This creamy curry is super satisfying and packed with healthy fresh vegetables. This comforting vegan meal is better than takeout and is easy enough to make on a weeknight. Yes, please!
Vegan Comfort Food
We love curry. In fact, we typically make a curry at least once a week. Two of our personal favorites are Butter Bean Vegetable Curry or Pepper and Kale Red Curry. But honestly, we love to use whatever veggies we have available with lots of spice for every curry we make!
The best part about this dish is the fact that when you are done eating you are full and satisfied. It really is the ultimate plant-based comfort food!
Korma (or Qorma) is an Indian dish that is made with meat or vegetables that are simmered in yogurt or cream with lots of spices for a rich a creamy sauce. For this recipe tofu replaces the meat and we added LOTS of tasty veggies for one cozy plant-based meal.
What You Will Need for Vegetable Korma
Tofu– Extra firm tofu works best. It also needs to be drained and pressed to remove as much of the water as possible before breaking it into chunks or chopping into cubes.
Vegetables –A variety of veggies including eggplant, red bell pepper, carrot, sugar snap peas, and a jalapeño pepper will bring color and nutrition.
Spices – This provides the flavor! Garam masala, curry powder, turmeric, coriander, and cardamom are used in the sauté. This korma isn’t lacking flavor!
Cashew Tomato Purée – This is what makes this dish a korma rather than a traditional curry. The purée is made with diced tomato, onion, garlic, ginger, and raw cashews. The cashews provide the richness for this warm and comforting sauce.
Coconut Milk – This will bring a creaminess to your dish. We would recommend a full fat version rather than a light coconut because it produces a thicker sauce.
Frequently Asked Questions:
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What should be served with Vegetable Korma?
- Serve the korma over basmati rice or another rice of your choosing. You can also serve it with a grain such as quinoa or millet. We also love to serve this korma with naan or another flat bread. It’s great for soaking up the creamy curry!
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Is this korma gluten-free?
- It is! Just skip the naan (unless you make your own gluten-free version at home) and serve it with only rice for a filling gluten-free meal.
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How long will it keep?
- This korma can be refrigerated for up to 5 days. It reheats incredibly well so we always love to make a large portion so we have leftovers for another night or two.
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Can you substitute other vegetables for this dish?
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- Absolutely! Feel free to use any vegetables of your choosing or that you already have available. That is one of our favorite things about making a curry, you can literally use any vegetable so we love to clean out our fridge when making this korma.
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Is this dish spicy?
- This vegetable korma is on the milder side compared to many other curries. It has lots of flavor but not a lot of spice. You can always add another pepper or two in addition to the jalapeño or add some dried cayenne pepper if you prefer spicier foods.
Skip the Takeout!
If you love Indian food give this vegan Vegetable Korma a try instead of ordering in. It’s so much better for your waistline and your wallet. Happy Cooking!
Print
Vegetable Korma
- Prep Time: 15 min.
- Cook Time: 20 min.
- Total Time: 35 min.
- Yield: 10 Servings 1x
- Category: Entrée
- Method: Sauté
- Cuisine: Indian
- Diet: Vegan
Description
This vegan Vegetable Korma is packed with fresh vegetables and tofu for a flavorful and comforting meatless meal. This creamy curry dish is made with a cashew and tomato purée for one rich and savory Indian curry that isn’t overly spicy.
Ingredients
Ingredients:
Purée:
1 14.5 oz Can Diced Tomatoes
1 Onion (Chopped)
3–4 Cloves Garlic (Peeled)
2 Inch Piece Ginger (Peeled)
¼ Cup Raw Cashews
Sauté:
1 16 oz pkg Extra Firm Tofu (Broken into pieces or chopped into 1 inch cubes)
1 Medium Eggplant (Chopped into roughly 1 inch cubes)
1 Red Bell Pepper (Sliced thin)
2 Medium Carrots (Sliced thin)
1 Jalapeño (Diced)
1 Handful Sugar Snap Peas (Trimmed and Chopped)
1 Tbsp Garam Masala
2 tsp Curry Powder
1 tsp Ground Turmeric
1 tsp Ground Coriander
1/8 tsp Ground Cardamom
Other:
1 13.5 oz Can Coconut Milk
Cooked Rice
Fresh Cilantro (Optional garnish)
Raw Cashews (Optional garnish)
Instructions
- Prepare all produce as directed above.
- In a blender, purée the tomato, cashews, onion, garlic and ginger into a liquid and set aside.
- In a large skillet or wok with a Tbsp of oil brown the tofu over medium/high heat. Stir frequently to promote even browning. Approx. 7 minutes. Transfer to a bowl and set aside.
- Add 1 more Tbsp to the pan and add the eggplant and carrots and sauté over medium/high heat for 3 minutes. Eggplant will start to brown and carrots will begin to soften.
- Next, add the peppers and peas, continue to sauté for 3-5 minutes stirring frequently.
- Add the dry spices and stir to combine and then add the cashew-tomato purée. Stir to incorporate.
- Next add the browned tofu and coconut milk. Bring to a simmer and stir occasionally for 3-5 minutes.
- Serve over rice and garnish with cilantro and chopped cashews, if desired.
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