How to make vegetarian korma

Robin Donovan

Recipe Developer

Korma is a creamy Indian dish that usually starts with marinating meat in yogurt to tenderize it and finishing with a sauce full of spices and rich with cream. The recipe that follows is for a vegetarian version that skips the marinating and yogurt altogether and substitutes coconut milk for the cream. It’s delicious served over rice or with hot-out-of-the-oven naan bread for dunking and scooping.

Like most korma sauces, this one includes fresh ginger and garlic as well as raw cashews, which thicken it. I like to serve this topped with additional chopped cashews (roasted and salted) and chopped fresh cilantro. It keeps well in the refrigerator or freezer, so it's great for leftovers.

Cooktop Cove

Vegetarian Korma

10 minutes

30 minutes

40 minutes

2 medium potatoes, cut into small, bite-sized pieces

1 head cauliflower, cut into small florets

2 carrots, cut into 1-inch pieces

2 tablespoons coconut oil

1 onion, diced

1 (2-inch) piece fresh ginger, peeled and minced

4 garlic cloves, minced

1 (5.5-ounce) can tomato paste

2 tablespoons curry powder

2 tablespoons garam masala

1 tablespoon coconut sugar (or substitute brown sugar)

1 teaspoon salt

1 (13.5-ounce) can coconut milk

1/2 cup raw cashews

Juice of 1 lemon

Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat.

Reduce the heat to medium and cook for 5 minutes.

Add the cauliflower and carrots and cook for 5 minutes more. Drain.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook until softened, stirring frequently, about 5 minutes.

Add the ginger and garlic and cook, stirring, for 2 more minutes.

Stir in the tomato paste, and cook for 5 minutes, stirring often.

Add the curry powder, garam masala, coconut sugar, and salt. Cook, stirring, for about 2 minutes.

Stir in the coconut milk and cashews and let cook for about 5 more minutes.

Using an immersion blender, puree the mixture, leaving some chunks.

Stir in the lemon juice just before serving.

Put the cooked potatoes, cauliflower and carrots into the sauce and stir until well-coated.

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