Vegetable Korma

A vegan twist on an Indian favourite



Prep time

15 minutes

Cook time

30 minutes

This korma is so delicious you wouldn’t even know it was vegan. Restaurant quality and packed full of flavour. A blender is used to get the traditional korma texture in the sauce, however it is not necessary to create an amazing curry.


1 tbsp any cooking oil
white onion, diced
2-inch piece ginger, chopped
garlic cloves, chopped
3/4 tbsp curry powder
3/4 tbsp garam masala
1 tsp cumin
1 tsp turmeric
2 handfuls small tomatoes, chopped (or half a can of chopped tomatoes)
75g cashew nuts (if you want it to be nut free, do not add)
400ml tinned coconut milk
200ml vegetable stock
3/4 tbsp sugar
cauliflower head, cut into bite size pieces
potato (medium), diced into small cubes
handful frozen peas


  1. Fry the onion in the oil for 2-3 minutes until starting to soften. 

  2. Add ginger and garlic, fry for a further minute.

  3. Add all the spices – curry powder, garam masala, cumin, turmeric. Fry for a couple of minutes. 

  4. Combine tomatoes with the contents of the pan, and fry for a few minutes. 

  5. Add coconut milk and cashew nuts. Bring to a boil, then reduce to a simmer for 5 minutes to soften the cashews (if not using cashews, cook for 2-3 minutes).

  6. Optional step: Transfer contents of frying pan to a blender and pulse until smooth and thick. Put back in the frying pan. 

  7. Add vegetable stock, sugar, salt and pepper. At the same time, put in your vegetables which will take the longest to cook. For us, we put the potatoes and cauliflower in for about 15 minutes, and added the peas with about 3 minutes left to go at the end. 

  8. Taste, and check the flavours are to your liking, adding more of the powdered spices, sugar, salt and pepper as desired!

Chef’s tips

Vegetables like broccoli, spinach, carrots or even chickpeas would all taste delicious in this curry. For the spices, you can substitute garam masala for another 3/4 of a tbsp of curry powder, or vice versa, if you do not have both spices available. Serve with rice, naan bread or whatever takes your fancy!


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