Vegan Vegetable Korma
I have spent hours today working on my first health article for the up and coming health section on my blog. I am so disappointed in how long it took me to write up! But I remember when I first started doing my recipe posts they took me a very long time as well and I became faster and faster as time went on. I think i just need to figure out my style of writing and not try and bombard everyone with too much information. I have way too much knowledge stored up in my brain about health topics, a lot more than about cooking or food in general. Most of my recipe posts are quite short and to the point so its a little bit different having so much to write about and not knowing how to deliver it in a concise way. I am sure I will get there in time ( your feed back is welcomed). Enough about that, now onto this recipe.
This is a very simple curry recipe. I am not really an expert on cooking with spices at all. I have a very bland palette and strong flavours and spicy foods are quite over powering to me. Please do not expect an elaborate write up about korma spice mix or anything about spices in general. I wouldn’t have a clue! But It is still a recipe I want to share because it is quick and simple as far as home made curries go and tastes exactly like a traditional korma even if it is missing all the dairy and cream.
Vegetable Korma is my all time favourite curry. I am not going to lie, it is mostly because it is on the milder side and I enjoy the creaminess. I think I read once that traditional korma’s from India did not use dairy so I ate it for a long time from my take away store thinking they were dairy free. Im pretty sure I was wrong, at least the take away versions in Australia most defiantly have dairy in them. But its ok because now I can make it at home and it tastes a lot healthier too. Its a lot more filling as well and now I can serve it with brown rice instead of white rice which is just so much better!
The recipe uses soy milk. I prefer using a good quality soy milk in savoury cooking because I think it gives the most authentic flavour, but if you avoid soy you can use any plant milk you like, it will work the same. Coconut milk will make it very creamy but coconut milk turns an Indian curry into an Asian curry for me so I don’t like that. I always use the same vegetables when I make this curry but like most curries you can switch up the vegetables and use whatever you like or have on hand. The pictures below show the curry served with my sweet potato and chickpea naan bread. I make a big batch of the naan bread and freeze it so I can pull it out whenever we have a home made curry. It is just so delicious. You can find the recipe to the naan bread here: https://talidavoinea.au/sweet-potato-and-chickpea-naan-bread/
| Vegan Vegetable Korma | Print |
- ½ cup raw cashews
- 1 cup soy milk ( or any plant milk)
- 2 heaped TBSP good quality korma paste
- 1 onion - diced
- ½ capsicum chopped
- Small handful green beans chopped
- 1 carrot chopped into thick rounds
- 1 zucchini chopped into thick rounds
- ¼ cauliflower head - cut into bite size pieces
- salt to taste
- coriander or parsely to garnish ( optional)
- Begin my soaking your cashews in your soy milk. Set aside to soak as you prepare the rest of the ingredients.
- Prep your vegetables and add your capsicum, carrot, zucchini, green beans and cauliflower into a steamer. Steam until veggies have become soft but still hold their shape. About 15 - 20 minutes.
- Heat a little oil on a saucepan and fry off your onion. When onion has become translucent add your curry paste and heat until becomes fragrant.
- Add your steamed vegetables to your saucepan and saute for a few more minutes
- Transfer your cashew and soy milk into a high speed blender and blend until smooth and creamy (I use a small blender like a Nutri Ninja to save clean up)
- Pour your cashew soy mixture over your vegetables and stir well to combine and coat all the veggies. Stir until the sauce begins to thicken. Adjust salt. I add salt as I go at different stages of the process. Just make sure it salty enough for you.
- Remove from heat and serve immediately with brown rice. Sprinkle over some flat leaf parsley or coriander (if you like it) and enjoy!
what a perfect comfort dish! i love using cashews to make creamy sauces and fillings. will be making this soon!
Aw thanks so much Nisha! I don’t know what I would do without cashews! so versatile! Thanks so much for taking the time to comment on my blog! xx