Creamy Vegan Korma: A Rich and Flavorful Dish

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings:

• Serves 4

This Creamy Vegan Korma is a rich and flavorful Indian-inspired dish made with a variety of vegetables, creamy coconut milk, and aromatic spices. Perfect for a comforting meal, this korma is both satisfying and easy to prepare. Let’s dive into the recipe and create this delightful dish!

Ingredients:

For the Korma:

• 2 tablespoons of coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1 large carrot, diced
• 1 bell pepper (red or green), diced
• 1 cup of cauliflower florets
• 1 cup of peas (fresh or frozen)
• 1 can (15 ounces) of chickpeas, drained and rinsed
• 1 can (14 ounces) of coconut milk
• 1/2 cup of tomato sauce or crushed tomatoes
• 1/4 cup of raw cashews, soaked in hot water for 30 minutes and blended into a paste
• 1/4 cup of raisins (optional)
• Salt and pepper to taste

For the Spice Blend:

• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cardamom
• 1/2 teaspoon of ground cloves
• 1/4 teaspoon of cayenne pepper (optional, for heat)

For Garnish:

• Fresh cilantro, chopped
• Sliced almonds or cashews (optional)

For Serving:

• Cooked basmati rice or naan bread

Instructions:

Step 1: Prepare the Vegetables

1. In a large pot, heat the coconut oil over medium heat.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 2: Cook the Vegetables

1. Stir in the diced carrot, bell pepper, and cauliflower florets. Cook for 5-7 minutes until the vegetables start to soften.
2. Add the spice blend (ground cumin, ground coriander, turmeric, ground cinnamon, ground cardamom, ground cloves, and cayenne pepper if using) to the pot. Stir well to coat the vegetables with the spices.

Step 3: Add the Liquids

1. Pour in the coconut milk and tomato sauce or crushed tomatoes. Stir to combine.
2. Add the blended cashew paste and raisins (if using). Mix well.
3. Bring the mixture to a simmer and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.

Step 4: Add the Chickpeas and Peas

1. Stir in the drained chickpeas and peas. Cook for an additional 5 minutes until heated through.
2. Season with salt and pepper to taste.

Step 5: Serve and Garnish

1. Serve the vegan korma hot over cooked basmati rice or with naan bread.
2. Garnish with chopped fresh cilantro and sliced almonds or cashews if desired.
3. Enjoy this rich and flavorful dish!

Tips and Variations:

• Extra Protein: Add some cubed tofu or tempeh for added protein.
• Different Vegetables: Substitute or add other vegetables like potatoes, green beans, or spinach for variety.
• Creamy Texture: If you prefer a creamier texture, blend a portion of the cooked vegetables and sauce before adding the chickpeas and peas.

This Creamy Vegan Korma is a wonderful way to enjoy a rich and flavorful meal that’s both nutritious and comforting. Perfect for any occasion, this korma is sure to become a favorite in your vegan recipe collection. Enjoy the aromatic spices and creamy texture of this delightful dish. Happy cooking!