Vegan Vegetable Korma

Vegan Vegetable Korma

  • Recipe by Veggieful
  • Serves 4
  • Prep Time 10 minutes
  • Cooking Time 20 minutes
  • Curry Paste:
  • 1 teaspoon cumin
  • 1 teaspoon dried coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 tablespoons tomato paste
  • 3 garlic cloves
  • 20g fresh ginger
  • 1/4 cup shredded coconut
  • 2 tablespoons olive oil
  • Curry:
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 cup frozen peas
  • 1 carrot, diced
  • 200g white potatoes, diced
  • 2 cups Soy Milky Lite
  • 1 cup raw cashews
  • big pinch salt
  • 1 1/2 cups rice
  1. Prepare the rice according to packet instructions.
  2. Place the cashews and Soy Milky Lite in a bowl. Allow to sit and soak. Set aside.
  3. Steam the potatoes and carrots until just tender. Set aside.
  4. Add all "curry paste" ingredients to a food processor and blend until combined into a paste. Set aside.
  5. In a pan on high heat, add the oil and onion and sauté until transparent. Add in the curry paste and sauté for a couple of minutes until fragrant and heated through. Add in the peas, carrots and potatoes and sauté for a couple of minutes until coated in the paste and the peas have defrosted.
  6. In a food processor, pour in the soymilk and cashew mixture and blend until smooth without lumps, then pour into the frypan and stir until combined. Allow to simmer until heated through and the mixture has thickened. Taste and season with a big pinch of salt.
  7. Serve immediately with rice. Enjoy!

* To save time, you can always purchase a store-bought vegan korma paste. If you live in Australia, I believe that the Patak’s brand of korma paste is vegan. The lactic acid is plant-derived.

* You can also serve with papadums and mango chutney. Yum!

Nutritional Analysis – Amount per Serve
Energy 1900kJ
Protein 12.8g
Total Fat 29.7g
Saturated Fat 6.2g
Carbohydrate 39.8g
Sugar 10.5g
Sodium 122mg
Calcium 200mg