Hey fellow food adventurers! Are you ready to spice up your life with a dish that's both incredibly comforting and packed with flavor? I'm talking about a creamy, dreamy vegan korma that's so good, you'll want to make it every week!
I get it, life can be hectic, and sometimes you just need a hug in a bowl. That's where this easy vegan korma comes in. It's inspired by the classic Indian curry, but we've simplified things to make it a perfect weeknight meal without sacrificing any of the flavor.
A Little Korma History Lesson
Did you know that 'korma' means 'braise' in Urdu? It's a dish that's been around for centuries, with roots in the royal kitchens of India. Traditionally, korma is made with meat and vegetables, slow-cooked in a creamy sauce. But don't worry, our vegan version is just as rich and satisfying!
What Makes This Korma Special?
We're taking inspiration from both North and South Indian styles, blending them into a version that's both fragrant and flavorful, and, most importantly, easy to make. We're talking warming spices, creamy coconut milk, and a secret ingredient that adds depth and richness. Ready to dive in?
The Spice Cabinet
Let's talk spices, the heart of any good curry! Don't be intimidated; most of these are probably hanging out in your cupboard already. We're using whole spices like cinnamon sticks, cloves, and bay leaves to infuse the oil with amazing fragrance. If you don't have whole spices, no worries, ground spices work just as well. Here is a quick list:
- Cinnamon sticks or ground cinnamon
- Bay leaves
- Cloves or ground cloves
- Green cardamom pods or ground cardamom
- Freshly ground black pepper
- Turmeric
- Ground coriander
- Ground cumin
- Chilli powder (adjust to taste)
- Garam masala
- Grated nutmeg
The Aromatic Base
Every great curry starts with a solid aromatic base and this one is no different! We're building our flavor foundation with finely diced onion, garlic, ginger, and chilli. Now, some recipes call for a paste, but we are going for easy, so dicing is our friend.
Tomatoes and Creaminess
Now, here's where we add the freshness and richness. We're using canned tomatoes, but if you have fresh ones, go for it! And for the creamy element? Coconut milk. It's the perfect balance of sweet and savory, creating a velvety sauce that coats everything beautifully. We'll add some almond butter to boost the creaminess even more, and it gives a lovely nutty depth. You could use cashew butter if you have that on hand instead.
Cooking Tips for Korma Perfection
- Low and Slow: Don't rush the cooking process. Allow the spices to bloom and the flavors to meld together over a low heat. Trust me, it's worth it.
- Spice it Right: When adding ground spices, be sure to keep the heat low. They burn easily, which would give your curry an unpleasant acrid taste. A splash of water will help prevent that!
- Make-Ahead Magic: Like a good stew, this korma gets even better the next day, as all the flavors mingle and deepen. So make it ahead, if you can!
- Roasted Veggies: While traditional korma braises veggies in the sauce, I love the added flavor and texture of roasted cauliflower. It also saves you time to have the cauliflower roasting while the sauce is cooking.
The Recipe (Vegan Korma)
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
Spices:
- 10 cm / 4 inch quill of cinnamon (or ½ tsp ground) or cassia
- 2 bay leaves
- 3 cloves (or 1/8 tsp ground)
- 4 green cardamom pods, crushed open (or ¼ tsp ground)
- Freshly ground black pepper, about ¼ tsp
- 1 tsp turmeric
- 2 tsp ground coriander
- 1½ tsp ground cumin
- ½ tsp chilli powder, adjust to taste
- 1 tsp garam masala, divided (2 x ½ tsp)
- Grated (or ground) nutmeg, to taste
Curry Sauce (make a day in advance):
- 30 ml / 2 tbsp oil, + extra for cauliflower
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 1 mild green chilli*, finely chopped
- 1 tbsp finely grated ginger (thumb-size piece)
- Salt, adjust to taste
- 200-400 g / 7-14 oz canned plum tomatoes*
- 400 ml / 14 oz full fat coconut milk*
- 30 g / 2 tbsp almond butter (diluted in 120 ml / ½ cup water)
- 2 tsp sugar, adjust to taste
Optional Add-ins:
- 2 cups basmati rice, cooked or vegan naan or both
- 500 g / 17½ oz fresh cauliflower*
- 300 g / 2 cups cooked chickpeas*
- Toasted almonds, to serve
- Chopped fresh coriander, to serve
Method:
- Spice Prep: Get all your spices in order, keeping the whole spices separate from the ground ones.
- Aromatic Infusion: Heat the oil in a heavy-bottom pan over medium heat, add the whole spices and fry for about a minute to release the flavours, stirring frequently.
- Sauté the Aromatics: Add the diced onion and cook until softened and translucent (about 10 minutes). Then add garlic, ginger, chilli and salt and fry until fragrant.
- Spice It Up: Make sure the heat is low and add all the ground spices except for ½ tsp of garam masala. Toast for a minute, stirring, and add a splash of water if it starts to catch.
- Simmer the Sauce: Add the canned tomatoes, a can of water, and some salt. Squash the tomatoes and simmer until broken down, about 20 minutes. Add more water if needed.
- Add Creaminess: Stir in coconut milk and diluted almond butter. Simmer for 5 minutes, then add sugar and more salt to taste. For best flavour, rest it overnight.
- Finishing Touches: Before serving, finish with the reserved garam masala, nutmeg, toasted almonds, and fresh coriander. A squeeze of lime is also lovely, especially if you used a full can of tomatoes.
- Add-Ins:
- For the rice, rinse well until clear, then cook with 2.5 cups of water and 1 tsp salt. Simmer until all water is absorbed. Cover and let stand for at least 10 minutes before serving.
- For the cauliflower, you can either simmer it in the sauce until soft, or for best results, roast in a 200 C / 390 F oven for 20 mins.
- Warm drained chickpeas in the curry sauce.
Notes:
- Fresh Chilli: Adjust to your preference. For a milder curry, deseed the chilli or use less. Or even replace it with a bit of green pepper
- Tomatoes & Coconut Milk: You can use half a can of tomatoes for a creamier curry. I like a whole can with a whole can of coconut milk.
- Veggies: Feel free to swap cauliflower with sweet potato, broccoli, peas, or any veggies you love.
- Protein: If chickpeas aren't your thing, try adding tofu instead.
So there you have it - a delightful, easy vegan korma that's perfect for a cozy night in. If you try this recipe, please tag me on social media - I love seeing your creations! Happy cooking!