Vegan Korma Recipe (with coconut milk)

Vegan Korma Recipe coconut milk

This vegan korma recipe coconut milk recipe comes from my love of korma. Korma is a delicious Indian/Pakistani sauce traditionally made with spices, tomatoes and yogurt. Well I love korma but I don’t love the dairy (well, technically I love the dairy but my tummy doesn’t!) and so I try to make things vegan whenever I can. I took this on as an exciting challenge and dare I say that I succeeded?! Well, I dare: I succeeded! This one turned out sooo soo good. I was lazy and used frozen vegetables which made this a super quick meal, perfect for the weekdays! I invited a few girlfriends over (lucky friends of food bloggers!) and it was finger lickin’ good. We actually licked all of our fingers. 🙂 

Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk |
Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk |
Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk |

Vegan Korma Recipe Coconut Milk
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  1. 1 inch cinnamon stick
  2. 2 cardamon
  3. 2 cloves
  4. 4-5 peppercorns
  5. 1 small onion
  6. 1 tsp of ginger garlic paste (or grated)
  7. 2-3 tomatoes or 1/2 cup tomato puree
  8. 1 tsp coriander
  9. 1 tsp cumin
  10. 1/2 tsp turmeric
  11. 1/2 tsp chilli powder
  12. 1 tsp salt, or to taste
  13. 1-2 fresh chills
  14. 1 cup veggies (peas/corn/green beans, etc.)
  15. 1/2 cup coconut milk
  16. 1/2 cup cashews
  17. 1 block tofu
  18. 1/4-1/2 cup water (how wet you want it)
  19. 1/4 cup chopped cilantro (for garnish)
  1. Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
  2. Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees, flipping mid-way through.
  3. Heat the olive oil (or vegan butter) in a large pan over medium heat.
  4. Add the green cardamoms, cloves, peppercorns and cinnamon.
  5. Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
  6. Add the tomato puree, spices, and fresh chillies.
  7. Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
  8. Add veggies, if using.
  9. Reduce heat and simmer for about 10 minutes.
  10. Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
  11. Adjust spices to taste.
  12. Garnish with cilantro and raw onions, optional.
Serve hot with naan or roti. I eat this with my Paleo Coconut Flour Naan or my Buckwheat Flour Chapati.

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