This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It’s naturally paleo and gluten-free and can easily be made vegan. Serve it with a side of rice, quinoa or cauliflower rice for a quick and delicious dinner.
Is there anything better than a bowl of curry to make you feel good? Indian is some of my all-time favorite comfort food, and a vegetarian korma is right up there with my fav curries.
Seriously, if I had to choose a last meal, I’d never be able to. I’d want Indian curry, Thai curry, some Chinese food for sure, Mexican (obvs!), a giant pan of lasagna and some Greek food. There’s clearly too much delicious food out there. How’s a girl to choose her fav?!!
One thing’s for sure, this vegetarian korma would be part of the giant last meal smorgasbord. It’s so rich and creamy and has TONS of flavor. It’s also naturally paleo (awesome!) and can easily be made vegan (double awesome!!)
The thing I love about making vegetarian korma (aside from the fact that it is SO EASY to whip up last minute) is that the recipe is really flexible. You can mix and match the veggies and use whatever you like and have on hand.
It’s a great way to clear out the fridge.
I sometimes like to add some medium tofu to the mix. It has a texture similar to the Indian cheese, paneer. If you want to make this into not a vegetarian korma, you could definitely add some chicken.
I love to serve this with some quinoa on the side, but my handsome man prefers traditional basmati rice. He ususally wins.
One thing we always do is order some naan to go with it. There’s little Indian restaurant at the end of the block that makes great naan, but terrible curry. Seriously, it’s so bad that the one time I ordered it I couldn’t even finish it. It was completely flavorless. Anyway, we always order naan from them, and I think they laugh at our weird takeout order every time. ?
If you make this Creamy Coconut Vegetarian Korma recipe make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 medium potatoes, cut into small, bite-sized pieces
- 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn and peas all work well)
- 1 tablespoon oil
- 1 large onion, chopped
- 1 - 2" piece of ginger, peeled and chopped
- 4 garlic cloves, smashed with the back of a knife
- 1 - 5.5-ounce can of tomato paste
- 1 tablespoon each: curry powder and garam masala
- 1½ teaspoons each: cumin, coriander, turmeric, cardamom
- ½ teaspoon each: ground cloves, fennel, fenugreek and chili flakes
- 1 - 400ml can of coconut milk
- ½ cup cashews
- 2 tablespoons lemon juice
- ½ cup yogurt (omit or use vegan yogurt for vegan)
- 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
- Top with any or all: cashews, cilantro, lemon, and raisins
- Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
- While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
- Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1¼ cups of water. Let the pot boil for 5 minutes to soften the cashews.
- Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.
Want some more delicious curry recipes?