Korma was always one of my favorite Indian restaurant dishes to order when dining out. It was so creamy! So decadent! Creating a vegan version would be downright impossible, right? Wrong! When I finally became brave enough to start researching korma and entertaining the possibility of veganizing it, I was delighted to discover that while traditional versions do contain dairy, they don’t contain nearly as much dairy as I’d always though. Most recipes call for some heavy cream or yogurt. But they also call for super creamy ingredients that I already use in my vegan cooking, like coconut milk and cashews. Eliminating the dairy from this curry wasn’t tough at all! In fact, the dish is, on the whole, pretty easy to throw together. I did incorporate a few shortcuts into my recipe, like using ground spices where traditional korma might call for whole ones. The result was a rich and creamy vegan curry that was absolutely delicious! Make the paste first. Blend your raw cashews, tomatoes, garlic and ginger until smooth. This can take a few minutes, particularly if you’re not using a high-powered blending device, so be patient. Tip: You may find it challenging to get the mixture smooth if you’re using a very large blending device. If this is the case, add up to a half cup of water to help things along. You’ll be adding some water to the curry later anyway, so just subtract what you added to the paste when you get to that step. Tip: Be careful not to burn the spices or paste during these early cooking stages. It’s easy to do! Stir constantly and keep an eye on the heat level. Serve your vegetable korma with some basmati rice and a fresh cilantro. Vegan naan would be another delicious accompaniment. Dig in! Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
