoon of salt. Stir in the raisins.
5. Bring the mixture to a low boil. Reduce heat to medium and let it simmer for 15-20 minutes, stirring occasionally. Add more water if the sauce gets too thick.
6. Once the vegetables are tender, taste and adjust seasonings if needed. Serve hot over fluffy basmati rice, garnished with cilantro and additional cashews.
7. Enjoy your delightful vegan korma!

Nutritional Information

Approximate nutrition per serving:

• Calories: 1236 cal
• Protein: 24 g
• Fat: 45 g
• Saturated Fat: 31 g
• Sodium: 467 mg
• Potassium: 1010 mg
• Total Carbs: 190 g
• Fiber: 8 g
• Sugar: 9 g
• Net Carbs: 182 g
• Vitamin A: 4050 IU
• Vitamin C: 15 mg
• Calcium: 128 mg
• Iron: 10 mg

Note: Nutritional values are general guidelines and may vary based on specific ingredients used. For accurate servings, weigh the finished dish and divide by the number of servings desired.

Did you make this recipe? Tag us on Instagram and leave a review!